Shrimp Rolls With Spicy Vietnamese Dressing Recipes

VIETNAMESE SUMMER ROLLS WITH SPICY PEANUT SAUCE

Steps:

• Soak vermicelli in water 15 minutes; drain and squeeze out water. Bring a pot of water to a boil. Place vermicelli in sieve and lower into water; remove after 5 seconds. Cool and divide into 12 portions.
• Soak one rice paper in lukewarm water until pliable, about 5 minutes. Work with only 1 paper at a time and blot dry before assembling.
• To assemble: Place 1 paper on a clean kitchen towel, leaving 1-inch of the rice paper uncovered on the edge closest to you. Place 1 lettuce leaf on the sheet. Cover with 1 portion of vermicelli, and top with a portion of the cucumbers, carrots, chicken, scallions, and mint leaves. Fold the paper once over the filling, starting from the bottom, then fold in the sides and continue rolling tightly to the end. Keep rolls covered with a damp towel. Serve with Spicy Peanut Sauce.
• In a medium saucepan, heat the oil over medium heat. Add the curry paste and stir-fry until fragrant, about 2 minutes. Add the shrimp paste and continue to stir until the shrimp paste is broken up and one shade darker, about 1 minute. Add the peanuts and stir, roasting until two shades darker but not burned, 8 to 10 minutes. Add the sugar and continue to cook until the sugar is dissolved and starts to caramelize, 1 to 2 minutes. Add the coconut milk, chicken broth, tamarind concentrate, and hoisin sauce. Reduce the heat to low and simmer the sauce until slightly thickened, about 20 to 30 minutes. The natural oils from the peanuts should have surfaced at this point. Once the sauce has reduced by about 1/3, turn off the heat and add the Thai basil and cilantro. Cover and let cool. Store in the refrigerator for up to 3 days.

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE

Steps:

• Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
• Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
• Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
• To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

SHRIMP ROLLS WITH SPICY VIETNAMESE DRESSING

Steps:

• In a bowl, toss shrimp with ginger, wine, and oil. Cover with plastic wrap and refrigerate 20 minutes.
• For dressing:
• Mix lime juice, sugar, Splenda, soy sauce, garlic, and pepper flakes in a bowl; set aside. Core lettuce and separate leaves; rinse and dry them. Cook shrimp with its marinade in a medium pan or wok over medium-high heat, turning shrimp until opaque, 2 or 3 minutes.
• To make wraps:
• Place 3 shrimp inside each lettuce leaf along with 2 or 3 basil leaves, 1 tbsp carrots and a small handful of noodles and roll up. Divide dressing among 4 small dishes for dipping.

VIETNAMESE SUMMER ROLLS WITH SHRIMP AND GROUND PORK

Steps:

• In a bowl, mix the pork with the garlic, scallion, 1 1/2 tablespoons of nuac mam, 1/2 teaspoon sugar, egg, and cornstarch. Leave in refrigerator for 1/2 hour. Meanwhile, prepare the charcoal fire (or heat indoor grill).
• When grill is heated, shape the pork mixture into 6 balls. Lightly oil a steamer tray and steam balls for 5 minutes. Transfer partially cooked balls to a hot grill fire. Cook for 10 minutes, turning occasionally, so all sides of the pork balls get golden brown. Remove pork balls from fire, cut them in half, and return them to fire, cut side down. Grill for 5 minutes. Remove pork and, when cool enough to handle, cut in shreds roughly 1 1/2 inches long and 1/4-inch thick. Reserve.
• Bring a few quarts of salted water to a boil. Plunge the shrimp into the boiling water then turn the heat off. Remove shrimp from water when just cooked (about 2 to 3 minutes). In a bowl, mix 2 tablespoons fish sauce and remaining tablespoon of sugar. When shrimp are cool enough to handle, peel and slice them in half the long way (cutting the shrimp into 2 thin, C-shaped pieces). Reserve shrimp and fish sauce mixture.
• Dip one sheet of banh trang into a basin of warm water, keep it submerged for 2 to 3 seconds, then remove it immediately from the water. Try to dip all of it into the water simultaneously, and handle it carefully so it doesn't tear. Place the sheet on a dry towel.
• About 1-inch above the lower edge of the sheet, spread out 1/8 cup of shredded lettuce. Leave a 1 1/2-inch gap between the left edge of the sheet and the lettuce, and a 1 1/2-inch gap between the right edge of the sheet and the lettuce. Define a rectangle with the lettuce that's about 5 inches wide and 3 inches in the other direction (towards the center of the sheet). Now evenly top the lettuce rectangle with 1/8 of the bean sprouts, 1/8 of the carrots and 1/8 of the peanuts. Evenly distribute 1/8 of the pork over the rectangle. Tear 5 to 6 mint leaves and an equal amount of cilantro, and distribute over the rectangle. Top everything with a few sprinkles of nuoc mam.
• Carefully pick up the right edge of the sheet, and fold it leftward toward the center of the filling. Make sure the folded sheet is even and uncreased everywhere. Do the same with the left edge of the sheet. The rectangle of the filling should now be covered by the folded sheet. Pick up the bottom edge of the sheet, and start rolling away from you, towards the top edge, making sure to tuck the filling in tightly as you roll. When you have rolled about halfway to the top of the sheet, dip the shrimp halves in reserved fish sauce/sugar mix. Place 2 shrimp halves along the cylinder that you have half-rolled, and keep on rolling until a fully rolled cylinder is formed. Place under a wet towel. Repeat process 7 more times. Serve immediately, or cover rolls with wet towels and save at room temperature for several hours. Serve with Vietnamese peanut sauce.

VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE

Steps:

• Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
• In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
• One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
• To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
• Lay 2 pieces of shrimp on top, then tuck and roll it over again.
• Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
• To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
• Serve the shrimp rolls with the sweet chili dipping sauce.

VIETNAMESE-STYLE SPRING ROLLS WITH SHRIMP

Steps:

• Mix first 4 ingredients in small bowl. Set dipping sauce aside.
• Heat oil in medium skillet over medium-high heat. Add ginger; sauté until fragrant, about 10 seconds. Add shrimp and cilantro; sauté until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
• Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
• Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber and mint. Serve with sauce.