Ingredients for Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce
- 2 ounces cellophane noodles
- Bean Sprouts
- Carrots
- Beet
- Red Chili Pepper
- Fresh Cilantro
- Salted Peanuts
- 1 tablespoon sesame oil
- Lime, Juice Of
- Salt & Freshly Ground Black Pepper
- ¼ cup sugar
- Rice Paper Sheets
- Medium Shrimp
- 2-3 fresh mint leaves per roll
- ½ cup rice wine vinegar
- ¼ cup fish sauce
- 3 cups hot water
- 2 cloves garlic, minced
- 1 tablespoon sambal oelek
- Daikon Radishes
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How to Make Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce
- Cook 2 ounces cellophane noodles according to package directions. Rinse with cold water and set aside.
- Cook 1 medium beet, peeled and diced, until tender. Let cool, then roughly chop.
- Finely chop ½ cup fresh cilantro and ¼ cup peanuts.
- In a large bowl, combine cooked cellophane noodles, chopped beet, cilantro, and peanuts. Drizzle with 1 tablespoon sesame oil and 1 tablespoon lime juice.
- Season with salt and pepper to taste.
- In a separate shallow bowl, dissolve ½ cup sugar in 3 cups hot water. Stir until sugar is completely dissolved.
- One at a time, dip rice paper wrappers (about 12, 8-inch wrappers) in the hot sugar water for 10 seconds. Place each wrapper on a damp kitchen towel. Keep covered with a damp cloth to prevent drying.
- To assemble the rolls: lay a rice paper wrapper on a flat surface. Place a small amount (about 2 tablespoons) of the noodle and beet mixture across the bottom third of the wrapper.
- Lay 2 cooked shrimp (about 10-12 large shrimp, cooked and peeled) on top of the filling.
- Fold the bottom edge of the wrapper over the filling, then fold in the sides. Tuck and roll tightly to seal.
- Add 2-3 fresh mint leaves on top before finishing the roll.
- Arrange the finished rolls on a platter and cover with a damp cloth to prevent them from drying out.
- To prepare the dipping sauce: combine ½ cup rice wine vinegar, ¼ cup fish sauce, ¼ cup hot water, ¼ cup sugar, 2 tablespoons lime juice, 2 cloves minced garlic, and 1 tablespoon sambal oelek in a blender. Blend until smooth.
- Pour into a serving bowl and stir in ¼ cup grated carrot and ¼ cup grated daikon radish.
- Serve the shrimp rolls immediately with the sweet chili dipping sauce. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
12g
Fat
3g
Carbs
3g
