Shrimp Summer Rolls
AuthorsefordCategoryDressings & condiments, Salads, seafood, summer recipes, VegetarianDifficultyBeginnerThese Vietnamese inspired rolls are fresh, light and filling. Just the kind of refreshing dish we need in this summer heat!
1. First, Add the vermicelli rice noodles to a pot of boiling water for 3 - 5 minutes. Remove from pot, drain and let cool.
2. Make sure the cooked shrimp is shelled and de-veined. Use your preferred seasonings. I used Old Bay.
3. Now its time to prep the veggies. Shred the cabbage. Cut the carrots, cucumber and spring onion into thin strips that will be easy to roll during assembly.
4. Rinse the herbs and lettuce and pat dry.
5. Set up your ingredients for assembly
1. Take a large bowl or pan and fill it with water.
2. Dip one rice paper into the water until it softens. Remove from water and place on a damp towel ( this keeps them from sticking to the surface).
3. To the edge of the rice paper, place your cilantro (or lettuce), cucumber, carrot, spring onion, vermicelli rice noodle and cabbage. Leave 1 inch from the edge to allow a better roll.
4. To the opposite edge place your shrimp in a row and the mint on top.
5. Take the bottom edge (1 inch space) and roll up toward the opposite end (Like a burrito).
6. Now fold in your sides over the ingredients.
7. Gently roll toward the shrimp and all the way to the end.
(If you need detailed notes check the post NOTES)
Incorporate all the ingredients into a bowl and mix well until combined.
Ingredients
Directions
1. First, Add the vermicelli rice noodles to a pot of boiling water for 3 - 5 minutes. Remove from pot, drain and let cool.
2. Make sure the cooked shrimp is shelled and de-veined. Use your preferred seasonings. I used Old Bay.
3. Now its time to prep the veggies. Shred the cabbage. Cut the carrots, cucumber and spring onion into thin strips that will be easy to roll during assembly.
4. Rinse the herbs and lettuce and pat dry.
5. Set up your ingredients for assembly
1. Take a large bowl or pan and fill it with water.
2. Dip one rice paper into the water until it softens. Remove from water and place on a damp towel ( this keeps them from sticking to the surface).
3. To the edge of the rice paper, place your cilantro (or lettuce), cucumber, carrot, spring onion, vermicelli rice noodle and cabbage. Leave 1 inch from the edge to allow a better roll.
4. To the opposite edge place your shrimp in a row and the mint on top.
5. Take the bottom edge (1 inch space) and roll up toward the opposite end (Like a burrito).
6. Now fold in your sides over the ingredients.
7. Gently roll toward the shrimp and all the way to the end.
(If you need detailed notes check the post NOTES)
Incorporate all the ingredients into a bowl and mix well until combined.
