Vietnamese Summer Shrimp Vegetable Rolls 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 SHRIMP VEGETABLE ROLLS

Steps:

• Fill a shallow bowl large enough for the rice paper, with warm water. Set an assembly-line of the ingredients
• Soften a rice paper in the warm water for 5 seconds. Lay the rice paper on a board in front of you.
• To the center of the rice paper add lettuce, carrots, cucumber, noodles, mint, basil and cilantro. Line 3 shrimp in front of the stack furthest away from you.
• Starting at the edge closest to you, roll the rice paper over the noodles. Before you get to the shrimp, tuck in the sides, then continue to roll as tight as you can. Roll back and forth on the board to seal the roll. You should be able to clearly see the shrimp.

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.