Shrimp Summer Rolls

Shrimp Summer Rolls Recipe - A Delicious Vietnamese Dish

Region / culture: Vietnam | Preparation time: 30 minutes | Cooking time: 0 minutes | Servings: 12 rolls

Introduction

Shrimp summer rolls are a delicious and refreshing dish that is perfect for a light and healthy meal. These rolls are filled with fresh shrimp, crunchy vegetables, and fragrant herbs, all wrapped in a delicate rice paper wrapper. They are perfect for a summer picnic or a light lunch.

History

Summer rolls, also known as fresh spring rolls, are a traditional Vietnamese dish that dates back centuries. They are typically made with a combination of fresh vegetables, herbs, and protein, wrapped in rice paper and served with a dipping sauce. The dish is popular in many Southeast Asian countries and has become a favorite in Western cuisine as well.

Ingredients

12 sheets of rice paper
24 medium cooked shrimp, cut in half lengthwise
4 oz (113 g) of dried thin Chinese rice noodles
1 cup of fresh mint
1 cup of fresh cilantro
1 cup of fresh basil
1 cup of finely shredded lettuce or green cabbage
1 cup of mung bean sprouts
1 cup of english cucumber, seeded and cut into matchstick-size strips
1 cup of carrots or jicama, peeled and cut into matchstick-size strips
2 tbsp of crunchy peanut butter

Sauce

4 tbsp of hoisin sauce
2 tbsp of water

How to prepare

Place the rice noodles in a large bowl and add enough hot water to cover them. Let them stand until softened, about 15 minutes.
Drain the noodles and cut them into 6-inch lengths. Set them aside.
Fill another bowl with warm water.
Add 1 rice-paper sheet and turn it until it begins to soften, about 30 seconds (the sheet will still be stiff in a few spots).
Remove the sheet from the water and drain it on a kitchen towel.
Lay four shrimp halves and a pinch of other ingredients onto the bottom third of the sheet.
Leave about half an inch free on the sides.
Fold the bottom of the rice sheet over the filling, then fold in the ends and roll it into a tight roll.
Place the roll, seam side down, on a plate.
Repeat the process with the remaining rice-paper sheets.
Cover the rolls with a damp paper towel and plastic wrap, then chill them.
Cut each roll diagonally into thirds.

Sauce

Heat the peanut butter and hoisin in the microwave or over medium heat. Stir them together and add a few tablespoons of water to get the desired consistency.

Variations

Substitute the shrimp with cooked chicken or tofu for a vegetarian option.
Add sliced avocado or mango for a sweet and creamy twist.
Use different herbs such as Thai basil or lemongrass for a unique flavor profile.

Cooking Tips & Tricks

Make sure to soak the rice paper sheets in warm water until they are pliable but still slightly firm. Over-soaking can make the sheets too soft and difficult to work with.

- Be sure to cut all of your ingredients into thin, uniform strips for easy rolling.

- To prevent the rice paper from sticking to your work surface, use a damp kitchen towel or paper towel to roll the summer rolls.

- Serve the rolls with a flavorful dipping sauce to enhance the overall taste of the dish.

Serving Suggestions

Serve shrimp summer rolls with a side of peanut dipping sauce and a fresh salad for a complete meal.

Cooking Techniques

Boil the shrimp until they are cooked through, then peel and devein them before slicing in half lengthwise.

- Use a sharp knife to cut the vegetables into matchstick-size strips for easy rolling.

- Mix the hoisin sauce and water together to create a smooth and flavorful dipping sauce.

Ingredient Substitutions

Use vermicelli noodles instead of Chinese rice noodles for a different texture.

- Substitute the mung bean sprouts with shredded lettuce or cabbage for a crunchy element.

- Swap out the jicama for daikon radish or carrot for a similar crunch.

Make Ahead Tips

Prepare the ingredients ahead of time and assemble the rolls just before serving to prevent them from becoming soggy.

Presentation Ideas

Arrange the shrimp summer rolls on a platter with a garnish of fresh herbs and a drizzle of the peanut dipping sauce for an elegant presentation.

Pairing Recommendations

Serve shrimp summer rolls with a glass of chilled white wine or a refreshing iced tea for a perfect summer meal.

