SHRIMP AND MANGO SUMMER ROLLS
Steps:
- For the shrimp and mango summer rolls: Fill a large bowl with water and add ice cubes. Bring a large saucepan of salted water to a boil, add the shrimp and blanch until just cooked through, 3 to 5 minutes. Drain and transfer to the bowl with ice water to stop the cooking. Let the shrimp sit in the ice bath for 2 minutes, then drain and pat dry the shrimp, slice horizontally in half and transfer to a medium bowl. Add the mangoes, lime juice, fish sauce and sambal, season with pepper and stir to combine.
- Fill a dish with hot tap water. Add a wrapper for 2 seconds only and transfer the wrapper to a lint-free towel to drain, top with a second towel and blot dry. Flip over the stack of towels and peel off the top towel. Top the wrapper with 2 to 3 Thai basil leaves and the shrimp and mango filling. Fold up the bottom and force the filling downwards to form a log. Then fold in both sides then continue rolling. Store under a damp towel to keep moist. Repeat with remaining rolls. Halve each roll on the diagonal and serve immediately.
- Make the lime dipping sauce: Mix all the ingredients in a bowl and serve with the rolls.
MANGO SHRIMP SUMMER ROLLS
Steps:
- Make sauce:
- Stir together all sauce ingredients in a small bowl until sugar is dissolved.
- Make rolls:
- Add shrimp to a 4- to 5-quart pot of boiling salted water then reduce heat and poach shrimp at a bare simmer, uncovered, until just cooked through, about 3 minutes. Transfer shrimp with a slotted spoon to a bowl of ice and cold water to stop cooking, then return shrimp cooking water to a boil. Chill shrimp in ice water 2 minutes, then drain and pat dry. Cut each shrimp in half lengthwise, deveining if necessary.
- Add noodles to boiling water and cook until just tender, about 3 minutes. Drain in a colander, then rinse under cold running water and drain well. Stir together vinegar, sugar, and salt in a large bowl until sugar is dissolved, then add noodles and toss to coat.
- Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.
- Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Spread 1/4 cup noodles on top of shrimp and arrange 3 cilantro leaves, 3 mint leaves, 8 cucumber matchsticks, 6 scallion strips, and 10 mango matchsticks horizontally on top of noodles. Fold bottom of rice paper over filling and begin rolling up tightly, stopping at halfway point. Arrange 3 more mint leaves and 3 more cilantro leaves along crease, then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make 7 more rolls in same manner and serve, whole or halved diagonally, with dipping sauce.
- *Available at Asian markets and ethnicgrocer.com (866-438-4642).
VIETNAMESE GRILLED SHRIMP SUMMER ROLLS RECIPE
Steps:
- To make the pickles: Whisk together vinegar and sugar in a small bowl. Place cucumber, carrot, daikon in a jar or container. Pour in enough vinegar and sugar mixture to fully submerge vegetables. Cover and let stand for at least one hour, or transfer to refrigerator for up to a week.
- To make the marinade: Whisk together fish sauce, water, sugar, garlic, and black pepper in a small bowl. Place shrimp in a resealable plastic bag and pour in marinade. Seal bag and place in refrigerator while preparing vermicelli and grill.
- Bring a medium pot of water to a boil. Add in vermicelli and cook for 3 minutes. Drain in colander and run under cold water. Set aside.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Skewer shrimp and place on grill. Grill skewered shrimp over direct heat until shrimp are opaque and cooked through, about 2 minutes per side. Transfer shrimp to platter and remove from skewers.
- Fill a large, shallow bowl with hot water. Place 1 spring roll wrapper in water and let soak until soft and pliable, about 15 seconds. Transfer wrapper to a work surface. Place 3 shrimp in center of wrapper and top with lettuce, vermicelli, pickles, a few mint leaves, and a few sprigs of cilantro. Fold bottom of wrapper over filling, fold over sides around filling, then roll wrapper shut. Repeat with remaining 7 wrappers. Serve immediately.
Nutrition Facts : Calories 139 kcal, Carbohydrate 30 g, Cholesterol 1 mg, Fiber 3 g, Protein 3 g, SaturatedFat 0 g, Sodium 385 mg, Sugar 11 g, Fat 1 g, ServingSize serves 8, UnsaturatedFat 0 g
VIETNAMESE SUMMER ROLLS WITH SPICY PEANUT SAUCE
Provided by Corinne Trang
Categories appetizer
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 20
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 SUMMER ROLLS
If you have ever considered making a Vietnamese summer roll, you may have been intimidated by the process. But these delicious rolls are not at all difficult. I learned my summer roll technique from a native of France. I learned three things: Rice paper is very forgiving; don't overstuff; and the more you make, the easier it gets. The rolls include rice vermicelli, lettuce, shredded carrots, a variety of herbs (the best combination is basil, mint and cilantro), and pork or shrimp or both. I would consider only the herbs truly sacred, but substitutions would work elsewhere: hard-cooked egg or tofu for the pork or shrimp, shredded daikon or anything else crunchy for the carrots, chopped greens for the lettuce, any pasta for the noodles.
