Vietnamese Shrimp Spring Rolls
By admin
2021-03-26 00:00:00
Do you love Vietnamese spring rolls as much as I do? Make your own! They are easy, healthy, and you can eat as many as you want!
To make life easy and have your rolls come out pretty, you will want to roll in a particular order. I like to lay the lettuce down first at the edge of the rice paper. Then layer the vegetables and vermicelli on top of the lettuce. Grab the edge of the paper along with the lettuce and roll them together. The lettuce will hold everything together and make it easier to roll. You will only want to roll once around, then place shrimp, another roll halfway around, and place your herbs. Lastly, fold the ends in and complete the roll. This will leave you a beautiful roll with the shrimp exposed on one side and the herbs on the other side. Make sure to watch the video to see how I hold the paper, vegetables, tuck, and roll. You'll get the hang of it after a few tries.
My dear friend, Wynn, gave me a rice paper and water holder for making spring rolls for my birthday one year. It makes for a cleaner workstation and a faster assembly line. I didn't use it in my video because it was hard to show from above what I was doing. Here is a link to one if you want to check it out. I would highly recommend it if you plan on making these regularly.
Traditionally, these spring rolls are served with a peanut sauce. However, I never use it. I find the peanut sauce is too heavy for such a fresh and light roll. I simply dip my spring rolls in a spicy soy sauce. It's quick and easy to make and keeps the dish light.
12 medium-sized shrimp, peeled, deveined, and tails off
1 tablespoon olive oil
sea salt
fresh ground black pepper
handful fresh mint
bunch fresh cilantro
handful fresh Thai basil
4 leaves, red leaf lettuce
cucumber, julienned
carrots, julienned
cooked rice vermicelli noodles
4 sheets of rice paper 25 cm
Preheat oven to 400° F. Peel, devein, and remove the tails from the shrimp. Place the shrimp on a baking sheet and lightly coat the shrimp with extra virgin olive oil. Then sprinkle the shrimp with sea salt and freshly ground black pepper. Bake on the center rack for 6 to 8 minutes. Make sure not to overcook. Remove from the oven as soon as they turn from a blue-grey color to a white, pink, and become opaque. Let cool.
While the shrimps are cooking, wash and cut all your vegetables and cook the rice vermicelli according to the package.
Create a workstation with all your cut vegetables, herbs, shrimp, rice paper, and a large bowl of water. Submerge one sheet of rice paper in the water for a few seconds. The paper will get soft but will still need to hold its form. If you leave it in the water too long, the paper will be too flimsy to work with. Place your sheet on a flat surface. Lay one leaf of lettuce near the edge of the rice paper. On top of the lettuce, lay some vermicelli noodles, carrots, and cucumber. Grab the edge of the paper along with the lettuce and vegetables and roll one complete roll around. Then tuck 3 shrimps in a line into the roll. Turn the roll another halfway around and place your Thai basil, mint, and cilantro in the roll. Then fold in the ends and turn the roll completely around. The paper will stick to each other and hold everything in. Repeat 3 more times.
Serve right away with your favorite dipping sauce. I like to use Sambal chili paste and soy sauce. If you want to make these ahead, wrap each roll tightly in plastic wrap. You will want to make sure to keep the moisture in or the paper will dry out and become hard again. You can make a few hours ahead and serve.
Do you love Vietnamese spring rolls as much as I do? Make your own! They are easy, healthy, and you can eat as many as you want!
To make life easy and have your rolls come out pretty, you will want to roll in a particular order. I like to lay the lettuce down first at the edge of the rice paper. Then layer the vegetables and vermicelli on top of the lettuce. Grab the edge of the paper along with the lettuce and roll them together. The lettuce will hold everything together and make it easier to roll. You will only want to roll once around, then place shrimp, another roll halfway around, and place your herbs. Lastly, fold the ends in and complete the roll. This will leave you a beautiful roll with the shrimp exposed on one side and the herbs on the other side. Make sure to watch the video to see how I hold the paper, vegetables, tuck, and roll. You'll get the hang of it after a few tries.
My dear friend, Wynn, gave me a rice paper and water holder for making spring rolls for my birthday one year. It makes for a cleaner workstation and a faster assembly line. I didn't use it in my video because it was hard to show from above what I was doing. Here is a link to one if you want to check it out. I would highly recommend it if you plan on making these regularly.
Traditionally, these spring rolls are served with a peanut sauce. However, I never use it. I find the peanut sauce is too heavy for such a fresh and light roll. I simply dip my spring rolls in a spicy soy sauce. It's quick and easy to make and keeps the dish light.
Vietnamese Shrimp Spring Rolls
Vietnamese Shrimp Spring Rolls
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Serves 4
Ingredients
12 medium-sized shrimp, peeled, deveined, and tails off
1 tablespoon olive oil
sea salt
fresh ground black pepper
handful fresh mint
bunch fresh cilantro
handful fresh Thai basil
4 leaves, red leaf lettuce
cucumber, julienned
carrots, julienned
cooked rice vermicelli noodles
4 sheets of rice paper 25 cm
Preheat oven to 400° F. Peel, devein, and remove the tails from the shrimp. Place the shrimp on a baking sheet and lightly coat the shrimp with extra virgin olive oil. Then sprinkle the shrimp with sea salt and freshly ground black pepper. Bake on the center rack for 6 to 8 minutes. Make sure not to overcook. Remove from the oven as soon as they turn from a blue-grey color to a white, pink, and become opaque. Let cool.
While the shrimps are cooking, wash and cut all your vegetables and cook the rice vermicelli according to the package.
Create a workstation with all your cut vegetables, herbs, shrimp, rice paper, and a large bowl of water. Submerge one sheet of rice paper in the water for a few seconds. The paper will get soft but will still need to hold its form. If you leave it in the water too long, the paper will be too flimsy to work with. Place your sheet on a flat surface. Lay one leaf of lettuce near the edge of the rice paper. On top of the lettuce, lay some vermicelli noodles, carrots, and cucumber. Grab the edge of the paper along with the lettuce and vegetables and roll one complete roll around. Then tuck 3 shrimps in a line into the roll. Turn the roll another halfway around and place your Thai basil, mint, and cilantro in the roll. Then fold in the ends and turn the roll completely around. The paper will stick to each other and hold everything in. Repeat 3 more times.
Serve right away with your favorite dipping sauce. I like to use Sambal chili paste and soy sauce. If you want to make these ahead, wrap each roll tightly in plastic wrap. You will want to make sure to keep the moisture in or the paper will dry out and become hard again. You can make a few hours ahead and serve.
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12 medium-sized shrimp, peeled, deveined, and tails off
1 tablespoon olive oil
sea salt
fresh ground black pepper
handful fresh mint
bunch fresh cilantro
handful fresh Thai basil
4 leaves, red leaf lettuce
cucumber, julienned
carrots, julienned
cooked rice vermicelli noodles
4 sheets of rice paper 25 cm
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