Shrimp Summer Rolls

A refreshing salad rolled up in rice paper is one of Vietnam's culinary treasures. Martha Stewart Living, July 2013

Shrimp Summer Rolls

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    pound medium shrimp (about 30), in shells

  • 8

    ounces rice vermicelli (rice-stick noodles)

  • 1

    small head Napa cabbage, halved, cored, and thinly sliced

  • 5

    medium carrots, cut into ⅛-inch-thick, 3-inch-long matchsticks

  • 1

    English cucumber or 4 Persian cucumbers, cut into ½-inch-thick, 5-inch-long wedges

  • 6

    scallions, dark-green tops only (reserve white and pale-green parts for ) Mango Salad

  • 1

    bunch Thai or Italian basil

  • 1

    package spring-roll skins (banh trang) ,

  • for serving Peanut Dipping Sauce

  • Sambal oelek (Indonesian chili paste) or spicy chili sauce, for serving

  • COOK'S NOTE

  • Summer-Roll How-To

  • Summer rolls pique all five senses: sight, scent, taste, sound (crunch), and touch: Put out a platter of shrimp, vegetables, and herbs, and let guests make their own.

  • 1

    . Start Stacking

  • Place 3 pieces of shrimp, cut side up, on prepped spring-roll skin. Place fresh herbs, vegetables, and vermicelli on top of shrimp.

  • 2

    . Get Rolling

  • Using both hands, lift side of skin closest to you and fold it tightly over filling, leaving a crescent moon of skin on far side (think burrito).

  • 3

    . Tuck Tightly

  • Fold in both ends of summer roll. Once there’s skin-to-skin contact, a tight seal will form.

  • 4

    . Wrap It Up

  • Grab body firmly and tightly roll it away from you to seal summer roll. Dip, eat, enjoy. Repeat.

Directions

STEP 1 Bring 1 inch water to a boil in a large, deep straight-sided skillet. Submerge shrimp; immediately remove from heat and cover. Let stand 3 minutes; drain. Let cool and peel. Cut in half lengthwise and devein. Shrimp can be stored in refrigerator up to 1 day. STEP 2 Place vermicelli in a baking dish and cover with 1 inch hot tap water. Let stand until water is tepid, about 30 minutes; drain. Vermicelli can be stored in refrigerator up to 1 day. STEP 3 Submerge cabbage and carrots in 2 separate bowls of ice water 30 minutes; drain. Place alongside cucumber, scallions, basil, shrimp, and noodles on a platter. STEP 4 Pour at least 1 inch warm water into a bowl slightly larger than spring-roll skins. Submerge 1 skin in warm water until pliable but still firm, about 10 seconds. (Replace warm water as necessary.) Transfer to a plate. Serve with dipping sauce and sambal oelek.


Nutrition

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