Provided by Mark Bittman
Categories appetizer, side dish
Time 30m
Yield 16 rolls
Number Of Ingredients 14
Steps:
- Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
- Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
- Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
- Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 4 grams, Carbohydrate 57 grams, Fat 8 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 861 milligrams, Sugar 2 grams
VIETNAMESE FRESH SPRING ROLLS
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
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
More about "vietnamese shrimp mango summer rolls recipes"
VIETNAMESE SUMMER ROLLS WITH SEARED SHRIMP - THE WOKS …
From thewoksoflife.com
5/5 (10)Total Time 1 hrCategory Appetizers And SnacksCalories 139 per serving
- Start by making the peanut dipping sauce. Combine the peanut butter and hot water until smooth. Then stir in the rest of the sauce ingredients. Set aside.
- Toss the shrimp with salt and pepper to taste. Heat a cast iron skillet over high heat until smoking. Sear the shrimp, tossing once or twice, until they are pink and just cooked through, about 2 minutes. Set aside.
- Whisk together the garlic, sugar, fish sauce, and lime juice in a large bowl. Toss in the bean sprouts, carrot, and scallions, and set aside.
- Boil the rice noodles according to the package instructions. Drain thoroughly and rinse under cold water. Set aside.
SHRIMP & MANGO SUMMER ROLLS & SWEET & SPICY DIPPING …
From myrecipes.com
Servings 4Calories 153 per servingTotal Time 35 mins
- To make dipping sauce: Combine first 5 ingredients (through scallion) in a small bowl; refrigerate.
- To make rolls: Fill a large shallow dish with warm water. Wet a clean kitchen towel; wring out and place on a clean work surface. Place 1 rice paper sheet in warm water; soak to soften (about 30 seconds). Remove from water; place on kitchen towel. Working quickly, place 2 basil leaves facedown in center of paper, leaving 3 inches at bottom of paper and about 1 1/2 inches on each side. Place 3 pieces lettuce on top of basil; mound 2 tablespoons noodles on top of lettuce. Top each with mango strips (1/4 ounce) and 4 shrimp halves. Arrange 2 mint leaves, face-side up, on top of shrimp. Pull bottom of wrapper over filling, fold in sides, and roll wrapper into a cylinder. Repeat with remaining ingredients; serve with dipping sauce.
MANGO AND SHRIMP SUMMER ROLLS | PICKLED PLUM
From pickledplum.com
VIETNAMESE SUMMER ROLLS RECIPE | BON APPéTIT
From bonappetit.com
VIETNAMESE SHRIMP SPRING ROLLS RECIPE - THE BLACK …
From theblackpeppercorn.com
FRESH VIETNAMESE-STYLE SUMMER ROLLS WITH SHRIMP
From andrewzimmern.com
SUMMER ROLLS (AUTHENTIC VIETNAMESE RECIPE!) - RASA …
From rasamalaysia.com
SHRIMP SUMMER ROLLS WITH CURRIED COCONUT DIPPING SAUCE - FOOD …
From foodnetwork.com
Author Food Network KitchenSteps 3Difficulty Intermediate
VIETNAMESE SUMMER ROLLS WITH CASHEW BUTTER DIPPING SAUCE
From easyrecipes.co.za
SHRIMP AND MANGO SUMMER ROLLS: TRY JOY BAUER’S RECIPES
From today.com
VIETNAMESE SPRING ROLLS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
VIETNAMESE SUMMER ROLLS WITH MANGO + PEANUT SAUCE
From gingerwithspice.com
VIETNAMESE RICE PAPER ROLLS | RECIPETIN EATS
From recipetineats.com
SHRIMP SUMMER ROLLS WITH PEANUT HOISIN SAUCE - SKINNYTASTE
From skinnytaste.com
VIETNAMESE SUMMER ROLLS WITH CASHEW BUTTER DIPPING SAUCE
From steamykitchen.com
SUMMER ROLLS WITH GARLIC & LEMONGRASS-POACHED SHRIMP - FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love