Posts tagged ‘shrimp’

February 22, 2011

Vietnamese Shrimp Spring Rolls

My mom has a fabulous friend named Thuy. Thuy makes really, really good spring rolls. Thuy is also a hairdresser. And she does nails.

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This weekend I went home to spend time with the fam and Thuy taught me how to make Vietnamese Spring Rolls, painted my nails and put highlights in my hair! Thanks Thuy.

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Now my friends. I will teach YOU how to make the best Vietnamese Spring Rolls you will ever lay your mouth on. It just might be impossible for you to order these at restaurants ever again after you make your own.

Mint, basil, cilantro, spicy chives, cucumber, carrot, lettuce, bean sprouts, and shrimp. All these ingredients are so fresh and crispy, it just might make the most perfect lunch ever.

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And the dipping sauce. Oooo that sauce. It was so zesty and flavorful. The perfect pairing for the fresh veggies and shrimp that are all rolled up in rice paper.

I was scared to try it after Thuy told me where fish sauce comes from. Don’t Google it – you will regret it. Don’t smell it either. Just know that it tastes good and use it.

Boil your shrimp and toss them in ice water to stop the cooking and create the crunch factor.

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Slice the shrimp in half.

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We also split the lettuce down the middle so that it laid flat inside the roll.

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Rice noodles are also traditionally added to these rolls. I opted out this time because the noodles are filling and frankly, I needed to to save room so I could eat more of spring rolls.

Shrimp Spring Rolls

makes approximately 12 rolls

Ingredients

24 shrimp, split length-wise

1/2 cucumber, julienned

1 carrot, julienned or grated

2 cups bean sprouts

1 bunch mint

1 bunch cilantro

1 bunch basil

1 bunch spicy chives

6-8 leaves lettuce, split down the middle – romaine or red leaf

10-12 sheets rice paper

Directions

Boil a pot of water. Add the shrimp and boil for 2-3 minutes, until pink. Pour into an ice bath. Remove the tail and halve the shrimp.

Wet your rice paper. Layer on the veggies. Typically, lettuce is first then the herbs – stems and all. Then add the cucumber and carrot. Top it off with your halved shrimp pieces and roll it up.

Dipping Sauce

6 servings

Ingredients

2-3 cloves of garlic

1 small jalapeno

1/4 cup lime juice

2-3 tablespoons sugar

1/4 + tablespoon cup fish sauce

Directions

Mash garlic and jalapeño together with mortar and pestle. Add sugar. Pour in fish sauce and mix.

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From the Little Yellow Kitchen,

Lauren

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