Vietnamese Summer Rolls With Shrimp Recipes

VIETNAMESE SUMMER ROLLS WITH SHRIMP

Steps:

• Start by making the peanut sauce so it can cool to room temperature while you prepare the rolls.
• Combine all ingredients except chopped peanuts in a small saucepan over medium-high heat. Cook, stirring constantly until the sugar is dissolved and sauce is smooth.
• Taste and adjust the sugar and sriracha if desired. Transfer to serving dishes and allow to cool to room temperature.
• Have all of your prepared ingredients ready and arranged around a large cutting board. Dampen a clean kitchen towel with water and set aside.
• Fill a 10-inch pie plate with hot water and place it next to your work area. Dip one of the rice paper sheets into the hot water and soak for 30 to 40 seconds, just long enough to make it soft and pliable. Remove the wrapper from the water and lay it flat on the cutting board.
• Arrange 3 pieces of shrimp, outer side down, in a row in the center of the wrapper. Place some noodles on top of the shrimp and arrange a few pieces of scallion and some mint leaves on top of those. Add a layer of lettuce, then the cilantro leaves.
• Fold the bottom edge of the wrapper up over the filling, then fold the right and left sides over the center. Carefully roll up to the top edge as tightly as possible. The starch in the rice paper wrapper should seal the roll rather firmly.
• Place seam side down on a serving platter and cover with the damp towel to keep moist while you make the remainder of the rolls.
• Serve as soon as possible with peanut sauce for dipping.

VIETNAMESE SUMMER ROLLS WITH SHRIMP AND GROUND PORK

Steps:

• In a bowl, mix the pork with the garlic, scallion, 1 1/2 tablespoons of nuac mam, 1/2 teaspoon sugar, egg, and cornstarch. Leave in refrigerator for 1/2 hour. Meanwhile, prepare the charcoal fire (or heat indoor grill).
• When grill is heated, shape the pork mixture into 6 balls. Lightly oil a steamer tray and steam balls for 5 minutes. Transfer partially cooked balls to a hot grill fire. Cook for 10 minutes, turning occasionally, so all sides of the pork balls get golden brown. Remove pork balls from fire, cut them in half, and return them to fire, cut side down. Grill for 5 minutes. Remove pork and, when cool enough to handle, cut in shreds roughly 1 1/2 inches long and 1/4-inch thick. Reserve.
• Bring a few quarts of salted water to a boil. Plunge the shrimp into the boiling water then turn the heat off. Remove shrimp from water when just cooked (about 2 to 3 minutes). In a bowl, mix 2 tablespoons fish sauce and remaining tablespoon of sugar. When shrimp are cool enough to handle, peel and slice them in half the long way (cutting the shrimp into 2 thin, C-shaped pieces). Reserve shrimp and fish sauce mixture.
• Dip one sheet of banh trang into a basin of warm water, keep it submerged for 2 to 3 seconds, then remove it immediately from the water. Try to dip all of it into the water simultaneously, and handle it carefully so it doesn't tear. Place the sheet on a dry towel.
• About 1-inch above the lower edge of the sheet, spread out 1/8 cup of shredded lettuce. Leave a 1 1/2-inch gap between the left edge of the sheet and the lettuce, and a 1 1/2-inch gap between the right edge of the sheet and the lettuce. Define a rectangle with the lettuce that's about 5 inches wide and 3 inches in the other direction (towards the center of the sheet). Now evenly top the lettuce rectangle with 1/8 of the bean sprouts, 1/8 of the carrots and 1/8 of the peanuts. Evenly distribute 1/8 of the pork over the rectangle. Tear 5 to 6 mint leaves and an equal amount of cilantro, and distribute over the rectangle. Top everything with a few sprinkles of nuoc mam.
• Carefully pick up the right edge of the sheet, and fold it leftward toward the center of the filling. Make sure the folded sheet is even and uncreased everywhere. Do the same with the left edge of the sheet. The rectangle of the filling should now be covered by the folded sheet. Pick up the bottom edge of the sheet, and start rolling away from you, towards the top edge, making sure to tuck the filling in tightly as you roll. When you have rolled about halfway to the top of the sheet, dip the shrimp halves in reserved fish sauce/sugar mix. Place 2 shrimp halves along the cylinder that you have half-rolled, and keep on rolling until a fully rolled cylinder is formed. Place under a wet towel. Repeat process 7 more times. Serve immediately, or cover rolls with wet towels and save at room temperature for several hours. Serve with Vietnamese peanut sauce.

VIETNAMESE GRILLED SHRIMP SUMMER ROLLS RECIPE

Steps:

• To make the pickles: Whisk together vinegar and sugar in a small bowl. Place cucumber, carrot, daikon in a jar or container. Pour in enough vinegar and sugar mixture to fully submerge vegetables. Cover and let stand for at least one hour, or transfer to refrigerator for up to a week.
• To make the marinade: Whisk together fish sauce, water, sugar, garlic, and black pepper in a small bowl. Place shrimp in a resealable plastic bag and pour in marinade. Seal bag and place in refrigerator while preparing vermicelli and grill.
• Bring a medium pot of water to a boil. Add in vermicelli and cook for 3 minutes. Drain in colander and run under cold water. Set aside.
• Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Skewer shrimp and place on grill. Grill skewered shrimp over direct heat until shrimp are opaque and cooked through, about 2 minutes per side. Transfer shrimp to platter and remove from skewers.
• Fill a large, shallow bowl with hot water. Place 1 spring roll wrapper in water and let soak until soft and pliable, about 15 seconds. Transfer wrapper to a work surface. Place 3 shrimp in center of wrapper and top with lettuce, vermicelli, pickles, a few mint leaves, and a few sprigs of cilantro. Fold bottom of wrapper over filling, fold over sides around filling, then roll wrapper shut. Repeat with remaining 7 wrappers. Serve immediately.

