SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE
Categories Mushroom Shellfish Appetizer Sauté Shrimp Cucumber Winter Jalapeño Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 36 pieces
Number Of Ingredients 21
Steps:
- For dipping sauce:
- Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)
- For rice-paper rolls:
- Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool.
- Place rice sticks in large bowl; add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water; drain on kitchen towel. Repeat with 5 more rice-paper sheets, arranging in single layer.
- 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. 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.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.
- *Available at Asian markets.
VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
- Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
- Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
- To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g
RICE PAPER ROLLS WITH SHRIMP AND FRESH HERBS
A quick and simple way to make Thai-style rice paper rolls at home.
Provided by WYERA
Categories Wraps and Rolls Appetizers
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
- Slice shrimp in half lengthwise.
- Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
- Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
- Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.
Nutrition Facts : Calories 78 calories, Carbohydrate 11.4 g, Cholesterol 34.1 mg, Fat 1.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 129.3 mg, Sugar 4.4 g
SHRIMP SUMMER ROLLS WITH NUOC CHAM
Traditional nuoc cham, a Vietnamese dipping sauce, is much sweeter than the version here, which amps up the lime juice for a tangy twist. If you prefer a sweeter sauce, add an extra tablespoon of sugar.
Provided by Food Network
Categories appetizer
Time 30m
Yield 8 summer rolls
Number Of Ingredients 15
Steps:
- Prepare the rice vermicelli according to the package directions. Drain well and set aside.
- Meanwhile, bring a large pot of water to a boil and prepare an ice bath by filling a large bowl with ice and cold water. Boil the shrimp until bright pink, opaque and just cooked, about 1 1/2 minutes. Drain and transfer to the ice bath. Once cool, slice each shrimp in half lengthwise, pat dry and refrigerate until ready to use.
- Make the nuoc cham by whisking together the lime juice, 1/4 cup water, sugar, fish sauce, garlic and chile in a medium bowl. Set aside.
- To assemble the summer rolls, line a baking sheet with parchment paper. Fill a large skillet with cold water.
- Working one a time, soak a rice paper wrapper in the skillet until just pliable, 5 to 7 seconds. Transfer the wrapper to a clean cutting board. Line up 3 shrimp halves, pink-side down, in the bottom third of the wrapper. Layer with some scallions, carrots, cucumbers, mint, cilantro and basil. Top with a scant 1/4 cup vermicelli and sprinkle with about 1 teaspoon of the peanuts. Fold in the sides of the wrapper, then roll it up like a burrito. Place it on the prepared baking sheet seam-side down. Repeat with the remaining wrappers and filling ingredients, making sure the rolls are not touching on the baking sheet.
- Cover the finished summer rolls with plastic wrap and refrigerate until ready to serve. Store any remaining vermicelli in an airtight container in the refrigerator.
- Serve the summer rolls with the nuoc cham on the side for dipping.
VIETNAMESE SHRIMP ROLLS WITH CASHEW DIPPING SAUCE
Deliciously fresh and healthy, and served with a tangy cashew dipping sauce, or Hoisin sauce if you prefer, these Vietnamese shrimp rolls make a lovely appetiser.
Provided by Daydream
Categories Vegetable
Time 40m
Yield 12 rolls
Number Of Ingredients 29
Steps:
- Prepare all ingredients before assembling rolls.
- If using, combine the mayonnaise, Thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed.
- Cook the rice vermicelli according to the packet directions until al dente, rinse in cold water, drain well, and chop into 2 to 3 lengths.
- Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving ¾ cup soaking liquid.
- Remove and dispense of stalks, and thinly slice caps.
- Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.
- Season mushrooms with soy sauce and sugar, set aside and let cool.
- Add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside.
- Place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface.
- Fill a shallow casserole dish with warm water.
- Immerse rice wrappers, four at a time, into the water until pliable (about 45 seconds).
- Arrange wrappers on paper towelling to drain, but keep moist by placing a damp paper towel over each wrapper.
- Working one wrapper at a time, thinly spread some of the mayonnaise/red curry mixture (if using) with a knife over the lower 1/3rd of the rice wrapper.
- Top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, alfalfa and lettuce.
- Roll the rice wrapper over once, tightly, from bottom, then fold in the two sides to completely enclose the filling.
- Continue folding the wrapper over until completely rolled.
- Place finished roll seam-side down on a serving plate, and cover with a damp paper towel to prevent spring rolls from becoming dry before serving.
- Slice each roll diagonally in half, to serve.
- Serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water.
- Cashew Dipping Sauce: Toast the cashew nuts on a cookie sheet in a 400-degree F oven until golden, then chop finely.
- Combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring.
- Remove from heat, add remaining ingredients and mix well.
- Add as much or as little dried red pepper flakes, according to your preference.
- Correct consistency with a little extra water if necessary.
Nutrition Facts : Calories 116.9, Fat 6.3, SaturatedFat 1.3, Cholesterol 36.8, Sodium 420, Carbohydrate 9.5, Fiber 1.1, Sugar 3.8, Protein 7
VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE
Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!
Provided by LifeIsGood
Categories Vietnamese
Time 1h30m
Yield 20 rolls
Number Of Ingredients 23
Steps:
- Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
- In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
- One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
- To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
- Lay 2 pieces of shrimp on top, then tuck and roll it over again.
- Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
- To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
- Serve the shrimp rolls with the sweet chili dipping sauce.
More about "shrimp rice paper rolls with vietnamese dipping sauce food"
VIETNAMESE RICE PAPER SHRIMP ROLLS - EASY HEALTHY-ISH …
From carmyy.com
Ratings 16Category Main Course, Side DishCuisine VietnameseEstimated Reading Time 4 mins
- Get a large bowl and fill with warm water. Place your rice paper into the water to soak until they're soft.
