Shrimp Summer Rolls With Nuoc Cham Recipes
SHRIMP SUMMER ROLLS WITH NUOC CHAM
Traditional nuoc cham, a Vietnamese dipping sauce, is much sweeter than the version here, which amps up the lime juice for a tangy twist. If you prefer a sweeter sauce, add an extra tablespoon of sugar.
Provided by Food Network
Categories appetizer
Time 30m
Yield 8 summer rolls
Number Of Ingredients 15
Steps:
- Prepare the rice vermicelli according to the package directions. Drain well and set aside.
- Meanwhile, bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with ice and cold water. Boil the shrimp until bright pink, opaque and just cooked, about 1 1/2 minutes. Drain and transfer to the ice bath. Once cool, slice each shrimp in half lengthwise, pat dry and refrigerate until ready to use.
- Make the nuoc cham by whisking together the lime juice, 1/4 cup water, sugar, fish sauce, garlic and chile in a medium bowl. Set aside.
- To assemble the summer rolls, line a baking sheet with parchment paper. Fill a large skillet with cold water.
- Working one a time, soak a rice paper wrapper in the skillet until just pliable, 5 to 7 seconds. Transfer the wrapper to a clean cutting board. Line up 3 shrimp halves, pink-side down, in the bottom third of the wrapper. Layer with some scallions, carrots, cucumbers, mint, cilantro and basil. Top with a scant 1/4 cup vermicelli and sprinkle with about 1 teaspoon of the peanuts. Fold in the sides of the wrapper, then roll it up like a burrito. Place it on the prepared baking sheet seam-side down. Repeat with the remaining wrappers and filling ingredients, making sure the rolls are not touching on the baking sheet.
- Cover the finished summer rolls with plastic wrap and refrigerate until ready to serve. Store any remaining vermicelli in an airtight container in the refrigerator.
- Serve the summer rolls with the nuoc cham on the side for dipping.
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