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Vietnamese Shrimp and Vegetable Summer Rolls
YUMMLY
Description
Vietnamese summer rolls are a delicious, healthy appetizer that’s also easy to make. You’ll need rice paper wrappers and some rice vermicelli noodles (aka rice sticks), both available at any large Asian market and some mainstream supermarkets. The vermicelli get soaked in hot water to soften, then laid on top of the soaked rice paper wrappers along with fresh vegetables, mint, and shrimp. It’s best to eat summer rolls right after they are rolled, but you can also keep them at room temperature for up to 1 hour. The peanut sauce that goes with these rolls is easy and full of flavor; alternatively, you can use store-bought peanut sauce or sweet chili sauce as a dip. The recipe, which makes 12 rolls, is a Yummly original created by Diana Kuan.
Ingredients
- 4 oz. rice vermicelli noodles (dried, also called rice stick noodles)
- 1/4 cup smooth peanut butter (non-natural type works best)
- 1/4 cup water
- 2 Tbsp. soy sauce
- 4 tsp. sweet chili sauce (plus more to taste)
- 2 tsp. rice vinegar (clear rice vinegar, not dark or red rice vinegar, plus more to taste)
- 1 large carrot
- 1 large cucumber
- 12 oz. rice paper wrappers (round, 8 1/2 to 9 inches wide)
- 36 medium shrimp (cooked, peeled, and deveined, 41-50 per lb., 3/4-1 lb. total, tails removed)
- 1 bunch mint leaves
Directions
- Bring a medium saucepan of water to a boil. Remove from heat, add rice vermicelli noodles, and let soak about 3 minutes, stirring occasionally. (If noodles don’t fit in pan, put them in a heatproof bowl and pour water on top.) Drain noodles, rinse under cold water, and drain again. (Alternatively, soak noodles in warm water for 20-25 minutes.) Use kitchen shears to snip noodles into 3-inch lengths.
- Meanwhile, in a small bowl, whisk together peanut butter, 1/4 cup water, the soy sauce, chili sauce, and vinegar. Taste and add a little more chili sauce and/or vinegar if you like. Set peanut sauce aside.
- Peel and shred carrot. Peel cucumber and cut in half lengthwise. Use a spoon to scrape out seeds. Cut cucumber halves crosswise into 2 1/2- to 3-inch lengths, then cut lengthwise into thin matchsticks. Set carrot and cucumber aside.
NutritionView More
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| Calories360Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol60mg20% |
| Sodium820mg34% |
| Potassium360mg10% |
| Protein17g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate56g19% |
| Dietary Fiber4g16% |
| Sugars3g |
| Vitamin A45% |
| Vitamin C10% |
| Calcium8% |
| Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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