Step-by-Step Guide to Making Perfect Vietnamese Shrimp Rolls
Do you love Vietnamese cuisine? Or are you curious to try something new and exciting for dinner tonight? Look no further than my Vietnamese Shrimp Rolls with Cashew Dipping Sauce Recipe. These spring rolls are not only visually stunning but also packed with flavor and nutrition. The fresh ingredients and vibrant colors make this dish perfect for any summer feast or outdoor gathering.
As a chef specializing in Asian cuisine, I’m always looking for new ways to incorporate traditional flavors into modern cooking. With this recipe, I drew inspiration from classic Vietnamese summer rolls, and added a twist by using cashews for the dipping sauce instead of the more typical peanut butter. With the combination of tangy lime juice, creamy cashews, and zesty red pepper flakes, this dipping sauce will have you coming back for more.
This dish is also versatile and customizable to fit your own preferences. Feel free to substitute the shrimp with tofu or quinoa for a vegan alternative, or switch up the vegetables to add your own personal touch.
So why not bring some joy and color into your kitchen today by trying out my Vietnamese Shrimp Rolls with Cashew Dipping Sauce Recipe? Trust me – your taste buds will thank you.
Why You’ll Love This Recipe
Are you looking for a refreshing and delicious appetizer that’s perfect for summer days? Look no further than Vietnamese Shrimp Rolls with Cashew Dipping Sauce! This recipe is versatile, healthy, and packed with flavor. But what makes it so special? Here are a few reasons why you’ll love this recipe:
1. It’s light and fresh
In the hot summer months, nobody wants to be bogged down by heavy, greasy appetizers. Vietnamese Shrimp Rolls with Cashew Dipping Sauce are the perfect solution! These rolls are filled with crunchy veggies like lettuce, carrots, and sprouts. The shrimp adds a nice protein boost, while the cashew dipping sauce is light and refreshing.
2. It’s packed with nutrients
Not only does this recipe taste great, but it’s also good for you! The veggies in the rolls provide plenty of vitamins and minerals, while the shrimp offers lean protein. The cashews in the dipping sauce are a great source of healthy fats, and fresh lime juice adds a dose of vitamin C.
3. It’s easy to customize
The best part about this recipe is that it’s easy to tweak and adjust to your liking. Don’t like shrimp? Substitute in tofu or quinoa instead! Want a spicier dipping sauce? Add more red pepper flakes or curry paste. Whether you’re vegan, vegetarian, or just picky about your ingredients, there’s a version of this recipe that will work for you.
Overall, Vietnamese Shrimp Rolls with Cashew Dipping Sauce is an appetizer that’s sure to please everyone at your next party or gathering. It’s light, fresh, healthy, and customizable – what more could you want? Give this recipe a try and see why it’s become one of my go-to summer appetizers!
Ingredient List
Let’s get started with the most important section – the ingredient list. Here is what you’ll need to make these delicious Vietnamese Shrimp Rolls with Cashew Dipping Sauce:
For the Shrimp Rolls:
- Rice paper
- Lettuce leaves
- Alfalfa sprouts
- Fresh mint leaves
- Fresh cilantro leaves
- Grated carrots
- Baby shrimp (cooked and peeled)
- Red pepper flakes
- Salt and Pepper
For the Cashew Dipping Sauce:
- Cashews (soaked overnight)
- Water
- Fresh lime juice
- Soy sauce
- Ginger (grated)
- Sugar
- Thai red curry paste
- Mayonnaise
I recommend using fresh, high-quality ingredients as it will make a big difference in the flavor of this dish. With these ingredients, we will be able to create a flavorful and light dish perfect for a summer gathering or an appetizer.
The Recipe How-To
Preparation for Vietnamese Shrimp Rolls
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Start by preparing your shrimp. Remove the tails from 16 oz of cooked baby shrimp and rinse them under cold water. Pat them dry.
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Soak ten 8-inch rice paper rounds in a bowl of warm water until pliable, about 30 seconds to a minute.
