Description
These easy Vietnamese shrimp spring rolls are light and delicious, and can be doctored up with whatever goodies you may have in the fridge!
Ingredients
- 2 Tablespoons Granulated Sugar
- 1 teaspoon Kosher Salt
- ½ cups Boiling Water
- 1 cup Rice Wine Vinegar
- 1 cup Julienned Carrots
- 1 cup Julienned Daikon Radish
- 8 pieces Dried Rice Paper Sheets
- 8 leaves Lettuce
- 2 cups Cooked Vermicelli Noodles
- 1 whole Small Persian Cucumber, Sliced Thinly Lengthwise
- Fresh Mint Leaves
- Fresh Cilantro Leaves
- Fresh Vietnamese Coriander, Optional
- 12 whole Poached Shrimp, Sliced In Half Lengthwise
- 8 stalks Thin Scallions Or Chinese Chives
Preparation
Prepare the đồ chua (pickled vegetables). In a medium-sized bowl, dissolve sugar and salt in the boiling water. Add vinegar and allow liquid to cool to room temperature. Add carrots and daikon and refrigerate for at least 1 hour. This can keep in a sealed container in the fridge for 2–3 weeks and are a must in Vietnamese sandwiches (bánh mì).
Dip one rice paper sheet in warm water and place on a flat surface. The rice paper will slowly become pliable. Lay one piece of lettuce in the middle of the rice sheet and top with vermicelli noodles, cucumber slices, mint leaves, cilantro leaves, Vietnamese coriander and some of the refrigerated đồ chua. Lay 3-4 shrimp slices, cut side up, in one line above the layer of vegetables.
Tightly roll the bottom of the rice paper over the mound. Fold the right side of the roll in and lay one scallion/chive above the roll. Fold the left side in and continue rolling the rice paper up until you’ve created a secured roll. Repeat with the remaining ingredients.
Serve at room temperature with hoisin peanut sauce or other dipping sauce of your choice.
