Vietnamese Fresh Rolls with Shrimp
Vietnamese Fresh Rolls with Shrimp is a dairy free and pescatarian side dish. One serving contains 303 calories, 14g of protein, and 1g of fat. This recipe serves 4 and costs $1.95 per serving. From preparation to the plate, this recipe takes approximately 20 minutes. 1008 people were impressed by this recipe. If you have lime juice, rice vinegar, cilantro, and a few other ingredients on hand, you can make it. This recipe is typical of Vietnamese cuisine. It is brought to you by The Lemon Bowl. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is outstanding. Similar recipes include Fresh Vietnamese Spring Rolls, Vietnamese Fresh Spring Rolls #SundaySupper, and Vietnamese-Style Fresh Spring Rolls With Salmon.
Servings: 4
Preparation duration: 20 minutes
Ingredients:
½ c carrots - shredded
1 tsp chili garlic paste (optional)
12 sprigs cilantro
½ c cucumber - thinly sliced
2 Tbs fish sauce
2 Tbs lime juice
¼ c soy sauce - low sodium
12-24 mint leaves
3 oz vermicelli rice noodles
12 rice paper wrappers
2 Tbs rice vinegar
18 medium shrimp - cooked, peeled and deveined
1 tsp sugar
Equipment:
plastic wrap
bowl
cake form
Cooking instruction summary:
Bring a large kettle of water to boil - about 8 cups.Prepare dipping sauce by combining all ingredients (soy sauce through chili garlic paste) in a small bowl.Cover with plastic wrap and refrigerate while you prepare fresh rolls.To prepare shrimp, remove tail and slice in half horizontally. (This allows you to fill the rolls with 3 pieces of shrimp without making the rolls too thick.)When water comes to a boil, place vermicelli noodles in a glass bowl and cover with boiling water. Let sit for 5 minutes then drain with cool water.Place carrots, cucumbers, shrimp and herbs in small bowls - creating an assembly line. The easiest way to soften the rice rolls is to place boiling water in a shallow pie or cake pan.When all of your ingredients are ready to go, soften one rice paper sheet at a time and place on a plate.Working from the center of the roll, fill with cilantro, noodles, carrots, shrimp, cucumber and mint.Fold the bottom over the top, tuck in each side, then continue rolling until tightly closed.Place on a platter and continue rolling remaining 11 sheets.Serve with dipping sauce on the side.
Step by step:
1. Bring a large kettle of water to boil - about 8 cups.Prepare dipping sauce by combining all ingredients (soy sauce through chili garlic paste) in a small bowl.Cover with plastic wrap and refrigerate while you prepare fresh rolls.To prepare shrimp, remove tail and slice in half horizontally. (This allows you to fill the rolls with 3 pieces of shrimp without making the rolls too thick.)When water comes to a boil, place vermicelli noodles in a glass bowl and cover with boiling water.
2. Let sit for 5 minutes then drain with cool water.
3. Place carrots, cucumbers, shrimp and herbs in small bowls - creating an assembly line. The easiest way to soften the rice rolls is to place boiling water in a shallow pie or cake pan.When all of your ingredients are ready to go, soften one rice paper sheet at a time and place on a plate.Working from the center of the roll, fill with cilantro, noodles, carrots, shrimp, cucumber and mint.Fold the bottom over the top, tuck in each side, then continue rolling until tightly closed.
4. Place on a platter and continue rolling remaining 11 sheets.
5. Serve with dipping sauce on the side.
Nutrition Information:
covered percent of daily need
