Vietnamese Rolls with Shrimp

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November 3, 2015

The rolls are light in texture and packed with freshness of exotic greens.


8 pices

6 shrimp, cooked, sliced thinly lenthwise

1.7 oz rice vermicelli (green bean thread)

2 tablespoons fresh cilantro, chopped

4 tablespoons fresh mint, chopped

1 head butter lettuce, washed and ribs removed 

1 seedless cucumber, thinly sliced  

1 package rice paper (banh trang), (8.5 inch diameter)


1Boil rice vermicelli 3 to 5 minutes, or until soft.

2Fill a large bowl, bigger diameter than the rice wrapper, with warm water. Dip one wrapper into the hot water to soften. For about a minute it gets completely soft and transparent color. Gently take out of the water and lay the wrapper flat. In a row in the middle, place 2 shrimp halves, a handful of vermicelli, cilantro, mint, and lettuce. Fold the sides inward, and then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.

3If you don’t serve them immediately, storage the rolls in the refrigerator individually wrapped in plastic food wrap.

4Before serving sauté 1 cup bean sprouts with sesame oil and thinly slices red chili pepper.

5Serve the rolls topped with the sauté sprouts with sweet chili sauce on the side.


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