Description

A refreshing and delicious recipe for fresh shrimp rolls filled with tender shrimp, crisp vegetables, and delicate vermicelli noodles, served with a homemade Nuoc Cham dipping sauce.

Ingredients

Scale

1 pound Medium-sized shrimp, peeled, deveined, and cooked
12 sheets Rice paper wrappers (8.5-inch diameter)
4 ounces Vermicelli rice noodles
1 head Butter lettuce, washed and leaves separated
1 English cucumber, thinly julienned
2 Medium carrots, thinly julienned
1/2 cup Fresh mint leaves
1/2 cup Fresh cilantro leaves
1/2 cup Fresh Thai basil leaves (optional)
1/4 cup Fresh lime juice (from about 2 limes)
2 tablespoons Granulated sugar
2 tablespoons Water
3 tablespoons Fish sauce
1 clove Garlic, minced
1–2 small Red chilies, thinly sliced (adjust to preference)

Cook Mode Prevent your screen from going dark

Instructions

Cook shrimp until pink and opaque, then slice in half lengthwise. Set aside
Boil water and cook vermicelli noodles according to package directions, drain, and rinse with cold water
Prepare julienned vegetables and wash herbs, then arrange all ingredients on a platter
In a bowl, combine lime juice, sugar, water, fish sauce, minced garlic, and chilies to make Nuoc Cham sauce
Fill a shallow dish with warm water. Submerge rice paper wrapper for 15-20 seconds until pliable
Lay the wrapper flat and add lettuce, noodles, cucumber, carrots, herbs, and shrimp on the bottom edge
Fold the bottom of the wrapper over the filling, fold in the sides, and roll tightly. Repeat with remaining ingredients
Serve shrimp rolls immediately with the Nuoc Cham dipping sauce

Notes

Prep all ingredients ahead for an efficient assembly process.

Store leftover rolls covered with damp paper towel and plastic wrap in the refrigerator for up to 2-3 hours.

Prep Time: 20 mins
Cook Time: 10 mins
Category: Dinner
Method: Rolling
Cuisine: Vietnamese

Nutrition

Serving Size: 2 shrimp rolls
Calories: 180 kcal
Sugar: 7 g
Sodium: 550 mg
Fat: 2 g
Saturated Fat: 0.5 g
Unsaturated Fat: 1 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g
Protein: 15 g
Cholesterol: 100 mg