Fresh Summer Shrimp Rolls with Zesty Vietnamese Dipping Sauce
Dive into a burst of flavors with these Fresh Summer Shrimp Rolls, a delightful fusion of fresh vegetables and succulent shrimp wrapped in delicate rice paper. Inspired by the vibrant cuisine of Vietnam, this dish is perfect for summer gatherings, picnics, or a light appetizer at any meal. The combination of crisp veggies, aromatic herbs, and sweet mango creates a refreshing experience that will have your guests coming back for more. Accompanied by a zesty Vietnamese dipping sauce, each bite is a perfect harmony of textures and tastes. Ideal for sharing, just be warned: these rolls are so addictive they might disappear in an instant!
N/A
Servings
N/A
Calories
26
Ingredients
Ingredients
Medium shrimp
12 (peeled and deveined (about 6 ounces))
Rice vermicelli
3 ounces (soaked and drained)
Canola oil
1 tablespoon (for sautéing)
Shiitake mushroom caps
8 ounces (cut into 1-inch pieces)
Rice vinegar
1/4 cup (for sauce and cooking)
Soy sauce
2 teaspoons (for flavoring)
Hoisin sauce
1 teaspoon (for flavoring)
Toasted sesame oil
1 teaspoon (for flavoring)
Coarse salt
to taste (for seasoning)
Fresh ground black pepper
to taste (for seasoning)
Round rice paper sheets
16 (for rolling)
Medium carrot
1 (peeled and julienned)
English cucumber
1/2 (peeled, seeded, and julienned)
Fresh mint leaves
1/4 cup (for garnish)
Fresh basil leaf
1/4 cup (preferably Thai for garnish)
Fresh cilantro leaves
1/4 cup (for garnish)
Mango
1 (peeled, seeded, and julienned)
Asparagus
3 ounces (trimmed and blanched (about 10 spears))
Garlic clove
1 (for dipping sauce)
Coarse salt
1/4 teaspoon (for garlic paste)
Sugar
2 tablespoons (for dipping sauce)
Hot water
1/4 cup (for dissolving sugar)
Fish sauce
2 tablespoons (for dipping sauce)
Red chili sauce
1/2 teaspoon (such as sambal oelek for dipping sauce)
Scallion
1 (thinly sliced crosswise)
Lime
1 (juiced for dipping sauce)
Instructions
1
1. Bring a large pot of water to a boil. Once boiling, reduce the heat to a simmer and carefully add the shrimp. Cook until the shrimp are pink and fully cooked, about 2 minutes. Remove, slice in half lengthwise, and set aside.
2
2. In a medium bowl, soak the rice vermicelli in hot water for about 10 minutes until softened. Drain and rinse under cold water, then set aside.
3
3. Heat canola oil in a large skillet over high heat. Add the shiitake mushroom caps and sauté until tender and most of their moisture has evaporated. Stir in the rice vinegar, soy sauce, hoisin sauce, and toasted sesame oil. Cook for an additional minute, then season with coarse salt and black pepper. Transfer the mixture to a bowl and allow it to cool to room temperature.
4
4. Prepare a shallow dish with warm water. Take one rice paper wrapper at a time, soaking it in the water for about 30 seconds. Remove it and lay it flat on a clean work surface.
5
5. On the bottom third of the wrapper (leaving a 1/2-inch border), place 3 shrimp halves with the cut side facing up. Layer on 2-3 tablespoons of the cooled mushroom mixture, followed by 1/4 cup of the rice vermicelli, and a sprinkle of carrots, cucumber, mint, basil, cilantro, mango, and asparagus.
6
6. Begin rolling the rice paper away from you, folding the bottom over the fillings, tucking in the sides as you go, until fully rolled. Place the completed roll on a plate and cover it with a damp paper towel to prevent drying. Repeat this process with the remaining ingredients.
7
7. For the dipping sauce, crush the garlic clove with salt into a paste. In a separate bowl, dissolve the sugar in hot water and mix it with the garlic mixture. Stir in rice vinegar, fish sauce, red chili sauce, lime juice, and the sliced scallion. Cover and refrigerate the sauce until ready to serve.
