Vietnamese shrimp spring roll
A refreshing dinner or a nice appetizer this easy to make rolls will turn into a kitchen favorite. Watch out with leftovers, everyone will want to steal them.
- Bring a pan filled with water to boil. Cook rice vermicelli according to packaging instructions. Drain the noodles, rinse with cold water until cool. Rinse under very hot water until they warm. Rinse again under running cold water until cool. This will prevent the noodles to stick together.
- Boil water. Cook the shrimps for 2-3 minutes until bright pink. Remove from pan and put in a bowl with water and ice to cool them down. Pat them dry with a paper towel.
- Cut the shrimps in half lengthwise. Put them all in a wooden cutting board with the U shape facing towards you.
- Put all the ingredients at a close range. Heat water until it's warm. Turn off the heat.
- Dip one rice paper wrapper in the warm water (just a few seconds). It will turn very soft. Spread it on a flat surface.
- Grab a handful noodles and spread them over the bottom one-third of the wrapper. Spread some aioli over the ham and put it on top of the noodles (aioli facing the noodles).
- Fold in the left and right sides of the paper, then lift the bottom edge up (like making a sushi roll). Tightly roll for almost one turn. Put some cilantro and mint leaves. Continue rolling for a quarter of a turn.
- Add 3 half shrimps end to end, with the u shape looking towards u and the pinky park facing the wrapper. Continue to roll and tack both side. Continue the procedure with other wrappers.
You can serve them cut crosswise. Serve the peanut sauce for dipping.
A refreshing dinner or a nice appetizer this easy to make rolls will turn into a kitchen favorite. Watch out with leftovers, everyone will want to steal them.Add to Favourites