Shrimp Rice-Paper Rolls With Vietnamese Dipping Sauce
Serves: 4
Gideon Batz
1 January 1970
Based on User reviews:
58
Spice
48
Sweetness
55
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Lime Juice (fresh)1 cup
Sugar3 tbsps
Fish Sauce (fermented nam pla*)1 tbsp
Cilantro (chopped fresh)1.5 tbsps
Olive Oil1 cup
Cilantro Leaves (fresh)1 cup
Mung Bean SproutDirections:
1
For dipping sauce: Whisk all ingredients in medium bowl until sugar dissolves
2
Let stand at least 30 minutes
3
(Can be made 1 day ahead
4
Cover; chill
5
) Whisk all ingredients in medium bowl until sugar dissolves
6
Let stand at least 30 minutes
7
(Can be made 1 day ahead
8
Cover; chill
9
) For rice-paper rolls: Heat oil in medium skillet over medium-high heat
10
Add mushrooms and sauté until soft, about 5 minutes
11
Cool
12
Place rice sticks in large bowl; add enough hot water to cover
13
Let stand until softened, about 30 minutes
14
Drain
15
Cut into 6-inch lengths; set aside
16
Fill same bowl with warm water
17
Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots)
18
Remove from water; drain on kitchen towel
19
Repeat with 5 more rice-paper sheets, arranging in single layer
20
Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end
21
Top with half of rice sticks, shaping into compact log
22
Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms
23
Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder
24
Place rolls, seam side down, on platter
25
Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls
26
(Can be made 6 hours ahead
27
Cover with damp paper towel and plastic wrap; chill
28
) Cut each roll diagonally into thirds
29
Arrange on platter and serve with sauce
30
Heat oil in medium skillet over medium-high heat
31
Add mushrooms and sauté until soft, about 5 minutes
32
Cool
33
Place rice sticks in large bowl; add enough hot water to cover
34
Let stand until softened, about 30 minutes
35
Drain
36
Cut into 6-inch lengths; set aside
37
Fill same bowl with warm water
38
Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots)
39
Remove from water; drain on kitchen towel
40
Repeat with 5 more rice-paper sheets, arranging in single layer
41
Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end
42
Top with half of rice sticks, shaping into compact log
43
Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms
44
Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder
45
Place rolls, seam side down, on platter
46
Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls
47
(Can be made 6 hours ahead
48
Cover with damp paper towel and plastic wrap; chill
49
) Cut each roll diagonally into thirds
50
Arrange on platter and serve with sauce
51
*Available at Asian markets
52
*Available at Asian markets