Vietnamese Fresh Shrimp Spring Rolls
Delicate rice paper rolls packed with plump poached shrimp, crisp vegetables, rice noodles, and fresh herbs, served with a tangy nuoc cham dipping sauce. A lighter, herb-forward alternative to fried spring rolls.
Ingredients
- 8 sheets round rice paper wrappers (8.5 inch)
- 12 oz medium shrimp, peeled, deveined
- 3 oz thin rice vermicelli noodles, soaked, drained
- 8 leaves butter lettuce leaves, torn in half
- 1 carrot, julienned
- 2 Persian cucumber, julienned
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 2 tbsp fish sauce (or soy sauce for pescatarian)
- 2 tbsp fresh lime juice
- 2 tsp granulated sugar
- 2 cloves garlic, minced
- 1 fresh red chili or serrano (optional), thinly sliced
- 3 tbsp warm water
Instructions
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1
Bring a medium pot of water to a boil. Add 12 oz peeled, deveined medium shrimp and cook for 2 minutes until pink and just cooked through. Remove, cool slightly, then slice each shrimp in half lengthwise. Set aside.
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2
Soak 3 oz thin rice vermicelli noodles in hot water according to package directions until tender, about 3 to 5 minutes. Drain and rinse under cold water.
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3
Make the nuoc cham dipping sauce: combine 2 tbsp fish sauce (or soy sauce for pescatarian), 2 tbsp fresh lime juice, 2 tsp granulated sugar, 2 cloves minced garlic, and 1 thinly sliced fresh red chili or serrano (optional) (if using) in a small bowl. Add 3 tbsp warm water and stir until sugar dissolves. Taste and adjust seasoning.
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4
Arrange all filling components within reach: sliced shrimp, rice noodles, 8 leaves torn in half butter lettuce leaves, 1 julienned carrot, 2 julienned Persian cucumber, 1/2 cup fresh mint leaves, and 1/2 cup fresh cilantro leaves.
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5
Fill a wide shallow dish with warm water. Dip one round rice paper wrappers (8.5 inch) sheet in for 10 to 15 seconds until pliable. Lay on a damp cutting board.
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6
Arrange 3 to 4 shrimp halves cut-side up along the lower third of the wrapper. Add a small bundle of rice noodles, a piece of lettuce, a few sticks each of carrot and cucumber, and several leaves of mint and cilantro.
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7
Fold the bottom of the wrapper up over the filling, tuck in the sides, and roll snugly to the top. Press the seam to seal. Repeat with remaining 8 sheets round rice paper wrappers (8.5 inch) and filling.
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8
Serve immediately with the nuoc cham dipping sauce on the side.