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Wash and cut four lettuce leaves into halves and remove the hard fibrous parts from the center.
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Next, shred one medium carrot into small matchstick pieces, cut the green onions into thin slices, and rinse half a cup of alfalfa sprouts.
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Then prepare four mint leaves and four cilantro sprigs.
Rolling the Vietnamese Shrimp Rolls
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Fold each square of softened rice paper in half to create a rectangular shape.
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Place one piece of lettuce in the middle near the fold. Add two tablespoons each of shredded carrots, alfalfa sprouts, green onions, mint leaves, and cilantro sprigs on top of the lettuce.
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Add 5-7 pieces of cooked baby shrimp to each rice paper round (depending on the size). Leave some spaces between them so that vegetables can also be seen from outside.
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Roll it up tightly like a burrito but leave either side open this time.
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Fold both open sides towards the center gently and keep rolling until you have a roll-like shape that is still visible through its slightly transparent paper shell.
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Repeat these steps to create all your rolls.
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Keep them covered with a damp towel so they don’t dry out until ready to serve.
Making Cashew Dipping Sauce for Vietnamese Shrimp Rolls
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Mix ½ cup creamy peanut butter, ¼ cup fresh lime juice, 1 tablespoon soy sauce, 1 teaspoon Thai red curry paste, 1 teaspoon ginger, 1 teaspoon sugar, 2 tablespoons water and 1/4 teaspoon red pepper flakes in a small bowl.
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Add 1/4 cup chopped cashews to this bowl, and mix well.
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If you want a thinner dipping sauce, you can add more water.
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Taste and adjust seasoning with salt or more sugar as needed.
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The Cashew Dipping Sauce for Vietnamese Shrimp Rolls is now ready!
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Pour the dipping sauce into four separate small bowls, and serve it with your Vietnamese Shrimp Rolls.
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Enjoy your flavorful rolls along with the tangy, nutty, and mildly spicy cashew dipping sauce.
Substitutions and Variations
If you’re looking for ways to switch up this Vietnamese shrimp roll recipe, there are plenty of substitution and variation options to consider. Here are just a few:
– Swap the shrimp for tofu: For a vegan take on this dish, substitute the shrimp with firm tofu. You could slice it into thin strips or cubes and marinate it in soy sauce, ginger, and garlic to give it that extra kick of flavor.
– Use different dipping sauces: While the cashew dipping sauce is delicious on its own, you could also experiment with other dipping sauces. Try making a spicy mango dipping sauce by blending together mango, fresh lime juice, soy sauce, red pepper flakes, and creamy peanut butter. Or whip up a traditional Vietnamese nuoc cham dipping sauce by combining fish sauce, sugar, fresh lime juice, water, and thinly sliced red pepper.
– Swap the lettuce for kale: If you’re not a fan of lettuce, you could use kale instead. Just remove the tough stems and chop the kale leaves into bite-sized pieces before adding them to your rolls.
– Add rice noodles: For some added texture and substance, consider including cooked rice noodles in your rolls. You’ll want to cook them according to package instructions before adding them to your filling.
– Switch up the herbs: While mint and cilantro are traditional in Vietnamese cuisine, you could try using other fresh herbs like Thai basil or parsley for a different flavor profile.
No matter how you choose to customize this recipe, remember that the key is to have fun experimenting and trying new things!
Serving and Pairing
Vietnamese Shrimp Rolls with Cashew Dipping Sauce is a perfect appetizer to kick off any meal with refreshing and bright flavors. These rolls are equally delightful as a light meal on their own, but they can also be served as part of a larger spread.
To take things up a notch, serve the shrimp rolls alongside other Vietnamese dishes like beef pho or lemongrass chicken skewers for the ultimate culinary experience. You can also pair them with lighter fare like fresh summer salads, quinoa bowls with peanut sauce, or even vegan options like tofu cashew Vietnamese spring rolls.
