Vietnamese Shrimp Rolls With Sweet Chili Dipping Sa

Name: Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ounces vietnamese cellophane noodles, cooked according to pkg. directions; 2 cups bean sprouts; 2 carrots, thinly sliced; 1 large beet, thinly sliced; 1 fresh red chili pepper, cut into circles; 1/4 cup fresh cilantro, chopped; 3/4 cup salted peanuts, chopped; 2 teaspoons sesame oil; 1 lime, juice of; sea salt & freshly ground black pepper, to taste; 1 teaspoon sugar; 20 (8 inch) round rice paper sheets; 20 cooked medium shrimp, tails off, halved lengthwise; 40 mint leaves; Sweet Chili Dipping Sauce; 1/4 cup rice wine vinegar; 2 tablespoons fish sauce; 1/4 cup hot water; 2 tablespoons sugar; 1 lime, juice of; 1 teaspoon garlic, minced; 1 teaspoon sambal oelek (red chili paste); 2 tablespoons grated carrots; 2 tablespoons grated daikon radishes

Servings: persons

3 ounces vietnamese cellophane noodles, cooked according to pkg. directions
2 cups bean sprouts
2 carrots, thinly sliced
1 large beet, thinly sliced
1 fresh red chili pepper, cut into circles
1/4 cup fresh cilantro, chopped
3/4 cup salted peanuts, chopped
2 teaspoons sesame oil
1 lime, juice of
sea salt & freshly ground black pepper, to taste
1 teaspoon sugar
20 (8 inch) round rice paper sheets
20 cooked medium shrimp, tails off, halved lengthwise
40 mint leaves
Sweet Chili Dipping Sauce
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juice of
1 teaspoon garlic, minced
1 teaspoon sambal oelek (red chili paste)
2 tablespoons grated carrots
2 tablespoons grated daikon radishes

1
Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
2
In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
3
One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
4
To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
5
Lay 2 pieces of shrimp on top, then tuck and roll it over again.
6
Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
7
To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
8
Serve the shrimp rolls with the sweet chili dipping sauce.

2638

kcal

Calories

Fat

438

Carbs

167

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: 3 ounces vietnamese cellophane noodles, cooked according to pkg. directions, 2 cups bean sprouts, 2 carrots, thinly sliced, 1 large beet, thinly sliced, and more.

Yes, Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce 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.

That's it — enjoy your meal!

Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions