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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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