vietnamese summer rolls

Name: Vietnamese Summer Rolls
Prep time: 20 min
Yield: 6
Cuisine: Vietnamese
Ingredients: ## DIPPING SAUCE; 2 medium bird's eye chilies; 2 teaspoon(s) fresh chopped ginger; 2 tablespoon(s) rice vinegar; 2 teaspoon(s) sesame oil; 2 tablespoon(s) sweet chili sauce; 2 tablespoon(s) hoisin sauce; 2 teaspoon(s) freshly squeezed lime juice; ## POACHING; 1 large lemon, quartered; 1 teaspoon(s) whole mixed peppercorns; 2 large cloves garlic, whole; 1/2 pound(s) large shrimp or prawns (about 18), deveined and washed; ## ROLLS; 2 large leaves romaine lettuce, spine removed; 1/2 cup(s) carrots, julienne cut; 1/2 cup(s) orange peppers, julienne cut; 1/2 cup(s) red peppers, julienne cut; 1/2 cup(s) english cucumber, julienne cut; 1/2 cup(s) red cabbage, julienne cut; 1/3 cup(s) fresh chopped cilantro; 1 bunch(es) chives, halved; 2 large fresh basil leaves, torn; 4-5 large mint leaves, torn

10 Pinches 1 Photo

Francine Lizotte

Surrey South, BC

Updated on Jul 29, 2019

This delicious healthy, light finger food is the perfect appetizer or main course to enjoy this summer!

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Rolls stuffed with shrimp and vegetables on a white plate with dipping sauce in the middle.

prep time 20 Min

cook time

method Stove Top

yield 6 rolls

Ingredients

DIPPING SAUCE
2 medium bird's eye chilies
2 teaspoons fresh chopped ginger
2 tablespoons rice vinegar
2 teaspoons sesame oil
2 tablespoons sweet chili sauce
2 tablespoons hoisin sauce
2 teaspoons freshly squeezed lime juice
POACHING
1 large lemon, quartered
1 teaspoon whole mixed peppercorns
2 large cloves garlic, whole
1/2 pound large shrimp or prawns (about 18), deveined and washed
ROLLS
2 large leaves romaine lettuce, spine removed
1/2 cup carrots, julienne cut
1/2 cup orange peppers, julienne cut
1/2 cup red peppers, julienne cut
1/2 cup english cucumber, julienne cut
1/2 cup red cabbage, julienne cut
1/3 cup fresh chopped cilantro
1 bunch chives, halved
2 large fresh basil leaves, torn
4-5 large mint leaves, torn

How To Make vietnamese summer rolls

Step 1

To make dipping sauce; wearing gloves, prep bird’s eye chilies. Transfer to a bowl and add to this ginger, rice vinegar, sesame oil, sweet chili sauce, hoisin sauce and fresh squeezed lime juice. Whisk until well blended and set aside.

Step 2

In a medium pot over high heat, boil water. Add shrimp and poach them for 1 minute or so. Transfer to an ice bath using a spider strainer; let them in for 2-3 minutes. Scoop about 1/3 cup of liquid from poaching shrimp in a shallow plate to dip the rice paper.
Step 3

Get all the ingredients ready before assembling the rolls. One at a time, dip rice paper with the rough texture side up – don’t leave it too long otherwise the paper will tear. Lightly wet the work surface (it sticks less) and transfer the rice paper over. Place 3 shrimp about a 1/3 of the way to make it easier to roll later and then stack nicely the rest of the ingredients (a little bit of each).
Step 4

When done filling, fold one side over, trying to keep the ingredients tight together and then fold the sides in and finish rolling (same technique as rolling dolmades or burritos).Serve immediately otherwise place loosely a cling film and leave them at room temperature for not more than 2 hours. Makes 6 rolls
Step 5

To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=5krIUwRhsus
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