Thursday, July 24, 2014

Fresh Shrimp Rolls

Last night, the idea of turning on my oven or stove to make dinner was unbearable. It's been far too hot to consider heating up my apartment further.

So when it came time for dinner, I decided the best thing to do was keep it cool, fresh and light.

Enter: Vietnamese style, Fresh Shrimp Rolls.

Took this picture with my phone, tragically blurry

These are so easy to make, a nice light dinner, or just half the recipe and serve them as a side to a vermicelli stir fry. They're also great to pack up for picnics because they're easy to make in advance and store for a day or two. 

Don't be deceived, these are fairly filling, we made 8 and couldn't eat more than two each.

Fresh Shrimp Rolls (serves 4)

  • 8 rice paper wraps
  • cooked shrimp, halved length wise (about 32 shrimp should do it!)
  • 1 cup cooked vermicelli noodles, cooled.
  • 1/2 cup bean sprouts
  • 1 cup shredded lettuce
  • 1/2 cup carrots julienne
  • mint leaves (about 4/wrap)


1) Prep all of your fillings! shred lettuce, julienne carrots, cook your vermicelli, wash your mint leaves! Cut your shrimp in half vertically, for easier rolling.

2) Fill a large bowl with warm water. The bowl needs to be big enough and deep enough that you can easily wet your rice papers. Place your rice paper in the bowl and massage lightly with your hands until its pliable. then lie flat on your prep surface.

3) Fill your rice paper wrap! Place fillings close to the bottom (near you). I started with the mint (about 4 leaves per wrap) then the shrimp, then followed up with a mix of veggies and vermicelli. Try not to over fill your wrap. I find it helps to put the vermicelli on top as it holds the veggies in place better when you're rolling.

4) Roll your wrap by first folding up over your fillings until just on top then folding in the sides. Then wrap upwards until secured. The nice thing about rice wraps is that they are sticky enough that they hold well.

That's it! nice and easy and you have a delicious snack! Serve with a sweet Chile sauce, or soy and sriracha mix. Whatever flavour you love best for dipping! I find its good to cut them in half as well, makes them a bit easier to manage.

Bon Appetit!