Vibrant Vietnamese Shrimp Summer Rolls
When I’m looking for a light and healthy dinner ideas, these Vibrant Vietnamese Shrimp Summer Rolls instantly comes to my mind. There is nothing more daunting for me than to spend the whole evening cooking in a hot kitchen. I truly believe that summer food should be fresh and simple because we have the luxury to eat delicious fresh produce while it in its prime season. So let’s leave stew and roasted meat for colder seasons and enjoy eating crunchy raw veggies and delicious ripe fruits.
These goodies could be made vegan, but I like mine Vietnamese rolls with shrimp. However, the choice of ingredients is entirely up to you. You can’t go wrong with this dish. Avocado, orange, papaya, cucumber, cilantro, everything works! Just use your common sense and create your own unique combination of flavors. One rule that works for sure is to combine ingredients with different textures. Pick something soft, something crunchy, and something juicy and voila, your rolls are ready. Don’t forget to use fresh herbs. Mint or cilantro would be a fantastic addition!
If you’ve never worked with rice paper and feel a little nervous about everything right, don’t be. It’s much easier than you think. Just follow the instructions on the rice paper package, and you’ll do just fine! We cooked these rolls on my recent cooking class, and all the girls were making them for the first time. They all did amazingly good! However, they all had one common mistake – over-stuffing their rolls 🙂 I know it’s very tempting to put inside as much of those crunchy goodies as you can, but try not to! Remember, less is more. Your rolls would look so much prettier if you use a little less filling and fold them neatly and tight. As for the rolling surface, I recommend a marble or plastic cutting board. I find it much easier to work on a very smooth surface.
TIP: Instead of using 1 rice paper sheet, you can use 2. It will prevent spring roll from braking.
Last but not least, is dipping sauce. These Shrimp Summer Rolls are incredibly good with Classic Peanut Sauce. In case you’re allergic to peanuts, or just want to try lighter and brighter sauce I also included classic Nuoc Cham dipping sauce recipe. Nuoc Cham includes fish sauce, lime juice, and seasoned rice vinegar. It tastes so good!
If you’re looking for easy summer recipes, you might like Tuna Tartare with Lemongrass on Crispy Wontons. This recipe is also from my previous cooking class, and it’s really delicious!
- round rice paper - 7 sheets, 8 1/2 inch
- cooked shrimps - 11, peeled and cut in half
- thin rice noodles - 3 oz.
- small butter lettuce - 7 leaves, thick stem ends removed
- thinly shredded vegetable of your choice (carrot, cucumber, radish) - 2 cups
- mint - 14 leaves
- avocado or orange slices - 14, peeled and sliced
- For the Peanut Sauce:
- smooth peanut butter - 1/4 cup
- soy sauce - 2 tablespoons
- Mirin sauce - 1 tablespoon
- lime juice - 2 tablespoons
- Thai chili pepper - 1, finely chopped
- water - 3 tablespoons
- For the Nuoc Cham dipping sauce:
- lime juice - ¼ cup
- fish sauce - ¼ cup
- water - ¼ cup
- sugar - 2 tablespoons
- Thai chili - 1, thinly sliced
- rice vinegar - 1 teaspoon
- In a small whisk together all the ingredients for the peanut dinning sauce. Adjust the seasoning to taste. Set aside.
- In another bowl mix the ingredients for the Nuoc Cham sauce. Reserve for latter use.
- Place thin rice noodles in a bowl and cover with warm water for 2-3 minutes, then drain (or follow a package instruction).
- Fill a large bowl with warm water. The bowl should be large enough to hold the piece of rice paper.
- Set a damp paper towel on a cutting board.
- Immerse one rice paper sheet at a time into the water for 15 to 20 seconds.
- Place the softened sheet on a damp paper towel with the smooth side down.
- On the top part of the rice paper, place 3 shrimp halves and mint leaves in between.
- Follow with the lettuce, rice noodles, slice of avocado or orange (or both), and your choice of fruits or veggies.
- Fold the left and right edges of the rice paper in, then starting from the bottom, roll up.
- Serve immediately with the dipping sauces.