Vietnamese Shrimp Spring Rolls
Yields:~ 4-5 rolls Prep Time: 15- 30 mins
Made these with my sister, it was super fun being by her side like it was old times when we would bake cakes and cookies. She misses that so she went and bought the ingredients and we spent time. You can add anything you want, you can be traditional, you can add different proteins or veggies, and just remember this is fun! It takes practice, so try not to beat yourself up if you only get a precious few out of a case of rice paper.
Ingredients:
1 pkg. rice paper
1 bell pepper ( red, yellow, orange)
1 c. shredded carrots
1/4 wedge purple cabbage
1c. radish
1/2 package rice noodles (thin)
1/4 lbs. shrimp (cooked, deveined, deshelled)
8-12 lettuce leaves (Bibb or Romaine)
1 cucumber
1/2 bunch mint
Dipping Sauces:
Rachael's favorite Hoisin Dipping Sauce:
1/4 c. Hoisin Sauce
1/4 t. fish sauce
1/4 t. ponzu
1/2 T. chili oil
1/2 T. ginger (fresh)
Samia's Peanut Sauce & Chili Vinegar Dipping Sauce: (Left Chili, Middle Peanut, Right Hoisin)
1/4 c. Peanut Sauce
1/4 t. sesame oil
Chili:
1 pinch chili flakes
1/2 c. seasoned rice vinegar
Procedure:1. Place two large plates side by side. Cut and clean your veggies and place them on one plate. The cucumbers should be cut into long strips, with or without skin( optional). Cabbage you shred it the long way. 2. Cut your shrimp in half and place it on the same plate as the veggies. Store in the refrigerator till it's time to produce. 3. Mix your ingredients to make dipping sauces, and put them aside. 4. Have a bowl a large bowl for the rice noodles, take half a bundle and add hot water submerging the noodles, placing a kitchen towel on top to save the steam for a few minutes. Strain the noodles and run cold water to cool them down. Place them in a smaller bowl of cold water. Take the same large bowl, add your hot water let it cool down, to be able to work with it. (Take caution) 5. Set up your station, one large bowl of hot water, one large empty plate, one large plate full of veggies and protein, a rice noodles bowl, and another plate with a moist towel. 6. Take one sheet of rice paper, dip it in the hot water, and place it on the empty plate. You will notice the paper will turn translucent immediately, so you will have to work quickly by placing your rice noodles, veggies, and proteins and wrapping them by tucking, over, pulling, folding side, folding side, and letting it ride. But tight! 7. After assembling one, place them on top of a moist towel and cover them with another moist towel, to prevent sticking to each other. 8. Dip in sauce, and enjoy!
Chef's Note: This is defiantly one of the recipes that take practice, I found folks who know how to wrap burritos, sandwiches, etc. have had more of an advantage knowing how to make these perfectly. But keep in mind at one point they too had to learn and I'm sure they have had some problems along the way. Just practice, but have fun!
How to set your station up:
Comments
Post a Comment