Storage and Reheating Instructions

Store any leftover shrimp summer rolls in an airtight container in the refrigerator for up to 2 days. To reheat, gently steam the rolls for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of shrimp summer rolls contains approximately 200 calories.

Carbohydrates

Each serving of shrimp summer rolls contains approximately 25 grams of carbohydrates.

Fats

Each serving of shrimp summer rolls contains approximately 5 grams of fats.

Proteins

Each serving of shrimp summer rolls contains approximately 15 grams of proteins.

Vitamins and minerals

Shrimp summer rolls are a good source of vitamin C, vitamin A, iron, and calcium.

Alergens

Shrimp summer rolls contain shellfish and peanuts.

Summary

Shrimp summer rolls are a nutritious and delicious dish that is low in calories and high in protein. They are a great option for a light and healthy meal.

Summary

Shrimp summer rolls are a light and flavorful dish that is perfect for a summer meal. Filled with fresh shrimp, crunchy vegetables, and fragrant herbs, these rolls are a healthy and delicious option for any occasion. Enjoy them with a side of peanut dipping sauce for a complete and satisfying meal.

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Shrimp Summer Rolls. It was a warm summer day, and I was visiting my friend Maria in her cozy kitchen. Maria had just returned from a trip to Vietnam, and she was eager to share her newfound love for Vietnamese cuisine with me.

As I sat at her kitchen table, sipping on a cup of fragrant jasmine tea, Maria began to gather the ingredients for the Shrimp Summer Rolls. She explained to me that these rolls were a popular Vietnamese dish, made with fresh shrimp, rice vermicelli noodles, crisp vegetables, and fragrant herbs, all wrapped in delicate rice paper.

Maria expertly boiled the shrimp until they were just cooked through, then peeled and deveined them, leaving them plump and succulent. She soaked the rice vermicelli noodles in hot water until they were tender, then drained them and set them aside.

Next, Maria sliced crisp cucumbers, crunchy carrots, and vibrant red bell peppers into thin strips, creating a rainbow of colors and textures for the filling. She also picked fragrant cilantro leaves, refreshing mint leaves, and crisp lettuce leaves to add freshness and brightness to the rolls.

As Maria demonstrated how to assemble the Shrimp Summer Rolls, I watched in awe as she deftly dipped a sheet of rice paper into a shallow dish of warm water, then carefully laid it flat on a clean tea towel. She arranged a few shrimp halves in a row on the bottom third of the rice paper, followed by a handful of rice vermicelli noodles, a few strips of cucumber, carrot, and bell pepper, a sprinkling of herbs, and a lettuce leaf.

Maria then showed me how to fold the sides of the rice paper over the filling, then roll it up tightly, like a burrito, making sure to tuck in the sides as I went. The rice paper was sticky and pliable, holding the ingredients together like a delicate cocoon.

Once the Shrimp Summer Rolls were assembled, Maria showed me how to make a simple dipping sauce to accompany them. She combined fish sauce, lime juice, sugar, garlic, and chili in a small bowl, stirring until the sugar dissolved and the flavors melded together in a harmonious balance of sweet, salty, sour, and spicy.

As we sat down to enjoy our Shrimp Summer Rolls, I marveled at the simplicity and elegance of the dish. The rolls were light and refreshing, with a burst of flavors and textures in every bite. The shrimp were tender and juicy, the vegetables crisp and crunchy, the herbs fragrant and bright.

I asked Maria how she had learned to make Shrimp Summer Rolls, and she told me that she had first discovered the recipe while traveling through Vietnam. She had taken a cooking class in Hoi An, a picturesque town known for its vibrant food scene, where she had learned the art of crafting these delicate rolls from a local chef.

Maria had adapted the recipe to suit her own tastes and preferences, adding her own creative flair to the traditional dish. She told me that she loved the versatility of the Shrimp Summer Rolls, how they could be customized with different fillings and flavors, depending on what ingredients were in season or on hand.

As I savored the last bite of my Shrimp Summer Roll, I knew that this recipe would become a staple in my own culinary repertoire. I thanked Maria for introducing me to this delicious dish and for sharing her passion for Vietnamese cuisine with me.

And so, the recipe for Shrimp Summer Rolls became a cherished part of my collection, a reminder of that warm summer day in Maria's kitchen, when I first discovered the joy of creating and sharing a delicious meal with loved ones.