Vietnamese Inspired Shrimp Spring Roll Tacos Recipes

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SHRIMP SPRING ROLLS



Shrimp Spring Rolls image

Provided by Jeff Mauro, host of Sandwich King

Categories     appetizer

Time 1h

Yield 8 spring rolls

Number Of Ingredients 21

16 shrimp (16 to 20 count), peeled and deveined, tails removed
3 cups dry white wine
2 bay leaves
Juice from 1 lime
1 tablespoon kosher salt
2 ounces thin rice vermicelli
1 cup shredded carrots
1/2 English cucumber, peeled and julienned
1/2 red bell pepper, thin julienne
2 tablespoons rice wine vinegar
2 teaspoons soy sauce
8 large rice paper wrappers (8 1/2-inch rounds)
1 jalapeno, cut into 1/8-inch slices
8 fresh Thai basil leaves, chiffonade
Peanut Dipping Sauce, for serving, recipe follows
1 tablespoon peanut oil
2 cloves garlic, minced
1/2 cup peanut butter
1/4 cup hoisin sauce
1 to 2 teaspoons sambal olek
Chopped roasted peanuts, for garnish

Steps:

  • Score the shrimp on the underside in three equally spaced horizontal cuts. Press firmly on the shrimp to straighten.
  • In a soup pot, combine 4 cups water, the wine, bay leaf, lime juice and salt and bring to a simmer. Turn off the heat, add in the shrimp and cover until the shrimp are pink, about 4 minutes. Scoop out the shrimp and shock in ice water to stop the cooking. Then drain and dry. Reserve the poaching liquid, keeping it hot but not simmering.
  • Add the vermicelli to the hot poaching liquid (no need to simmer or boil the water because that may over cook the noodles). Cook until just al dente, about 8 minutes. Drain.
  • Toss the carrots, cucumbers and red bell peppers with the rice wine vinegar and soy sauce.
  • Dip each rice paper wrapper in warm water, one at a time, for a second (no longer or they will get too soft). The wrapper should still feel somewhat hard when you first start working with it. By the time you finish getting all of your fillings in, the wrapper will have continued to soften. Layer the first one with 2 shrimp, a basil leaf, jalapeno slice, some vermicelli and vegetables. Gently wrap like a tiny burrito and cut on the sharp bias. Serve with Peanut Dipping Sauce.
  • Add the peanut oil to a small saute pan over medium heat and add the garlic. Cook for 1 minute, and then turn off the heat. Then add the peanut butter, hoisin, sambel olek and 3 tablespoons water and mix together. You may need to add a little extra water if the mixture is too thick. Garnish with the chopped peanuts.

Nutrition Facts : Calories 222 calorie, Fat 10 grams, SaturatedFat 1 grams, Cholesterol 18 milligrams, Sodium 554 milligrams, Carbohydrate 23 grams, Fiber 2 grams, Protein 7 grams, Sugar 5 grams

VIETNAMESE FRESH SPRING ROLLS



Vietnamese Fresh Spring Rolls image

These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.

Provided by Anonymous

Categories     Appetizers and Snacks     Wraps and Rolls

Time 50m

Yield 8

Number Of Ingredients 15

2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 ⅓ tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped
4 teaspoons fish sauce
¼ cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
½ teaspoon garlic chili sauce
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

Steps:

  • Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
  • Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  • In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  • In another small bowl, mix the hoisin sauce and peanuts.
  • Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g

VIETNAMESE-STYLE SPRING ROLLS WITH SHRIMP



Vietnamese-Style Spring Rolls with Shrimp image

Categories     Leafy Green     Shellfish     Vegetable     Appetizer     Mint     Shrimp     Cucumber     Winter     Cilantro     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 4 as an appetizer

Number Of Ingredients 14

1/4 cup fish sauce (nam pla)
2 tablespoons thinly sliced green onion
1 1/2 tablespoons fresh lime juice
Pinch of dried crushed red pepper
2 teaspoons olive oil
2 teaspoons minced fresh ginger
16 uncooked medium shrimp, peeled, deveined, halved lengthwise
1/4 cup chopped fresh cilantro
4 cups hot water
8 6-inch-diameter Vietnamese spring-roll sheets
4 small Bibb lettuce leaves, halved
1/2 cup thin strips green onions
1/2 cup thin strips seeded peeled cucumber
4 teaspoons minced fresh mint leaves

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.

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