Vietnamese Fresh Shrimp Spring Rolls
Vietnamese Fresh Shrimp Spring Rolls
Print Recipe
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Vietnamese Fresh Shrimp Spring Rolls
|
Print Recipe
|
| Servings | Prep Time | Passive Time |
| 6servings | 30minutes | 10minutes |
| Servings | Prep Time |
| 6servings | 30minutes |
| Passive Time |
| 10minutes |
Ingredients
- Spring Roll
- 1 package clear rice paper sheets
- 1/2 lb cooked shrimp peeled, deveined and halved
- 1 bunch fresh cilantro
- 1 bunch fresh spinach
- 1 carrot cut into very thin strips
- 1 cucumber cut into very thin strips
- 2 green onions thinly sliced
- 1 package vermicelli noodles
- 4 tbsp soy sauce
- 4 tbsp Frescolio Honey-Ginger White Balsamic Vinegar
- 1 tsp Frescolio Honey-Ginger White Balsamic Vinegar
- 2 tbsp Frescolio Sesame Oil
- Dipping Sauce
- 5 tbsp hoisin sauce
- chopped peanuts
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
Spring Roll
- In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of balsamic vinegar. Set aside.
- Heat 3 quarts of water to a gentle simmer. Remove the pot from heat and immediately stir in two tablespoons of soy sauce and two tablespoons of balsamic vinegar. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce and 1 teaspoon balsamic vinegar. Set aside.
- Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.
- In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce and 1 tablespoon of balsamic vinegar. Dip a sheet of rice paper into the seasoned water quickly, no longer than a second or two (or it will get too soggy) and lay flat on a work surface. On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful not to overstuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up, but not too tightly or the spring roll will split.
Dipping Sauce
- Combine a few spoonfuls of hoisin sauce with some chopped peanuts to use as a dipping sauce.
Recipe Notes
Serve immediately: these do not keep and will harden up in the fridge, so it is best to make only as many as you plan to serve. Store any extra unassembled fillings in fridge and roll later.
This recipe uses Frescolio's Sesame Oil and Honey-Ginger White Balsamic. You could try it with either of the following balsamic vinegars for a different taste: