Fresh Vietnamese Shrimp Spring Rolls
Delight your taste buds with our Fresh Vietnamese Shrimp Spring Rolls that celebrate vibrant and fresh flavors without the need for frying! Each roll is a savory combination of succulent shrimp, crisp veggies, and fragrant herbs, all wrapped snugly in delicate rice paper for a refreshing treat. Perfect for any season, these rolls are not only a great appetizer, lunch, or snack but also a fun dish to prepare with family and friends. Enjoy them dipped in a zesty Asian-style sauce for an extra burst of flavor. The inclusion of fresh mint elevates the dish, making every bite a delightful experience. Keep your kitchen cool while preparing these easy-to-make rolls. Check out our instructional video to master the rolling technique: [How to Roll Spring Rolls](http://www.mysuncoast.com/Global/story.asp?s=7800990)
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Rice vermicelli
6 ounces (cooked according to package instructions)
Shrimp
24 medium (shelled and deveined)
Rice paper sheets
12 (8-inch diameter)
Savoy cabbage or bibb lettuce
1/2 head (julienned or shredded)
Carrot
1 cup (julienned or shredded)
Red bell pepper
1/2 cup (julienned or shredded)
Fresh mint leaves
24 (whole)
Cilantro
1 tablespoon (chopped (optional))
Fish sauce or soy sauce
1/2 teaspoon (for marinating shrimp)
Freshly grated lemongrass or lemon zest
1/2 teaspoon (for flavoring (optional))
Fresh ground black pepper
to taste (optional seasoning)
Sugar
1/4 teaspoon (to balance flavors)
Instructions
1
Start by marinating the shrimp in a small bowl with your choice of fish sauce or soy sauce for about 10 minutes to infuse flavor.
2
Cook the rice vermicelli noodles in boiling water for approximately 4 minutes. Once cooked, drain immediately and rinse under cold water to stop the cooking process. Drain thoroughly to remove excess water and set aside.
3
Remove the shrimp from the marinade, discarding any leftover. In a lightly oiled wok or large skillet over high heat, cook the shrimp for about 2 minutes, or until they turn pink and opaque. Alternatively, you can grill them for a smoky flavor.
4
Allow the cooked shrimp to cool slightly, then slice each shrimp in half lengthwise so you have two identical halves (like two letter C's).
5
Prepare a shallow dish wide enough to fit the rice paper sheets. Fill it with cool or room temperature water. Quickly dip one rice paper sheet into the water and remove immediately, allowing excess water to drip off.
6
Place the damp rice paper on a clean, dry work surface, gently blotting the top with a paper towel to absorb excess moisture.
7
Lay 4 halves of the shrimp in a line near the bottom third of the rice paper sheet. Layer with your chosen cabbage or lettuce, then add a handful of the cooked noodles, some julienned carrots, bell pepper, and optionally, some chopped cilantro. Finish by placing two fresh mint leaves on top.
8
Starting from the edge closest to you, carefully roll the rice paper over the filling. If needed, pause halfway through to gently pull back on the roll to tighten it, making for an easier and tighter finish. The wrapper will adhere to itself, but if it doesn’t seal well, wet your finger and moisten the edge to encourage adhesion.
9
Once you’ve completely rolled it up, trim any excess paper with a sharp knife for a neat appearance.
10
Place the completed roll on a platter, and cover it with a damp paper towel or plastic wrap, topped with a kitchen towel to prevent drying out.
11
Clean your work surface to ensure it’s dry and free from remnants of previous rolls. Repeat the process with new rice paper sheets, always working one at a time to prevent sticking.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Fresh Vietnamese Shrimp Spring Rolls?
They are a fresh, non-fried dish consisting of succulent shrimp, crisp vegetables, and fragrant herbs wrapped in delicate rice paper.
Are these spring rolls fried?
No, these are fresh rolls that highlight vibrant flavors without the need for frying.
How many ingredients are in this recipe?
The recipe features 12 primary ingredients, including seasonings and optional items.
What type of noodles are used for the filling?
The recipe calls for 6 ounces of rice vermicelli noodles.
How long should the rice vermicelli be cooked?
Cook the noodles in boiling water for approximately 4 minutes.
How do I prevent the noodles from overcooking?
Drain them immediately after 4 minutes and rinse under cold water to stop the cooking process.
What is the recommended shrimp size?
The recipe suggests using 24 medium shrimp, shelled and deveined.
How should I marinate the shrimp?
Marinate the shrimp in fish sauce or soy sauce for about 10 minutes to infuse flavor.
How do I cook the shrimp?
Cook the shrimp in a lightly oiled wok or skillet over high heat for about 2 minutes until pink and opaque.
Can I grill the shrimp instead of pan-frying?
Yes, grilling the shrimp is a suggested alternative to add a smoky flavor.
How should the shrimp be sliced for rolling?
Once cooled, slice each shrimp in half lengthwise so you have two identical halves.
What size rice paper sheets are needed?
The recipe requires 12 rice paper sheets that are 8 inches in diameter.
How do I soften the rice paper?
Quickly dip one rice paper sheet into a shallow dish of cool or room temperature water and remove it immediately.
What should I do after dipping the rice paper in water?
Place the damp paper on a clean surface and gently blot the top with a paper towel to absorb excess moisture.
Where do I place the ingredients on the rice paper?
Lay the shrimp and other fillings near the bottom third of the rice paper sheet.
How many shrimp halves go into each roll?
Use 4 halves of shrimp per roll, laid out in a line.
What vegetables are used in the filling?
The filling includes julienned savoy cabbage or bibb lettuce, carrots, and red bell pepper.
Which fresh herbs are included?
Fresh mint leaves are essential, and chopped cilantro is an optional addition.
How many mint leaves should be in each roll?
The instructions recommend placing two fresh mint leaves on top of the other fillings.
What is the best technique for rolling?
Start from the bottom, roll over the filling, and pause halfway to gently pull back to tighten the roll.
What if the rice paper doesn't seal?
Wet your finger and moisten the edge of the rice paper to encourage it to adhere to itself.
How can I make the rolls look more professional?
You can trim any excess rice paper with a sharp knife for a neat appearance after rolling.
How do I keep the rolls from drying out while making the rest?
Cover completed rolls with a damp paper towel or plastic wrap, then top with a kitchen towel.
Should I clean the work surface between rolls?
Yes, ensure the surface is dry and free from remnants to prevent the next rice paper sheet from sticking.
Can I add citrus notes to the recipe?
Yes, 1/2 teaspoon of freshly grated lemongrass or lemon zest can be added for extra flavor.
Is there sugar in the recipe?
1/4 teaspoon of sugar is used to help balance the overall flavors of the ingredients.
What kind of sauce should I serve with these?
They are best enjoyed with a zesty Asian-style dipping sauce.
Is there an instructional video available?
Yes, a video on how to roll spring rolls can be found at http://www.mysuncoast.com/Global/story.asp?s=7800990.
What are the tags associated with this recipe?
Tags include vietnamese, spring rolls, fresh, shrimp, healthy, no-fry, appetizer, lunch, and light meal.
Can these be served as a snack?
Yes, these rolls are perfect as an appetizer, lunch, or a healthy snack.