Gourmet Vietnamese Shrimp and Vegetable Spring Rolls with Zesty Dipping Sauce
Experience the delightful harmony of flavors and textures with these exquisite Vietnamese shrimp and vegetable spring rolls. Wrapped in delicate rice paper, these rolls boast colorful ingredients like vibrant pink cellophane noodles, crunchy bean sprouts, and fresh herbs, making them not only a feast for the palate but also a visual delight. Perfect as an appetizer for any Asian-themed meal, each roll is paired with a tangy and savory dipping sauce that enhances the fresh ingredients. Enjoy these addictive treats as a refreshing light meal or a finger food at your next gathering.
20
Servings
110
Calories
24
Ingredients
Ingredients
Vietnamese cellophane noodles
3 ounces (cooked according to package directions)
Bean sprouts
2 cups (fresh, rinsed)
Carrots
2 (thinly sliced)
Large beet
1 (thinly sliced)
Fresh red chili pepper
1 (cut into circles)
Fresh cilantro
1/4 cup (chopped)
Salted peanuts
3/4 cup (chopped)
Sesame oil
2 teaspoons
Lime
1 (juice of)
Sea salt
to taste
Freshly ground black pepper
to taste
Sugar
1 teaspoon
Round rice paper sheets
20 (8 inch)
Cooked medium shrimp
20 (tails off, halved lengthwise)
Mint leaves
40
Rice wine vinegar
1/4 cup
Fish sauce
2 tablespoons
Hot water
1/4 cup
Sugar for dipping sauce
2 tablespoons
Lime for sauce
1 (juice of)
Garlic
1 teaspoon (minced)
Sambal oelek (red chili paste)
1 teaspoon
Grated carrots
2 tablespoons
Grated daikon radishes
2 tablespoons
Instructions
1
Begin by cooking the cellophane noodles according to package instructions. Once cooked, drain and set aside.
2
In a mixing bowl, combine the cooked cellophane noodles, bean sprouts, sliced carrots, sliced beet, fresh cilantro, and chopped salted peanuts.
3
Drizzle the mixture with sesame oil and lime juice, seasoning with sea salt and freshly ground black pepper to taste. Toss everything gently until well combined.
4
In a large shallow bowl, dissolve the sugar in 3 cups of hot water. This will be used to soften the rice paper wrappers.
5
Working with one rice paper wrapper at a time, immerse it in the hot water for exactly 10 seconds. Remove and place it on a damp towel. Cover the wrapper with a damp cloth to prevent it from drying out as you prepare the rolls.
6
To construct the spring rolls, lay the softened rice paper on a flat surface. Place a small amount of the noodle and vegetable mixture across the bottom third of the paper, being mindful not to overstuff to avoid tearing.
7
Carefully fold the bottom of the wrapper over the filling, then fold the left and right sides inward before tucking and rolling the wrapper over once.
8
Position two pieces of shrimp on top of the roll, then tuck and roll it again to secure the shrimp inside.
9
Finally, place two mint leaves on top, tuck, and complete the roll by sealing it tightly. The colorful shrimp and mint should be visible through the translucent rice paper.
10
Arrange the finished spring rolls on a platter, covering them with a damp cloth to keep them moist.
11
To prepare the dipping sauce, combine rice wine vinegar, fish sauce, hot water, sugar, lime juice, minced garlic, and sambal oelek in a blender. Blend until smooth and well combined.
12
Pour the sauce into a serving bowl and stir in the grated carrots and grated daikon radishes for added texture and flavor.
13
Serve the freshly made shrimp rolls with the zesty dipping sauce on the side for an irresistible culinary experience.
Nutrition Information
4g
Fat
17.5g
Carbs
6g
Protein
1.5g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Gourmet Vietnamese Shrimp and Vegetable Spring Rolls?
They are fresh, non-fried appetizers made with shrimp, cellophane noodles, and vibrant vegetables wrapped in translucent rice paper.
How many servings does this recipe yield?
This recipe yields 20 individual spring rolls.
What is the calorie count per serving?
Each spring roll contains approximately 110 calories.
What type of noodles are used in the filling?
The recipe calls for 3 ounces of Vietnamese cellophane noodles, cooked according to package directions.
How do you soften the rice paper wrappers?
Immerse each round rice paper sheet in hot water mixed with a teaspoon of sugar for exactly 10 seconds.
Why is sugar added to the soaking water for the rice paper?
Dissolving sugar in the hot soaking water helps to soften the rice paper and adds a subtle flavor to the wrapper.
What vegetables are included in the spring roll mixture?
The filling includes bean sprouts, thinly sliced carrots, and a thinly sliced large beet.
How is the shrimp prepared for the rolls?
Use cooked medium shrimp with the tails removed, halved lengthwise so they lay flat inside the roll.
What herbs are used to flavor the rolls?
Fresh cilantro is chopped into the filling, and two fresh mint leaves are placed in each roll during assembly.
What provide the crunch in this recipe?
The crunch comes from fresh bean sprouts, sliced carrots, and 3/4 cup of chopped salted peanuts.
How do you make the zesty dipping sauce?
Blend rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and sambal oelek until smooth.
What is sambal oelek?
Sambal oelek is a red chili paste used to provide heat and depth to the dipping sauce.
What final ingredients are added to the sauce after blending?
After blending the liquid base, stir in grated carrots and grated daikon radishes for added texture.
How do you keep the spring rolls moist after making them?
Arrange the finished rolls on a platter and cover them with a damp cloth to prevent the rice paper from drying out.
What is the proper way to fold the spring roll?
Fold the bottom over the filling, fold the left and right sides inward, tuck and roll once, then add shrimp and mint before final sealing.
How much protein is in each spring roll?
Each serving provides 6 grams of protein.
How much fat does each roll contain?
Each roll contains 4 grams of fat.
What is the carbohydrate content per serving?
There are 17.5 grams of carbohydrates per serving.
What size should the rice paper sheets be?
The recipe recommends using 8-inch round rice paper sheets.
Is there fiber in this recipe?
Yes, each spring roll contains 1.5 grams of dietary fiber.
What provides the savory depth in the sauce?
The savory depth comes from 2 tablespoons of fish sauce and 1 teaspoon of minced garlic.
How should the vegetables be cut for the filling?
The carrots and large beet should be thinly sliced, and the chili pepper should be cut into circles.
What is the role of sesame oil in the recipe?
Two teaspoons of sesame oil are drizzled over the noodle and vegetable mixture to provide a nutty aroma and flavor.
Can I see the shrimp through the wrapper?
Yes, by positioning the shrimp and mint leaves correctly before the final roll, they remain visible through the translucent rice paper.
What is the total number of ingredients needed?
The recipe requires 24 different ingredients, including the components for the dipping sauce.
How much lime juice is required for the whole recipe?
You will need the juice of two limes: one for the filling mixture and one for the dipping sauce.
How do you prevent the rice paper from tearing during assembly?
Be careful not to overstuff the rolls with the noodle mixture and handle the softened paper gently on a flat surface.
What makes the dipping sauce 'zesty'?
The combination of rice wine vinegar, lime juice, garlic, and sambal oelek provides a sharp, tangy, and spicy profile.
Are these rolls served warm or cold?
These are fresh spring rolls served at room temperature or slightly chilled, making them a refreshing light meal.
Can I use these as a finger food for parties?
Yes, they are described as perfect finger food for gatherings or as an appetizer for Asian-themed meals.