Vietnamese Rice Paper Rolls with Shrimp
Equipment
- Large pot
- Mixing bowl
- Shallow dish
- Cutting board
Ingredients
- 8 rice paper wrappers
- 16 medium shrimp, cooked, peeled, and halved lengthwise
- 4 ounces rice vermicelli noodles
- 8 butter lettuce leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1 small cucumber, cut into thin matchsticks
- 1 carrot, cut into thin matchsticks
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon sugar
- 1 garlic clove, minced
- 1 small red chili, finely chopped (optional)
Instructions
- Cook the rice vermicelli noodles according to package directions, then drain and rinse under cold water. Set aside.
- Prepare the dipping sauce by stirring together the fish sauce, lime juice, sugar, minced garlic, and chopped chili in a small bowl until the sugar dissolves. Set the sauce aside for serving.
- Fill a large shallow dish with warm water. Dip one rice paper wrapper in the water for a few seconds until it softens, then lay it flat on a clean surface.
- Place two shrimp halves in a row across the center of the wrapper, followed by a lettuce leaf, a small portion of vermicelli, mint leaves, cilantro, cucumber matchsticks, and carrot matchsticks.
- Fold the sides of the wrapper inward, then roll tightly from the bottom to enclose the filling. Repeat with the remaining wrappers and filling.
- Arrange the finished rolls on a platter or pack them in a container for transport.
Notes
Pack the rolls in a single layer with a damp paper towel on top to prevent the wrappers from drying out. Make the dipping sauce separately and bring it in a sealed jar so guests can dip just before eating. If you need to prepare them several hours ahead, store the rolls covered in the refrigerator and add an extra squeeze of lime to the sauce right before serving to brighten the flavors.
Course: Appetizer
Cuisine: Vietnamese
Equipment: Large pot, Mixing bowl, Shallow dish, Cutting board
Cuisine: Vietnamese
Equipment: Large pot, Mixing bowl, Shallow dish, Cutting board