Vietnamese Shrimp Rice Paper Rolls Recipe

Name: Vietnamese Shrimp Rice Paper Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 carrot, julienned; 1/4 English cucumber, seeded and julienned; 2 cups bean sprouts, rinsed well; 1/2 cup Thai basil leaves, chopped; 1/2 cup mint leaves, chopped; 1/4 head of lettuce, shredded; 2 Thai red chiles, thinly sliced (optional); 1 teaspoon salt; 18 raw, shell-on shrimp; 3 ounces rice vermicelli; 12 rice paper sheets

Servings: persons

1 carrot, julienned
1/4 English cucumber, seeded and julienned
2 cups bean sprouts, rinsed well
1/2 cup Thai basil leaves, chopped
1/2 cup mint leaves, chopped
1/4 head of lettuce, shredded
2 Thai red chiles, thinly sliced (optional)
1 teaspoon salt
18 raw, shell-on shrimp
3 ounces rice vermicelli
12 rice paper sheets

1
Prep the vegetables and herbs as per instructions above.
2
Bring a medium pot of water to a boil over medium heat. Add salt. Add shrimp and poach for about 2 minutes or until shrimp turn pink. Remove shrimp from pot and place in cold water to stop cooking. Keep water boiling for next step.
3
Place the vermicelli noodles in a bowl and fill with enough of the shrimp water to cover. Place a plate on top and set aside for 5 minutes or until cooked to your liking. When done, drain and rinse with cold water. Set aside.
4
Peel the shrimp, slice in half lengthwise (to make them thinner) and set aside.
5
Using a saute pan filled with warm water, submerge a sheet of rice paper until it becomes pliable. Transfer to a clean surface, then put 3 slices of shrimp in the bottom third of the paper. Top with vermicelli, and then vegetables and herbs. Fold the bottom end up, tuck in the sides, then roll up tightly.
6
Serve with Nuoc cham or Nuoc leo as a dipping sauce.

1627

kcal

Calories

Fat

259

Carbs

132

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 carrot, julienned, 1/4 English cucumber, seeded and julienned, 2 cups bean sprouts, rinsed well, 1/2 cup Thai basil leaves, chopped, and more.

Yes, Vietnamese Shrimp Rice Paper Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vietnamese Shrimp Rice Paper Rolls

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