(This post is cross-posted from Amy’s food blog. Check it out!)
Welcome to my version of the Vietnamese Shrimp Roll a.k.a the Asian taco in our household. I changed things up a little to suit my tastes and the springtime weather. My version leaves a refreshing, herby taste in the month. Coupled with fresh shrimps, marinated garlic and fresh herbs, this dish is going to blow your mind in its simplicity and magic! It is really the combination of ingredients here built into a simple rice roll that makes for magical food alchemic goodness. The trick to this recipe is to get your hands on freshly cut coriander, mint leaves and Thai basil. Also, to dip your shrimp roll into the sweet and sour sauce that just adds the perfect refreshing aftertaste.
For the shrimps, you do not need to use fresh shrimp, but it does help. Blanche the shrimp by putting the shrimp in boiling water for just about a minute with their shells on. Take out immediately when they turn pink. Be careful not to overcook the shrimp! You do not want your shrimp to toughen up. You can also use already cooked shrimp, although I would vouch for fresh shrimp for the additional flavour.
After your shrimps are cooked, it’s time to slice them in half and devein them. Try not to skip this step as it helps the marinade to penetrate the pasty white shrimp meat better later. You will thank me!
After cooking the shrimp, marinate for 3-4 hours with sauce below.
Assemble rest of items below in bowls, together with rice rolls and dipping sauce! I’ve included instructions for wrapping at the end of the post.
Marinade for approximately 1 bag of shrimps:
- 1 shallot chopped into tiny pieces
- 2-4 cloves of garlic (my policy for garlic is the more the merrier, so adjust to your preferences), crushed and chopped
- 1 small piece ginger, chopped
- 2 bird’s eyed chilli, chopped and deseeded (unless you want to suffer death by Chilli, then feel free to leave the seeds in. Personally, I just deseed the main part and leave some seeds on my cutting board)
- 2 tbs Fish sauce approximately
- 1tbs rice wine vinegar
Assemble in bowls:
- Lettuce shredded
- Mint leaves
- Basil (Thai basil has a slightly different taste that accompanies this dish well)
- Rice vermicelli (soaked in water till limp then cut into roll length pieces).
- Chopped nuts (I use cashews/walnuts, although traditionally peanuts are used)
- Thinly sliced carrots
- Thinly cut cucumbers
Vietnamese dipping sauce (makes 500ml)
- 1/2 cup sugar
- Same amount of hot water as sugar
- 4-6 Chopped garlic
- 2 Chopped bird eyed chilli (green or red)
- 1tbs rice wine vinegar
- 125ml fish sauce
- 60ml Lime juice
- Green onions/ coriander chopped into little bits
Mix warm water with sugar till dissolved, add other ingredients! This lasts about one week. You can freeze the remaining or you can do what I did, half the recipe and eat it three times in a row under the pretense of ‘recipe testing’ (actually not really a pretense. It was that good!).
Preparing Rice Rolls!
Prepare a salad bowl of water next to the assembled ingredients. You are going to soak each rice roll in water for about 30 seconds till it is slightly soft to touch. When it is slightly translucent when put on your plate, it is ready to be wrapped! Don’t worry if it is too soft… it will dry up and become slightly sticky.
How to Wrap a Shrimp Roll
Some wrapping tips:
- It doesn’t matter how many ingredients you have, but it’s essential to leave the ‘chunky’ bits like the rice noodles and beansprouts under or inside the lettuce to make it more compact.
- If you need the ends to stick, wet fingers and fold.
- After rolling sides, roll bottom then roll top as well, like a box.
- I like putting the marinade in with the shrimp. Those scallions are nom!