Description
Light and refreshing hand rolls filled with shrimp, vermicelli, and fresh vegetables, perfect for a healthy meal or party platter.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 oz vermicelli rice noodles
- 1/2 head butter lettuce (about 15 leaves), leaves separated
- 2 carrots, peeled and julienned
- 1/2 English cucumber, julienned
- 1 cup cilantro sprigs
- 15 round rice paper sheets (8.5” diameter)
- 1/3 cup filtered water (for dipping-sauce base)
- 1/4 cup fish sauce
- 1/4 cup granulated sugar
- 2 Tbsp fresh lime juice
- 2 tsp rice wine vinegar
- 2 tsp chili garlic sauce
- 1 large garlic clove, grated or finely minced
- 2 tsp sesame oil
- 1 cup sesame ginger dressing
- 2 heaping Tbsp peanut butter
Instructions
- Prep vegetables and mise en place. Julienne carrots and cucumber. Pick cilantro sprigs and separate butter lettuce leaves.
- Cook shrimp. Bring a pot of water to a gentle boil, add shrimp, and cook for 2–3 minutes until opaque. Drain and plunge into an ice bath.
- Soak vermicelli. Place vermicelli in a heatproof bowl, cover with hot water for 3–5 minutes until tender. Drain and toss with 1 tsp sesame oil.
- Prepare your rolling station with warm water for rice papers. Lay a damp kitchen towel on your counter and arrange small piles of fillings.
- Soften a rice paper. Dip into warm water for 5–8 seconds until pliable, then lay it flat on the towel.
- Assemble the roll with lettuce, noodles, vegetables, and shrimp. Fold sides inward and roll tightly to seal.
- Make the Vietnamese dipping sauce by whisking together water, fish sauce, sugar, lime juice, rice wine vinegar, chili garlic sauce, garlic, and sesame oil.
- Make the peanut dipping sauce by whisking peanut butter with sesame ginger dressing, thinning with water as needed.
- Serve rolls immediately with dipping sauces.
Notes
These rolls are highly customizable. Swap shrimp for chicken, tofu, or avocado for a vegetarian option.