Vietnamese Shrimp Spring Rolls

Morgan and her mom made these incredible spring rolls the other night for company, and they were a huge hit.  I thought they were every bit as good as any I have had at a restaurant.  Fact is, this is a restaurant recipe, from la Patisserie in Birmingham, Alabama, where a large Vietnamese population has resettled after the floods in New Orleans.  There is a wonderful video that accompanies this recipe, for which I will post the link at the end of this recipe.  Try these.  You will need to find a good Asian market to get the rice wrappers, but if you haven’t found one already, you owe it to yourself to find one.  Now.  The one near us is wonderful, and always smells great.  Very nice people, too.

Shrimp Spring Rolls

Ingredients:

1/4 cup rice wine vinegar
1/4 cup fish sauce
2 tablespoons white sugar

2 tablespoons lime juice
1 clove garlic, minced
1/4 teaspoon red pepper flakes
2 ounces rice vermicelli
24 baby shrimp, peeled and deveined
6 rice wrappers (8.5 inch diameter)
3 leaves lettuce, chopped
4 tablespoons finely chopped fresh mint leaves
4 tablespoons finely chopped cilantro
4 teaspoons finely chopped Thai basil

Preparation:
  1. Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
  2. Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
  3. 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. Or you can buy precooked baby shrimp with the tails on.  Defrost and pinch off the tails.   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.
  4. 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.

Makes 6 spring rolls

Servings:  1 roll, 2 tablespoons dipping sauce

PP3

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About Lancaster Food Style

Lancaster Food Styles highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on August 10, 2012, in Appetizers, Finger Foods, Herbs and Spices, Recommendations, Side Dishes, Weight Watchers and tagged , , , , , , , . Bookmark the permalink. Leave a comment.

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