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Shrimp Summer Rolls
Created by: Howcan Team
Ingredients
- 12 large shrimp, peeled and deveined
- 8 rice paper wrappers
- 1 cup vermicelli noodles, cooked and cooled
- 1 cup shredded lettuce
- 1 cup fresh mint leaves
- 1 cup fresh cilantro leaves
- 1/2 cup shredded carrots
- 1/4 cup chopped peanuts
- 1/4 cup hoisin sauce
- 1/4 cup peanut sauce
- 1/4 cup warm water
Instructions
- Bring a pot of water to a boil. Add the shrimp and cook for 2-3 minutes until pink and opaque. Remove from the water and let cool.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for a few seconds to soften. Place the wrapper on a clean, damp kitchen towel.
- In a row across the center of the wrapper, place 3 shrimp, a handful of vermicelli noodles, lettuce, mint, cilantro, and carrots, leaving about 2 inches uncovered on each side.
- Fold the uncovered sides inward, then tightly roll the wrapper, beginning at the end with the shrimp. Repeat with the remaining ingredients.
- In a small bowl, mix the hoisin sauce with warm water to create a dipping sauce.
- In another small bowl, serve the peanut sauce for dipping.
- Sprinkle the chopped peanuts over the rolls and serve with the dipping sauces. Enjoy!
Shrimp Summer Rolls, also known as Vietnamese spring rolls, have a rich history dating back to the early 20th century in Vietnam. These delectable rolls are a staple of Vietnamese cuisine, featuring fresh shrimp, rice vermicelli, herbs, and vegetables wrapped in rice paper. Renowned chefs like Luke Nguyen and Andrea Nguyen have popularized this dish, infusing it with their unique culinary styles. Today, the best Shrimp Summer Rolls can be found in Vietnam, particularly in the bustling streets of Ho Chi Minh City and Hanoi. The key to perfecting this dish lies in the freshness of the ingredients and the delicate balance of flavors. For a twist, some chefs incorporate alternative fillings like tofu or crab, offering a delightful variation.
40 min
4
180 calories
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