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Vietnamese Summer Shrimp Rolls

This is hands down my favorite hand held food. Great for walk around parties with finger foods. No frying, so waistline friendly to boot. I use jumbo U8 wild caught shrimp which are 2 oz per shrimp, hence only one shrimp cut lengthwise. If you use smaller shrimp, you can add more pieces – just be careful not to overstuff the roll, or the wrapper will break. You can substitute any veggies you like, such as English cucumber, or for a more decadent roll, add some thinly sliced avocado. Once you get the rice paper wet enough to work with, work quickly. Make sure you have all of your ingredients ready before starting the wrapping process. Use leftover peanut sauce to top noodles or lettuce wraps.

Course Appetizer
Cuisine Vietnamese
Keyword Anti Inflammatory, Peanut Sauce, Roll, Shrimp, Spicy, Summer, Vermicelli, Vietnamese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4

Ingredients

8 rice paper wrappers

  • 8 lettuce leaves about 1″ x 2″ each
  • 2 c cooked vermicelli noodles
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh Thai basil
  • 1 tsp tamari
  • 1 tsp toasted sesame oil
  • 1 bunch green onion thinly slice white portion, sliver green tops lengthwise
  • 1 medium red bell pepper cut in slivers
  • 8 jumbo shrimp cooked, peeled and deveined, cut in half lengthwise

Chili Peanut Sauce

  • 1 cup natural salted peanut butter
  • 1 inch piece of fresh ginger grated
  • 2 small or 1 large clove of garlic crushed
  • 2 tbsp hoisin sauce
  • 2 tbsp tamari
  • 1/2 tsp hot chili pepper in oil
  • Juice of 1 lime
  • 1/2 cup water
  • 1/4 cup chopped scallions

Instructions

In a bowl, mix vermicelli, mint, basil, tamari, and sesame oil

  1. Dip 1 rice paper wrapper in warm water until just pliable, about 10 seconds
  2. Place on cutting board, smooth out
  3. Place one lettuce leaf on the center bottom of wrapper
  4. Top with 1/4 c vermicelli, and 1/8th red bell pepper and scallion, placing all horizontally
  5. Place 2 shrimp halves on top 1/3 of wrapper with pink side facing down
  6. Working from the bottom, fold wrapper over vermicelli, fold in sides, then continue to roll over shrimp on second rotation, tucking in sides tightly, but carefully so as not to break the delicate wrapper
  7. Repeat with remaining wrappers

Serve with duck sauce or chili peanut sauce

  1. Blend all peanut sauce ingredients with a hand blender until smooth, reserving water and scallions

  2. Slowly add enough water while blending to thin to desired consistency, then adjust seasonings to taste as needed

  3. Stir in chopped scallions and serve

Recipe Notes

These can be made a day ahead. They will hold together better if you give them at least a few minutes to rest before serving.