- Place three shrimps, a leaf of lettuce, and your noodles onto your rice paper and roll them up as pictured above (sides first then roll in from the bottom).
- For the dipping sauce, start with 2 tbsp of water and add in all the peanut sauce ingredients. As you mix, add additional water until the consistency is just a bit thicker than ketchup.
SHRIMP RICE PAPER ROLLS WITH PEANUT DIPPING SAUCE
From thaicaliente.com
5/5 (2)Total Time 20 minsCategory AppetizerCalories 147 per serving
- Combine all the ingredients in a bowl for the peanut sauce. If the peanut butter is refrigerated you'll need to microwave it for 15 seconds or so to get it softened. Add water 1 Tbsp at a time and keep whisking until desired consistency is reached. Set aside.
- Get a large microwavable bowl filled with water. Microwave for a minute to a minute 30 seconds. The water should be hotter than body temperature, but not boiling.
SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE
From bonappetit.com
4/5 (4)Servings 36
2 PACKS SQUARE THREE LADIES RICE PAPER WRAPPERS (22CM)
From amazon.com
Reviews 476
VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE
From epicurious.com
VIETNAMESE SPRING ROLLS WITH PORK & SHRIMP (GỏI CUốN TôM THịT)
From vickypham.com
20 DELICIOUS RICE PAPER ROLL RECIPES (VIETNAMESE & VEGETARIAN STYLE)
From happybodyformula.com
VIETNAMESE GRILLED SHRIMP SUMMER ROLLS RECIPE - SERIOUS EATS
From seriouseats.com
VIETNAMESE SHRIMP SPRING ROLLS WITH SPICY HOISIN PEANUT SAUCE …
From bowlofdelicious.com
VIETNAMESE SUMMER ROLLS WITH SEARED SHRIMP - THE WOKS OF LIFE
From thewoksoflife.com
VIETNAMESE SHRIMP SPRING ROLLS - DEVOUR.ASIA
From devour.asia
VIETNAMESE SPRING ROLLS WITH SHRIMP - ASIAN CAUCASIAN FOOD BLOG
From asiancaucasian.com
RECIPE VIETNAMESE RICE PAPER ROLLS WITH DIPPING SAUCE
From mouthsofmums.com.au
SUMMER ROLLS (AUTHENTIC VIETNAMESE RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
VIETNAMESE RICE PAPER ROLLS WITH CREAMY PEANUT SAUCE
From mediterrasian.com
CRISPY FRIED VIETNAMESE SHRIMP AND CRAP RICE PAPER SPRING ROLLS …
From istockphoto.com
VIETNAMESE SPRING ROLLS & DIPPING SAUCES (WITH VIDEO) | LISA LIN
From healthynibblesandbits.com
VIETNAMESE SHRIMP ROLLS / SUMMER ROLLS WITH PEANUT HOISIN SAUCE
From justasdelish.com
HOW TO MAKE FRIED VIETNAMESE SHRIMP ROLLS - VIETGLOBE.ORG
From vietglobe.org
VIETNAMESE RICE PAPER ROLLS- HOW TO MAKE (REAL SIMPLE STEPS)
From tasteasianfood.com
SHRIMP SPRING ROLLS- SO FRESH AND TASTY - THE RECIPE CRITIC
From therecipecritic.com
VIETNAMESE STEAMED RICE ROLLS (BANH CUON) - VICKY PHAM
From vickypham.com
VIETNAMESE FRESH SHRIMP SPRING ROLLS - FOODIECRUSH
From foodiecrush.com
VIETNAMESE SUMMER SHRIMP VEGETABLE ROLLS - CULINARY GINGER
From culinaryginger.com
SHRIMP SPRING ROLLS RECIPE, PEANUT DIP VIETNAMESE - BEST RECIPE …
From bestrecipebox.com
FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SHRIMP RICE NOODLE ROLLS (SHRIMP CHEUNG FUN OR “HA CHEUNG”)
From thewoksoflife.com
VIETNAMESE RICE PAPER ROLLS - RECIPETIN EATS
From recipetineats.com
10 BEST SHRIMP RICE PAPER ROLL RECIPES - YUMMLY
From yummly.com
SHRIMP SPRING ROLLS WITH PEANUT DIPPING SAUCE - JESSICA …
From jessicagavin.com
VIETNAMESE SPRING ROLLS - DOWNSHIFTOLOGY
From downshiftology.com
CRISPY SHRIMP RICE PAPER ROLLS — THE RICE PAPER LADY
From ricepaperlady.com
SHRIMP RICE PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE
From friendseat.com
- DIYSCENTSACHETS
From diyscentsachets.galeborg.com
VIETNAMESE FRIED SPRING ROLLS WITH DIPPING SAUCE - DAMN, SPICY!
From damnspicy.com
FRESH SPRING ROLLS WITH 2 DIPPING SAUCES - THE CHEEKY CHICKPEA
From thecheekychickpea.com
VIETNAMESE SHRIMP SPRING ROLLS RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
JET TILA'S VIETNAMESE SHRIMP SPRING ROLLS RECIPE
From chefjet.com
3 CLASSIC SPRING ROLL DIPPING SAUCES - DRIVE ME HUNGRY
From drivemehungry.com
VIETNAMESE RICE PAPER ROLLS - THE KIWI COUNTRY GIRL
From thekiwicountrygirl.com
RICE ROLLS SNACK - THERESCIPES.INFO
From therecipes.info
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