8
8. Serve the summer rolls chilled or at room temperature with the zesty dipping sauce on the side for an irresistible appetizer.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fresh Summer Shrimp Rolls?
They are a delightful fusion of fresh vegetables and succulent shrimp wrapped in delicate rice paper, inspired by vibrant Vietnamese cuisine.
How many shrimp are required for this recipe?
You will need 12 medium shrimp, which is approximately 6 ounces, peeled and deveined.
How do I cook the shrimp for the rolls?
Bring a large pot of water to a boil, reduce to a simmer, and cook the shrimp for about 2 minutes until pink and fully cooked.
How should the cooked shrimp be sliced?
Once cooked and cooled slightly, the shrimp should be sliced in half lengthwise.
How long should I soak the rice vermicelli?
Soak the rice vermicelli in hot water for about 10 minutes until softened, then drain and rinse under cold water.
What kind of mushrooms are used in the filling?
The recipe calls for 8 ounces of shiitake mushroom caps cut into 1-inch pieces.
What ingredients are used to flavor the sautéed mushrooms?
The mushrooms are flavored with rice vinegar, soy sauce, hoisin sauce, toasted sesame oil, coarse salt, and black pepper.
How long do I soak the rice paper wrappers?
Each rice paper wrapper should be soaked in warm water for about 30 seconds until pliable.
How many rice paper sheets does this recipe use?
The recipe is designed for 16 round rice paper sheets.
What is the correct way to layer the ingredients on the rice paper?
Place 3 shrimp halves on the bottom third of the wrapper, then layer mushroom mixture, rice vermicelli, and finally the vegetables and herbs.
Which fresh herbs are included in the rolls?
The rolls include fresh mint leaves, fresh basil (preferably Thai), and fresh cilantro leaves.
Does this recipe include fruit?
Yes, it includes one peeled, seeded, and julienned mango for a sweet contrast.
How should the asparagus be prepared?
The 3 ounces of asparagus should be trimmed and blanched before being added to the rolls.
How do I keep the completed rolls from drying out?
Place the completed rolls on a plate and cover them with a damp paper towel.
What are the components of the Zesty Vietnamese Dipping Sauce?
The sauce consists of garlic, salt, sugar, hot water, rice vinegar, fish sauce, red chili sauce, lime juice, and sliced scallion.
How do I prepare the garlic for the dipping sauce?
Crush the garlic clove with salt to form a paste before mixing with other sauce ingredients.
What type of chili sauce is recommended for the dipping sauce?
The recipe suggests a red chili sauce such as sambal oelek.
Should the dipping sauce be served warm or cold?
The dipping sauce should be covered and refrigerated until you are ready to serve.
How should the vegetables like carrots and cucumbers be cut?
The carrot and cucumber should be julienned; the cucumber should also be peeled and seeded first.
What oil is best for sautéing the mushrooms?
One tablespoon of canola oil is recommended for sautéing the shiitake mushrooms.
At what temperature should the summer rolls be served?
The summer rolls can be served either chilled or at room temperature.
How many ingredients are used in total for this recipe?
There are 26 distinct ingredients listed for the rolls and the dipping sauce combined.
What is the first step in rolling the rice paper?
Begin rolling the paper away from you, folding the bottom over the fillings and tucking in the sides as you go.
What makes this dish suitable for summer?
Its combination of crisp veggies, aromatic herbs, and sweet mango makes it refreshing and light.
Is this recipe considered a main course or an appetizer?
It is primarily described as a light appetizer or a healthy snack, though it can also serve as a light meal.
What is the prep for the scallion in the sauce?
The scallion should be thinly sliced crosswise before being added to the sauce.
How much sugar is in the dipping sauce?
The dipping sauce requires 2 tablespoons of sugar dissolved in hot water.
Can I substitute the shrimp?
While the recipe specifies shrimp, the fresh vegetables and rice paper base could accommodate other proteins.
How much rice vermicelli is used?
The recipe calls for 3 ounces of rice vermicelli.
How do I prepare the mango?
The mango should be peeled, seeded, and julienned into thin strips.