Vietnamese Shrimp Rolls Recipe

Name: Vietnamese Shrimp Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon sunflower oil; 6 scallions, cut into thin strips; 1 yellow bell pepper, cut into thin strips; fresh ginger, peeled and minced (2-inch piece); 3 kaffir lime leaves, shredded; 12 ounces raw tiger shrimp, peeled; 2 tablespoons sweet chili sauce; 2 tablespoons light soy sauce; 2 limes, juice of; 1 tablespoon sugar; 12-¾ cup bean sprouts; 12 medium rice paper, wrappers; 1 small English cucumber, cut into thin strips; ¼ cup cilantro leaf, for garnish

Servings: persons

1 tablespoon sunflower oil
6 scallions, cut into thin strips
1 yellow bell pepper, cut into thin strips
fresh ginger, peeled and minced (2-inch piece)
3 kaffir lime leaves, shredded
12 ounces raw tiger shrimp, peeled
2 tablespoons sweet chili sauce
2 tablespoons light soy sauce
2 limes, juice of
1 tablespoon sugar
12-¾ cup bean sprouts
12 medium rice paper, wrappers
1 small English cucumber, cut into thin strips
¼ cup cilantro leaf, for garnish

1
Heat wok until hot; add in oil; then add in the scallions, yellow pepper, ginger, and lime leaves; stir-fry for 1 minute.
2
Toss in the shrimp with the sweet chili sauce, soy sauce, lime juice, and sugar; stir-fry for 2 minutes.
3
Add in the beansprouts; toss until wilted; remove from heat.
4
Fill a heatproof bowl with just boiled water; put 2 rice-paper wrappers on top of one another and soak in the water until they are pliable and opaque, about 20 seconds.
5
Carefully remove, using a slotted spatula, drain for a second, and place flat on a plate.
6
Pat dry a few strips of cucumber and arrange down the center of the double-layered wrapper, followed by 2 teaspoons of the shrimp mixture.
7
Fold over one end to make a base, then roll the wrapper around the filling, leaving the top open.
8
Repeat with the remaining wrappers and shrimp mixture.
9
Serve the rolls sprinkled with cilantro leaves.

1040

kcal

Calories

Fat

211

Carbs

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 14 ingredients. The key ingredients include: 1 tablespoon sunflower oil, 6 scallions, cut into thin strips, 1 yellow bell pepper, cut into thin strips, fresh ginger, peeled and minced (2-inch piece), and more.

Yes, Vietnamese Shrimp 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 Rolls

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