VIETNAMESE SUMMER ROLLS

Steps:

• Bring water to a boil in each of the 3 large pots. Salt the water as it reaches a boil. In another pot of boiling, salted water, add the chicken. Reduce the heat and simmer until cooked through, about 6 to 8 minutes. Chill fully in an ice bath and drain. Slice into thin strips and place in a bowl. Refrigerate until ready to use.
• Leaving the shrimp in their shells, drop them into 1 pot of boiling, salted water and cook for about 4 minutes. Remove with a slotted spoon to an ice bath until fully chilled. Peel each shrimp, discarding the shells, and slice in half down the length of the shrimp so that you have 2 flat, identical crescent-shaped pieces. Place in a bowl and refrigerate until ready to use.
• Drop the bean thread noodles into the third pot of boiling salted water and cook until done, about 2 to 3 minutes. Drain and cool under cold, running water. When cooled, sprinkle with a little sesame oil, to taste. Toss the noodles until they are all lightly coated with the sesame oil. Place in a bowl and refrigerate until ready to use. When ready to assemble the rolls, line up all of the components?the chicken, shrimp, noodles, lettuce, cucumbers, carrots, mint, and basil, in their own containers?on the work surface or table.
• Fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers. Lay a clean towel on the workspace in front of you. Carefully dip the round wrapper into the water, just to get it wet all over, trying not to crack it. It will still be slightly hard. Remove it from the water and lay it onto the clean towel, where it will continue to soften.
• Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap. Start with a few strips of chicken, then 2 to 3 pieces of shrimp, then some noodles, then some lettuce, then some slices of cucumber, followed by some shreds of carrot, and then a pinch each of mint and basil. Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make an egg roll shape. Set aside and continue with the rest of the ingredients until all of the rice wrappers are used.
• Serve with soy sauce for dipping.

VIETNAMESE SUMMER ROLLS WITH SHRIMP AND GROUND PORK

Steps:

• In a bowl, mix the pork with the garlic, scallion, 1/2 teaspoon of the sugar, 1 1/2 tablespoons nuoc mam, the egg and the cornstarch. Leave the mixture in the refrigerator for 30 minutes. Meanwhile, prepare a charcoal fire.
• When you are ready to cook the pork, shape the mixture roughly into 6 ping-pong sized balls. Lightly oil a steamer tray and steam the pork balls for 5 minutes. Transfer the partially cooked pork balls to a hot grill fire. Cook for 10 minutes, turning occasionally so all sides of the balls get golden brown. Remove the pork balls from the fire, cut them in half, and return them to the fire, cut side down. Grill them for 5 more minutes. Remove the pork and when it is cool enough to handle, cut it in shreds roughly 1 1/2 inches thick. Reserve.
• Bring a few quarts of salted water to the boil. Plunge the shrimp into the boiling water and turn the heat off. Remove the shrimp form the water when just cooked (2 to 3 minutes). In a bowl, mix together the remaining 2 tablespoons of fish sauce and the remaining tablespoon of sugar. When the shrimp are cool enough to handle, peel them and slice them in half the long way (cutting each shrimp into 2 thin, C-shaped pieces). Reserve the shrimp and fish sauce sugar mixture.
• Submerge 1 sheet of banh trang in a basin of warm water for 2 to 3 seconds, then remove it immediately. Try to dip all of it into the water simultaneously and handle it carefully so it doesn't tear. Place the sheet on a dry towel.
• Roll the sheet right on the towel: About 1-inch above the lower edge of the sheet, spread out 1/8 cup of shredded lettuce. Leave a 1 1/2-inch gap between the left edge of the sheet and the lettuce and the same between the right edge of the sheet and the lettuce. Define a rectangle with the lettuce that is about 5 inches wide and 3 inches long toward the center of the sheet. Now evenly top the lettuce rectangle with 1/8 of the bean sprouts, 1/8 of the shredded carrot and 1/8 of the peanuts. Evenly distribute 1/8 of the grilled pork shreds over the rectangle. Tear 5 to 6 mint leaves, and an equal amount of cilantro and distribute those over the rectangle. Top everything with a few sprinkles of nuoc mam.
• Carefully pick up the right edge of the sheet and fold it toward the center of the filling. Make sure the folded sheet is even and uncreased. Do the same with the left edge of the sheet. The rectangle of filling should now be covered by the folded sheet with the left and right edges meeting each other at the center of the rectangle. Pick up the bottom edge of the sheet and start rolling away from you, making sure to tuck the filling in tightly as you roll. When you have rolled about halfway to the top of the sheet, dip the shrimp halves in the reserved fish sauce-sugar mixture. Place 2 shrimp halves along the cylinder that you have half-rolled and keep on rolling until a fully rolled cylinder has been formed. Place it under a damp towel. Repeat the process 7 more times to make 7 more rolls. Serve immediately or cover the rolls with damp towels and