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Prep time
30 minutes
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Cook time
5 minutes
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Makes
12 rolls
Author Notes
Also known as fresh rolls or summer rolls, these Vietnamese rolls make for a great appetizer or light lunch. Feel free to substitute the shrimp for the meat of your choice, or make them vegetarian. —Ed
Ingredients
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1
carrot, julienned
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1/4
English cucumber, seeded and julienned
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2 cups
bean sprouts, rinsed well
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1/2 cup
Thai basil leaves, chopped
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1/2 cup
mint leaves, chopped
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1/4
head of lettuce, shredded
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2
Thai red chiles, thinly sliced (optional)
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1 teaspoon
salt
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18
raw, shell-on shrimp
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3 ounces
rice vermicelli
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12
rice paper sheets
Directions
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Prep the vegetables and herbs as per instructions above.
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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.
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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.
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Peel the shrimp, slice in half lengthwise (to make them thinner) and set aside.
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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.
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Serve with Nước chấm or Nước léo as a dipping sauce.
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