Shrimp summer rolls recipe

• porsjoner: 8 servings
• aktiv tid: 20 minutes
• total tid: 40 minutes

Ingredienser

½ lb white shrimp (26-30 counts per pound, peeled and deveined)

4 oz dried Vietnamese rice stick vermicelli noodles (viet bun noodles)

2 whole persian cucumber (julienned using a julienne peeler)

1 medium carrot (julienned using a julienne peeler)

6 Garlic chive

1 small head butter lettuce

Thai basil leaves (or Italian basil)

Mint leaves

Cilantro (optional)

8 sheets Rice paper (9-inch, 22 cm round)

Vietnamese peanut sauce

Vietnamese dipping sauce (Nuoc Cham)

Fremgangsmåte

Preparations:

Poach shrimp

To poach shrimp, bring a medium pot of water to boil. Add the shrimp and give it a quick stir to fully submerge. Turn off the stove and immediately cover the pot. Let the shrimp soak in hot water for 5 minutes. After soaking, check one shrimp to see if it’s cooked through. It should be pale in the center and taste snappy and juicy. If not, cover the pot for 2 more minutes. Drain and set the shrimp aside to cool.

Halve the shrimp

Once cool to the touch, use a small paring knife to slice the shrimp in half lengthwise so they lay flat.

Boil rice vermicelli noodles

Rice vermicelli noodles: Follow the package instructions to cook the noodles. Some require boiling and others only need hot water soaking. Drain the noodles and rinse under cold water to remove excess starch. Shake off excess water and spread them out in a large bowl. You can drizzle a small amount of avocado oil and toss the noodles to prevent them from sticking. Set aside ready to use.

Julienne cucumber and carrots

Cucumber and carrots: Trim both tip ends and julienne the cucumber using a julienne peeler. If you don’t have one, thinly slice it into matchsticks. Trim the carrot and slice into matchsticks about 4–5 inches (10–12 cm) long to match the cucumber. Julienne it as well. Set them aside over a small sheet pan. You can line the sheet pan with paper towels to help absorb excess moisture from the cucumber.

Slice garlic chive

Garlic chive: Rinse and pat dry the garlic chive. Trim away both tip ends and slice into 4–5 inch (10–12 cm) sections to match the other vegetables.

Fresh herb preparation

Butter lettuce, mint, basil, and cilantro: Remove the stems and use only the tender leaves for the lettuce and herbs.

To start wrapping:

Workstation set up

Set up your workstation with rice paper, a large bowl of room temperature water, shrimp, vegetables, herbs, and a large plate for the finished rolls. Use a silicone mat (or clean surface) for rolling. Also prepare a few clean paper towels.

Dip the rice paper in water

Moistening: Take one piece of rice paper and slide it into the water bowl and quickly rotate the rice paper for about 5-6 seconds only. The sheet should be fully moistened but still feel slightly firm—it will continue to soften as you assemble.

Prepare to wrap

Assemble: Immediately transfer the sheet to your work surface - place smooth side down and rough side facing you.

Base ingredient layer

Place a layer of butter lettuce at the bottom of the rice paper. Add a small amount of noodles, then carrots and cucumber, keeping everything aligned and tucked in.

Second layer on top

Take 2-3 slices of garlic chives and place them right next to (above) the vegetables, then add a few leaves of basil, mint, and cilantro. Finally, place 3 pieces of shrimp, pink side down, right above the herbs.

Wrap the rolls

To wrap: Gently lift the bottom edge and roll it over the filling to cover the noodles and the herbs. Fold the left and right sides then keep rolling away from you to seal the roll. Repeat the steps until you finish all the ingredients.

How to store fresh summer rolls

As you work through the ingredients, rest the rolls on a large plate with some space between them. Lightly moisten the paper towel to cover the rolls. This prevents the rice paper from getting dry and maintains the perfect moisture level.

To serve:

How to serve them

Soft summer rolls taste best when they are freshly made. I recommend serving them immediately after rolling with either Vietnamese peanut sauce (creamy, nutty) or Nuoc cham sauce (salty, sweet, funky) on the side. You can also slice it into half for easy serving.

Næringsinnhold

• Porsjonsstørrelse: 1 roll
• Kalorier: 76 kcal
• Totalt fett: 1 g
• Mettet fett: 0.1 g
• Umettet fett: 0.3 g
• Transfett: 0.003 g
• Kolesterol: 37 mg
• Natrium: 243 mg
• Totalt karbohydrater: 12 g
• Kostfiber: 1 g
• Totalt sukker: 1 g
• Protein: 6 g