One of my personal favorite serving suggestions is to offer a range of dipping sauces alongside the rolls so guests can customize their experience. You can whip up additional cashew butter dipping sauce and even include more traditional Vietnamese dipping sauces like nuoc cham made with fish sauce or spicy Sriracha mayonnaise.
For drinks, keep it light and refreshing with a cold glass of iced tea or opt for slightly sweet Riesling or Sauvignon Blanc to bring out the lime and ginger flavors in the rolls. Finish things off with a light dessert like fresh mango slices or coconut ice cream for an unforgettable meal.
Make-Ahead, Storing and Reheating
Do you want to enjoy your Vietnamese Shrimp Rolls with Cashew Dipping Sauce on a busy weeknight without the hassle of prep work? Fear not, my dear readers! This recipe can be made ahead of time, making it ideal for meal prepping or preparing for a party.
If you have uncooked rolls or leftovers, the best way to store them is by wrapping them tightly in plastic wrap and refrigerating them. They can stay fresh for up to 24 hours if they are properly wrapped. Don’t worry about the rolls losing their crunchiness; wrapping them well will prevent moisture from getting in and softening the rolls.
When you’re ready to serve again, simply uncover the rolls and place them on a plate with the cashew dipping sauce on the side. You can also reheat them in the microwave or oven. To reheat in the microwave, place a few rolls on a microwave-safe dish and heat for 30 seconds on high power. Repeat if necessary until warmed through. To reheat in the oven, preheat your oven to 350°F (175°C) and place the rolls on a baking sheet lined with parchment paper. Bake for 10-15 minutes or until heated through.
Leftover cashew dipping sauce should be stored in an airtight container in the fridge for up to 5 days. If it thickens too much after chilling, add a teaspoon of water at a time until it reaches its desired consistency.
These Vietnamese Shrimp Rolls with Cashew Dipping Sauce are perfect for make-ahead meals because they remain fresh and delicious even after being refrigerated or reheated. So feel free to prepare these ahead of time and enjoy them anytime without worrying about compromising taste or texture!
Tips for Perfect Results
Making Vietnamese shrimp rolls with cashew dipping sauce is a delicious experience that can transport your taste buds to Southeast Asia. However, making them perfectly can be a challenge. Below are some tips to help achieve the best result possible:
1. Roll tight: To prevent the filling from falling out of the rice paper wrapper, roll the contents tightly. Start by wrapping the shrimp or tofu in a lettuce leaf before adding other ingredients to make a sturdy base.
2. Soak rice paper correctly: Rice paper should be soaked in warm water for only 10-15 seconds until it becomes pliable. Over-soaking it can lead to mushy and sticky rolls.
3. Use fresh herbs: The combination of fresh herbs such as mint and cilantro adds brightness and flavor to the rolls. It’s important to use fresh herbs as they provide better aroma and texture than dried ones.
4. Prep ingredients ahead of time: Make sure all the ingredients are prepped and ready to go before assembling the rolls. This ensures speedy assembly and prevents over-soaking the rice paper.
5. Serve with dipping sauce: Dipping sauces such as cashew butter, spicy mango, or nuoc cham (Vietnamese dipping sauce) complement the fresh flavors of the rolls perfectly. Don’t skip this step!
6. Experiment with different fillings: Shrimp is a classic filling for Vietnamese rolls, but you can substitute it with chicken, beef or tofu depending on your preference. You can also add rice noodles or julienned vegetables such as bell peppers, cucumbers or carrots for extra crunch.
By following these tips, your Vietnamese shrimp roll with cashew dipping sauce will not only look beautiful but taste fantastic too!
Bottom Line
Vietnamese Shrimp Rolls with Cashew Dipping Sauce are a fresh and flavorful addition to any summer meal. The combination of juicy shrimp, crispy vegetables, and creamy cashew dipping sauce make these rolls irresistible.
Don’t let the ingredient list intimidate you – with just a little bit of preparation, you can create a delicious and healthy meal that your family and friends will love. Plus, the recipe is versatile enough to accommodate substitutions and variations, so you can customize it to your liking.
