Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce

Name: Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 36
Cuisine: Vietnamese, Asian
Ingredients: 237 milliliters matchstick-size strips peeled carrot or jicama; 237 milliliters matchstick-size strips seeded English hothouse cucumber; 237 milliliters mung bean sprouts or daikon (Japanese white radish) sprouts; 3 Tbsps fermented fish sauce (nam pla); 237 milliliters fresh basil leaves; 1 Tbsp chopped fresh cilantro; 237 milliliters fresh cilantro leaves; 237 milliliters fresh mint leaves; 170 grams fresh shiitake mushrooms, stemmed, caps thinly sliced; 2 garlic cloves; 237 milliliters finely shredded iceberg lettuce or green cabbage; 1 teaspoon minced jalapeño chili with seeds; 118 milliliters fresh lime juice; 2 Tbsps olive oil; 113 grams dried thin Chinese rice sticks (maifun); 12 sheets 12 8- to- 9-inch round rice-paper; 227 grams cooked peeled deveined medium shrimp, cut lengthwise in half; 59 milliliters sugar; 1 Tbsp unseasoned rice vinegar

The recipe Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce could satisfy your Vietnamese craving in roughly 45 minutes. This gluten free, dairy free, and pescatarian recipe serves 36. One serving contains 48 calories, 2g of protein, and 1g of fat. It will be a hit at your The Super Bowl event. It works well as a hor d'oeuvre. If you have fermented fish sauce, garlic cloves, unseasoned rice vinegar, and a few other ingredients on hand, you can make it.

Instructions

Whisk all ingredients in medium bowl until sugar dissolves.

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Sugar

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Whisk

Bowl

Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)

Heat oil in medium skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add mushrooms and saut until soft, about 5 minutes. Cool.

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Mushrooms

Place rice sticks in large bowl; add enough hot water to cover.

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Water

Rice

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Bowl

Let stand until softened, about 30 minutes.

Drain.

Cut into 6-inch lengths; set aside. Fill same bowl with warm water.

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Water

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Bowl

Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots).

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Rice

Remove from water; drain on kitchen towel. Repeat with 5 more rice-paper sheets, arranging in single layer.

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Water

Rice

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Kitchen Towels

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. Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder.

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Mushrooms

Cilantro

Cucumber

Lettuce

Sprouts

Carrot

Shrimp

Basil

Mint

Rice

Roll

Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.)

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Roll

Rice

Wrap

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Plastic Wrap

Paper Towels

Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.

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Sauce

Roll

*Available at Asian markets.

Equipment

Ingredients

Servings:

237milliliters

matchstick-size strips peeled carrot or jicama 237milliliters

matchstick-size strips seeded English hothouse cucumber 237milliliters

mung bean sprouts or daikon (Japanese white radish) sprouts 3Tbsps

fermented fish sauce (nam pla)237milliliters

fresh basil leaves 1Tbsp

chopped fresh cilantro 237milliliters

fresh cilantro leaves 237milliliters

fresh mint leaves 170grams

fresh shiitake mushrooms, stemmed, caps thinly sliced 2

garlic cloves 237milliliters

finely shredded iceberg lettuce or green cabbage 1teaspoon

minced jalapeño chili with seeds 118milliliters

fresh lime juice 2Tbsps

olive oil 113grams

dried thin Chinese rice sticks (maifun)12sheets

12 8- to- 9-inch round rice-paper 227grams

cooked peeled deveined medium shrimp, cut lengthwise in half 59milliliters

sugar 1Tbsp

unseasoned rice vinegar

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.