I make these rolls pretty much every time I make Vietnamese, which is a lot. A well-known fact about me is that love Asian food, pretty much all Asian with Chinese takeout style as the exception. When it is nice out, I like to head to Chinatown to discover new and exciting produce/dried seafood stuff/weird sauces pretty much Zimmern type things. I love cooking with fish sauce and recently have been researching on all the different kinds out there. If you are using it in a recipe, it really changes the flavors so it is important to stick to one kind that you like. I prefer Vietnamese fish sauce over Thai. Since there are tons of brands just look for ones that have “nhi” or “thuong hang” in the title. Also, make sure it is a light amber color instead of dark.
Back to the recipe, these shrimp summer rolls are simple, delicious, healthy, and pretty. You can add or take out whatever ingredients you like (sometimes I use shrimp and pork), but don’t overstuff your rolls! They are finger foods and should not be drooping. You should be able to find most ingredients at your grocery store, but may need to trek to the ethnic pet store for the rice paper. I serve these with Nuoc cham sauce which I also use as a dressing when making vermicelli dishes. You could also use a peanut sauce. – ts
My tip: when rolling these make sure you have the imprinted side of rice paper roll facing up
Makes 6 rolls
1 ounce dried vermicelli noodles, cooked according to package directions
6 sheets (8 1/2-inch) rice paper- keep more on hand in case of tears
6 cooked prawns (shrimp), peeled and sliced in half lengthwise
Fresh mint and/or basil
Shredded Boston or Butter lettuce
1 bunch fresh chives
Dipping Fish Sauce:
3 tablespoons fish sauce
3 tablespoons rice wine vinegar or white vinegar
2 tablespoons sugar
1/2 cup water
2 cloves garlic minced or crushed
1 red chile, minced or crushed
2 tablespoons fresh lime juice
- Cook noodles in boiling water per package instructions, about 3 minutes, then rinse under cool water.
- Fill bowl with warm water. Dip rice paper in warm water for about 3-4 seconds, until rice paper becomes moistened with water.
- After dipping your rice paper in warm water, lay wrapper onto your dry work surface. Allow rice paper to soak up water and become soft and pliable (about 30 seconds to 1 minute) before you start to roll.
- Layer with a small amount of shrimp, noodles herbs, and lettuce. Layer your filling ingredients on the edge of the wrapper closest to you, shrimp first. I like to drizzle a little hoison sauce and siracha over the fillings. To form the roll, first fold the sides into the center over the filling, then fold and roll, just before you complete the roll add 2 pieces of garlic chives so that they stick out at one end.
- For dipping sauce just combine all ingredients together in a small bowl.