Shrimp Summer Rolls With Nuoc Cham Food

SUMMER ROLLS

Steps:

• Add the water to a pot and bring it to a boil. Add the rice noodles and cook per the package instructions, stirring occasionally. Drain and rise under cold water, set aside.
• Combine all the ingredients for the Hoisin-Peanut Sauce together in a small bowl. Whisk it to mix well. Transfer to a dip bowl and garnish with the peanuts.
• In another small pot, bring some water to boil. Cook the shrimp for about 1 minute, or until the shrimp are completely cooked. Drain, let cool, and slice in half lengthwise. Set aside.
• Divide the vermicelli, shrimp, lettuce and carrot into 6 equal portions.
• To assemble the summer rolls, dip one sheet of the rice paper in a big bowl of water. Shake off the excess water and quickly transfer it to a clean, dry and flat working surface, for example, kitchen countertop or a chopping board.
• Place the rice noodles on the bottom part of the rice paper.
• Add the sliced lettuce and carrots.
• Place 3 shrimp halves on top.
• Fold the bottom side of rice paper over the filling securely, then fold the left and right sides of the rice paper over the filing. Make sure the filling is secured tightly.
• Continue to roll the summer roll over, as pictured below. Repeat the same until everything is used up.
• Cut the Summer Rolls diagonally in the middle into halves, place them on a platter, and serve immediately with the Hoisin-Peanut Sauce.

SHRIMP SUMMER ROLLS WITH NUOC CHAM

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 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.

VIETNAMESE SALAD ROLLS WITH CHICKEN, SHRIMP AND BEEF

Steps:

• Assemble all ingredients and let stand in a bowl that it may be presented in later.
• To Assemble and Serve:
• Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture.
• Have your fillings ready and seasoned.
• Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used.
• Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.
• Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.
• Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll.
• Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.
• Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.

SOBA AND VEGGIE SUMMER ROLLS WITH VEGAN NUOC CHAM

Steps:

• Cook the soba: Bring a medium saucepan of water to a boil. Cook the soba according to the package instructions. Drain and rinse with cold running water until cooled. Drain and set aside until needed.
• Make the nuoc cham: Whisk the soy sauce with the lime juice, water, sambal oelek, sugar, and garlic in a small bowl until combined. Set aside until needed.
• Wrap the summer rolls: Line a baking sheet with parchment paper and fill a large skillet with cold water.
• Working with 1 rice paper wrapper at a time, soak in the skillet until just pliable, 5 to 7 seconds. Transfer the wrapper to a clean cutting board.
• Layer some of each of the spinach, cabbage, bell pepper, and cucumber in the bottom third of the wrapper. Top with a small bundle of the soba. 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, spacing the rolls apart on the baking sheet.
• Serve with the vegan nuoc cham.

SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE

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.

SUMMER ROLLS W / VIETNAMESE DIPPING SAUCE

Steps:

• Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
• In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
• Heat canola oil in a large skillet set over high heat. Add mushrooms, and sauté until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
• Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
• Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.
• Crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.
• Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use. Store sauce in a refrigerator for up to 3 days.

NUOC CHAM (SPRING ROLL SAUCE)

Steps:

• Using a mortar and pestle, mash garlic and cayenne peppers together with the powdered sugar.
• Add fish sauce, water and lime (or lemon) and mix well.
• This recipe can easily be doubled.
• Add finely shredded carrot and thinly sliced cilantro and green onion for garnish.