VIETNAMESE SUMMER SHRIMP VEGETABLE ROLLS
Fresh shrimp, lettuce, carrots, cucumber, rice noodles and herbs are wrapped in rice paper.
Provided by Culinary Ginger
Categories Appetizers
Time 18m
Number Of Ingredients 9
Steps:
- Fill a shallow bowl large enough for the rice paper, with warm water. Set an assembly-line of the ingredients
- Soften a rice paper in the warm water for 5 seconds. Lay the rice paper on a board in front of you.
- To the center of the rice paper add lettuce, carrots, cucumber, noodles, mint, basil and cilantro. Line 3 shrimp in front of the stack furthest away from you.
- Starting at the edge closest to you, roll the rice paper over the noodles. Before you get to the shrimp, tuck in the sides, then continue to roll as tight as you can. Roll back and forth on the board to seal the roll. You should be able to clearly see the shrimp.
Nutrition Facts : Calories 170 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 157 milligrams cholesterol, Fat 2 grams fat, Fiber 3 grams fiber, Protein 19 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 roll, Sodium 725 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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
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