EATS: Vietnamese Shrimp Summer Rolls Recipe
I really enjoy making these Vietnamese Shrimp Summer Rolls. Vietnamese rolls are a favorite of my wife’s because it’s a light and satisfying meal that’s really easy to eat on the go. If your kids love fresh vegetables and shrimp this also makes a creative and healthy school lunch to pack. This is a recipe I also return to when creating hors d'oeuvres to accompany cocktails. Easy to handle and again they’re really satisfying to eat without leaving you feeling over full. So here we go! The Vietnamese Shrimp Summer Rolls, recipe and video below. Enjoy!
Vietnamese Shrimp Summer Rolls Ingredients
2 Tablespoons fish sauce
2 cloves of garlic, minced
2 teaspoons sugar
1 Tablespoon water
1 lb medium shrimp peeled, deveined, tails off
8 8-inch rIce spring roll wrappers
1 bunch fresh mint, wash and dry
1/2 bunch fresh cilantro, wash and dry
1 head Bibb or Romaine lettuce (or a combination of the two), wash and dry
Vietnamese Shrimp Summer Rolls Instructions
Combine fish sauce, garlic and water in a medium mixing bowl. Toss shrimp into the marinade. Place in refrigerator for at 15 minutes to marinate. Marinate for 30 minutes to one hour for ideal results.
Cook the shrimp on both sides in a pan on high heat using a high temperature oil such as canola oil or avocado oil.
Remove shrimp from heat and cool.
In a medium mixing bowl combine herbs and lettuce.
Lastly assemble your Vietnamese shrimp summer rolls. Place rice spring roll wrappers in a shallow cool water one at a time. Allow to sit for 30 seconds to one minute until pliable. Lay out flat on a clean surface.
Add a layer of shrimp, a layer of greens, and a layer of pickled vegetables (instructions below)
Tightly roll your wrap.
Place on serving platter and enjoy with a dipping sauce
Vietnamese Shrimp Summer Rolls Quick Pickle Ingredients
3/4 cup white vinegar
1/2 teaspoon kosher salt
1/4 cup sugar
1/2 small daikon, julienned
4 Persian cucumbers, julienned
1 medium carrot, julienned
Quick Pickle Instructions
In a medium sauce pot, combine vinegar, sugar, and salt. Bring to a boil. Stir to dissolve salt and sugar.
Shut off heat
Place all vegetables in a bowl. Pour the liquid over vegetables and cool
