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Shrimp And Vegetable Summer Rolls

Food.and.Wine1's picture
Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce and carrots—which, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene. Picture Credit: John Kernick Recipe By: Melissa Rubel Jacobson Pairing Notes : Off-dry Rieslings go well with these lightly sweet rolls. For more recipes, please visit Foodandwine.com
Ingredients
  Shredded carrots 2 Cup (32 tbs)
  Red onion 1 Small, thinly sliced
  Unseasoned rice vinegar 14 Tablespoon (3/4 Cup Plus 2 Tablespoons)
  Sugar 1⁄2 Cup (8 tbs)
  Garlic 2 Clove (10 gm), smashed
  Asian fish sauce 1 Tablespoon
  8 inch round rice papers 16
  Cilantro sprigs 16
  Boston lettuce head 1 , separated
  Cooked shrimp 1 Pound, halved lengthwise (Large Size)
  Yellow bell peppers 2 , cut into 1/4 inch strips
  Bean thread noodles 3 1⁄2 Ounce, soaked in hot water until pliable and drained well (Vermicelli)
Directions

1. In a bowl, toss the carrots, onion, 1/4 cup plus 2 tablespoons of the vinegar and 2 tablespoons of the sugar. Let stand until the vegetables soften, 30 minutes. Drain.
2. In a glass bowl, mix the remaining vinegar, sugar and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved. Add the fish sauce and set aside for 30 minutes; discard the garlic.
3. Meanwhile, soak 1 rice paper at a time in hot water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with the remaining ingredients. Halve the rolls and serve with the sauce for dipping.

One Serving : 181 cal, 1 gm fat, 0.2 gm sat fat, 31 gm carb, 2.2 gm fiber

Recipe Summary

Cuisine: 
Asian
Interest: 
Summer, Healthy
Servings: 
8

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