Whether you serve them as an appetizer or a main course, Vietnamese shrimp rolls with cashew dipping sauce are a crowd-pleaser that will have everyone asking for seconds. So don’t wait – grab some fresh ingredients, roll up your sleeves, and get ready to enjoy a taste of Vietnam in your own kitchen!
Bon appétit!
Vietnamese Shrimp Rolls with Cashew Dipping Sauce Recipe
Ingredients
- 6 dried shiitake mushrooms
- 1 1/2 teaspoons soy sauce
- 1/2 teaspoon sugar
- 1 cup rice vermicelli
- 1/4 cup finely sliced green onion
- 1 teaspoon rice wine vinegar
- salt
- pepper
- 8 ounces baby shrimp, cooked and diced
- 1/2 cup shredded carrot
- 1/4 cup fresh cilantro leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup alfalfa sprout
- 1/2 cup finely shredded lettuce
- 12 round rice paper sheets
Red Curry Mayonnaise
- 1/2 cup mayonnaise (optional)
- 2 teaspoons Thai red curry paste (optional)
- 1 teaspoon lime juice (optional)
- 1/2 teaspoon water (optional)
Cashew Dipping Sauce
- 2 tablespoons sugar
- 3/4 cup water
- 1 cup cashews, unsalted
- 1 tablespoon creamy peanut butter
- 1 tablespoon rice wine vinegar
- 1 tablespoon fresh lime juice
- 2 tablespoons ginger, fresh,minced
- 3 tablespoons soy sauce
- 1 -3 teaspoon red pepper flakes, according to taste
- salt and pepper
Instructions
- Prepare all ingredients before assembling rolls.
- If using, combine the mayonnaise, Thai red curry paste, lime juice and water, mix well until thoroughly blended and refrigerate until needed.
- Cook the rice vermicelli according to the packet directions until al dente, rinse in cold water, drain well, and chop into 2” to 3” lengths.
- Soak the dried shiitake mushrooms in warm water for 30 minutes until reconstituted, then drain, reserving ¾ cup soaking liquid.
- Remove and dispense of stalks, and thinly slice caps.
- Cook shiitake in reserved liquid until mushrooms are tender and liquid evaporates.
- Season mushrooms with soy sauce and sugar, set aside and let cool.
- Add the rice wine vinegar, and salt and pepper to taste, to the green onions, mix well and set aside.
- Place all ingredients, including the shrimp, shredded carrot, cilantro, mint, alfalfa sprouts and lettuce in separate piles on your work surface.
- Fill a shallow casserole dish with warm water.
- Immerse rice wrappers, four at a time, into the water until pliable (about 45 seconds).
- Arrange wrappers on paper towelling to drain, but keep moist by placing a damp paper towel over each wrapper.
- Working one wrapper at a time, thinly spread some of the mayonnaise/red curry mixture (if using) with a knife over the lower 1/3rd of the rice wrapper.
- Top with thin layers of noodles, shrimp, mushrooms, green onions, carrot, cilantro, mint, alfalfa and lettuce.
- Roll the rice wrapper over once, tightly, from bottom, then fold in the two sides to completely enclose the filling.
- Continue folding the wrapper over until completely rolled.
- Place finished roll seam-side down on a serving plate, and cover with a damp paper towel to prevent spring rolls from becoming dry before serving.
- Slice each roll diagonally in half, to serve.
- Serve with a cashew dipping sauce or a diluted mixture of hoisin sauce and water.
- Cashew Dipping Sauce: Toast the cashew nuts on a cookie sheet in a 400-degree F oven until golden, then chop finely.
- Combine the sugar and water in a small saucepan, and bring to a boil over high heat, stirring.
- Remove from heat, add remaining ingredients and mix well.
- Add as much or as little dried red pepper flakes, according to your preference.
- Correct consistency with a little extra water if necessary.