These are a staple for us. Granted, they are a bit time consuming and the spring-roll sheets are tricky to work with (Taylor handles them like a master!), but it’s a healthy, refreshing dish perfect as an appetizer or as a stand alone meal. We like to serve them with rice noodles or other asian noodles.
Delicious, refreshing, and satisfying only begin to describe these. They are well worth the effort and will definitely impress! You can easily substitute tofu for the shrimp to make them vegetarian and just as yummy!
Vietnamese-Style Spring Rolls with Shrimp
2 teaspoons olive oil
2 teaspoons minced fresh ginger
16 uncooked medium shrimp, peeled, deveined, halved lengthwise
1/4 cup chopped fresh cilantro
4 cups hot water
8 6-inch-diameter Vietnamese spring-roll sheets (you can find these at Asian food markets)
4 small Bibb lettuce leaves, halved
1/2 cup thin strips green onions
1/2 cup thin strips seeded peeled cucumber
1/2 cup thin strips carrots
4 teaspoons minced fresh mint leaves
Heat oil in medium skillet over medium-high heat. Add ginger; sautÃ© until fragrant, about 10 seconds. Add shrimp and cilantro; sautÃ© until shrimp are just cooked through, about 1 minute. Remove from heat. Season with salt and pepper.
Pour hot water into large bowl. Using tongs, dip 1 spring-roll sheet in water 5 seconds. Remove from water; place on wet towel. Let stand 30 seconds (spring-roll sheet should be soft and pliable; if still stiff, sprinkle with more water).
Place half of lettuce leaf across top third of spring-roll sheet. Arrange 4 shrimp halves on lettuce. Top with 1 tablespoon each of green onions, carrots, and cucumber. Sprinkle 1/2 teaspoon mint over filling. Fold sides of spring-roll sheet over ends of filling. Starting at filled side, roll into cylinder. Place on plate. Repeat with remaining spring-roll sheets, lettuce, shrimp, green onions, cucumber, carrots and mint. Serve with sauce.
Pingback: Love and Olive Oil » Tofu Noodle Toss with Taylor’s Kick-Butt Peanut Sauce
Hi Lindsay and Taylor
This is the first recipe we’re going to try. They used to have something like this at Wholefoods in the sushi section. Kenny and I loved them, but can’t get them there anymore. When we can find the ingredients we’ll try your recipe! But we have to have the peanut dipping sauce recipe, too. You said you’d post it, so waiting for that. Your site is beautiful.
I know, they are pretty sticky. You can try a bit of vegetable or sesame oil to loosen them up. We usually have them with a Thai peanut sauce, which is also great to dip these spring rolls. That or eat them with a knife and fork. :)
Whenever I make rice noodles, they stick together like crazy unless I make a substantial sauce for them. Do you use anything in particular? Typically I only make them if I’m making pad thai or drunken noodles or that kind of thing.
Ahh… when we actually LIVE in a city WITH an international district… hehe. I think we’re lucky to even have an Asian food store in this town.
Ooo we make these whenever we get down to the international district (only place to find mung bean sprouts and fried tofu so I don’t have to grow/fry everything myself). It’s one of our favorite quick foods- we are pretty lazy and usually only add tofu, lettuce, noodles, and carrots if we have them, and then just dip in soy or peanut sauce.
We have also found that the spring rolls sheets we get at the small shops in the international district are much better and don’t have the weird texture that ones that the grocery store (like safeway) tend to carry.
We wanted to try rice noodles inside… but sadly didn’t have any. We served these with japanese noodles of some kind though. Taylor makes a kick-butt peanut sauce for dipping… I should probably post that recipe as well! :)
And I agree… quite addictive!
Hi Lindsay – just what I need, another food blog to read!
I put my rice noodles inside the roll – adds another interesting texture. I also like basil, mint and cilantro all inside. And I make a peanut sauce to go with. These things are addictive!