Best Vietnamese Shrimp Rolls With Cashew Dipping Sauce Recipes

VIETNAMESE SHRIMP MANGO SUMMER ROLLS RECIPE

Steps:

• In a medium sized bowl, whisk together the fish sauce, lemongrass, pepper and sugar. Add the shrimp and stir to coat. Marinate shrimp for 10 minutes. In meantime, boil a pot of water. Add vermicelli and cook for 4 minutes. Drain immediately, rinse with cold water, and drain again. Try to remove as much water as possible. Set aside.
• Grill the shrimp in a large skillet with 1 tbl cooking oil on high heat until cooked through, about 2 minutes. You could also skewer the shrimp and grill on your outdoor grill. When shrimp is cool enough to handle, bisect each shrimp down the middle of its back so that you have two identical halves of shrimp. This makes the shrimp thin enough to wrap evenly.
• Grab a pie plate or rectangular baking dish and fill it with about 1" of warm temperature water. Dip one rice paper round in the dish for a quick 2-seconds. Lift round and let the water drip off. Place on clean, dry work surface. Blot the top of the round with a paper towel. You'll work one roll at a time.
• Now it's time to roll. The wrapper will still be a little stiff. By the time you finish piling on the ingredients, it will have softened enough to roll. Lay 4 halves of the shrimp in a line near the bottom 1/3 of the round. Top with some lettuce, vermicelli noodles, carrots, bell pepper, mango, and finishing with 2 mint leaves. Try to keep the ingredients compact and piled on top of the shrimp. Starting with the side closest to you, roll up the roll tight, stopping halfway to gently tug back on the roll to tighten. The wrapper is self-sealing. You can use a sharp knife to cut off the two ends to make it look neater.
• Transfer to platter and cover with plastic wrap to prevent drying. Wipe counter or plate dry and repeat with remaining.
• Some rice rounds are made thicker than others. If you find your wrapper is a little too stiff by the time you need to wrap, either blot less water off the rice round next time, let it sit for a few seconds before adding ingredients or dip in just slightly warmer water (but not hot!) Just remember to let the water drip off and wipe your working surface dry each time - a dry surface allows the rice paper to stick to the surface and create a little tension so that you can wrap.
• Also, I've found it's best to work one roll at a time - since it only takes a few seconds for the rice round to soften, you really aren't saving a lot of time by dipping all your rice rounds at once. In fact, if 2 rounds touch each other - they will stick and you'll have a heck of a time getting them apart without tearing or wrinkling. If you must dip all at once, separate each wet round with a damp paper towel.

SHRIMP AND CHICKEN VIETNAMESE SUMMER ROLLS

Steps:

• Bring water to a boil in each of the 3 large pots. Salt the water as it reaches a boil. In another pot of boiling, salted water, add the chicken. Reduce the heat and simmer until cooked through, about 6 to 8 minutes. Chill fully in an ice bath and drain. Slice into thin strips and place in a bowl. Refrigerate until ready to use.
• Leaving the shrimp in their shells, drop them into 1 pot of boiling, salted water and cook for about 4 minutes. Remove with a slotted spoon to an ice bath until fully chilled. Peel each shrimp, discarding the shells, and slice in half down the length of the shrimp so that you have 2 flat, identical crescent-shaped pieces. Place in a bowl and refrigerate until ready to use.
• Drop the bean thread noodles into the third pot of boiling salted water and cook until done, about 2 to 3 minutes. Drain and cool under cold, running water. When cooled, sprinkle with a little sesame oil, to taste. Toss the noodles until they are all lightly coated with the sesame oil. Place in a bowl and refrigerate until ready to use. When ready to assemble the rolls, line up all of the components?the chicken, shrimp, noodles, lettuce, cucumbers, carrots, mint, and basil, in their own containers?on the work surface or table.
• Fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers. Lay a clean towel on the workspace in front of you. Carefully dip the round wrapper into the water, just to get it wet all over, trying not to crack it. It will still be slightly hard. Remove it from the water and lay it onto the clean towel, where it will continue to soften.
• Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap. Start with a few strips of chicken, then 2 to 3 pieces of shrimp, then some noodles, then some lettuce, then some slices of cucumber, followed by some shreds of carrot, and then a pinch each of mint and basil. Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make an egg roll shape. Set aside and continue with the rest of the ingredients until all of the rice wrappers are used.
• Serve with soy sauce for dipping.

VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE

Steps:

• Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
• Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
• Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
• To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.

VIETNAMESE SHRIMP ROLLS WITH CASHEW DIPPING SAUCE

Steps:

• Prepare all ingredients before assembling rolls.
• If using, combine the mayonnaise, Thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed.
• Cook the rice vermicelli according to the packet directions until al dente, rinse in cold water, drain well, and chop into 2” to 3” lengths.
• Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving ¾ cup soaking liquid.
• Remove and dispense of stalks, and thinly slice caps.
• Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.
• Season mushrooms with soy sauce and sugar, set aside and let cool.
• Add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside.
• Place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface.
• Fill a shallow casserole dish with warm water.
• Immerse rice wrappers, four at a time, into the water until pliable (about 45 seconds).
• Arrange wrappers on paper towelling to drain, but keep moist by placing a damp paper towel over each wrapper.
• Working one wrapper at a time, thinly spread some of the mayonnaise/red curry mixture (if using) with a knife over the lower 1/3rd of the rice wrapper.
• Top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, alfalfa and lettuce.
• Roll the rice wrapper over once, tightly, from bottom, then fold in the two sides to completely enclose the filling.
• Continue folding the wrapper over until completely rolled.
• Place finished roll seam-side down on a serving plate, and cover with a damp paper towel to prevent spring rolls from becoming dry before serving.
• Slice each roll diagonally in half, to serve.
• Serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water.
• Cashew Dipping Sauce: Toast the cashew nuts on a cookie sheet in a 400-degree F oven until golden, then chop finely.
• Combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring.
• Remove from heat, add remaining ingredients and mix well.
• Add as much or as little dried red pepper flakes, according to your preference.
• Correct consistency with a little extra water if necessary.