Garlic shrimp Vietnamese rolls (rice paper rolls)

Vietnamese rolls are the bomb. They are made of rice paper sheets and can be made vegetarian or meaty like these garlic shrimp rolls. These shrimp Vietnamese rolls are filled with garlic shrimp, baby spinach, a bit of honey and are a great snack to have on hand. I always say that rice paper rolls are what you have whiles your dinner is cooking.

What shrimp can I use?

So for this recipe, you’ll be using uncooked shrimp. You can use any of the different types of shrimp-wild shrimp, and Pacific white shrimp. I used to have a hard time differentiating between cooked and uncooked shrimp actually. The uncooked shrimp tends to be greyish in color whereas the cooked shrimp is usually pinkish. I like using uncooked shrimp because it gives you more control over the texture and taste of the shrimp. From my experience, shrimp doesn’t need to be fried/sautéed longer than 5 minutes on the stove. When you overcook the shrimp it gets tough and rubbery-like in texture.

Where can I find rice paper?

Rice paper isn’t that hard to find. You can usually find them in the pasta section of regular grocery stores, or in Asian supermarkets. You’ll need warm water to make the rice paper sheets damp enough to roll them. Place the damp rice paper sheet on a dry kitchen towel to help give you traction since it might feel slippery tp the touch. If the water you’re using becomes cold, replace it with warm water again.

Assembling the shrimp rolls

For the fillings, I place about 2 tablespoons in the lower bottom center of the damp rice paper sheet. Leave space around the edges of the sheet and then tuck in the sides tightly. Roll the sheet like a burrito and slice in half if you like. Serve with soy sauce or sweet and sour sauce. These shrimp Vietnamese rolls doesn’t taste good as leftovers so only male what you need. If you refrigerate dampened rice paper sheets, it will keep getting wetter until it becomes soggy.

Garlic shrimp Vietnamese rolls

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Servings: 4 Prep Time: 15 Minutes Cooking Time: 5 Minutes 5 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups uncooked shrimp, shells removed

1 tablespoon honey

1/2 teaspoon table salt

1 teaspoon cayenne pepper

1/2 teaspoon ground ginger

2-3 tablespoons cooking oil

1 cup shredded carrots and cabbage

1 cup baby spinach

1 cup sliced green onions

4 rice paper sheets

Warm water

 

 

Instructions

1. Season the shrimp with salt, pepper, ginger, honey and lemon juice.
2. Drizzle a bit of oil in a heated saucepan on medium heat.
3. Fry the shrimp until it goes from greyish to pinkish in color. Let it cool.
4. Get a bowl of very warm water. Dip one rice paper sheet at a time for about 5 seconds in warm water, then lay it gently on a dry cloth. Rice paper sheets are very thin so using a dry cloth makes it easy to get a grip on the slippery sheets.
5. Add a small amount of the cooked shrimp, spinach, carrots, cabbage, onions at the bottom center of the damp rice paper sheet.
6. Fold in the sides and roll the sheet like a burrito, tucking it tightly as you roll.
7. Repeat steps 4-6 for the remaining rice paper sheets.
8. Serve these rolls immediately with your favorite dipping sauce.