Mouth-Watering Vietnamese Shrimp Rolls for a Perfect Dinner
Welcome, food lovers! Today, I am thrilled to share my recipe for Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce. This dish is a classic staple in Vietnamese and Asian cuisine that is simple to make, yet complex in flavor.
As a chef specializing in these types of dishes, I take great pride in crafting recipes that are both authentic and approachable for home cooks. These shrimp rolls embody the essence of Vietnamese cuisine with fresh herbs, crunchy vegetables, and succulent shrimp packed into a delicate rice paper roll.
When paired with the sweet and spicy dipping sauce, your taste buds will be sent to heaven with every bite. Trust me when I say that once you try this dish, it will become a regular part of your meal rotation.
So let’s get started on this culinary journey together and learn how to make these mouth-watering Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce.
Why You’ll Love This Recipe
Imagine biting into a delicious roll filled with juicy and succulent shrimp, crisp vegetables, and fragrant herbs, all complemented by a sweet and spicy chili dipping sauce. Can you taste it? This is precisely what you will experience when you indulge in Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce.
Are you looking for a healthy snack or appetizer that also packs a flavorful punch? Then you’ll love this recipe. Vibrant daikon radishes, carrots, cilantro, and mint leaves create a delectable contrast to the savory shrimp. The rice paper casing adds an enticing crackling texture to each bite while remaining light and refreshing.
Not only are these rolls fresh and appetizing, but they’re also incredibly versatile when it comes to ingredients. You can adapt the fillings based on your preferences. So if there’s a particular vegetable or herb that you prefer more than others, feel free to include it!
And let’s not forget about the dipping sauce: A combination of hot water, sugar, fish sauce, lime juice, sambal oelek, garlic minced, and salted peanuts produces a sweet yet tangy balance that will leave you wanting more. You can even adjust the spiciness level depending on your preference.
Finally, the great thing about these shrimp rolls is that they’re effortless to make. It’s an exciting opportunity to impress guests at dinner parties with minimal effort or treat yourself to something delicious during your lunch break.
In summary, if you’re looking for an easy-to-make and healthy snack or appetizer that’s both colorful and flavorsome, Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce is an ideal choice for an exceptional taste experience!
Ingredient List
Here are the ingredients you’ll need to make Vietnamese shrimp rolls with sweet chili dipping sauce recipe:
- 1 small daikon radish, julienned
- 2 medium carrots, julienned
- 1/4 beet, julienned
- 1/2 cup bean sprouts
- 2 oz. cellophane noodles, cooked according to package instructions
- 20 medium shrimp, cooked and peeled
- 20 rice paper sheets
- Fresh mint leaves
- Fresh cilantro
- Salted peanuts, chopped
Sweet Chili Dipping Sauce Ingredients:
- 1 red chili pepper, minced
- 1 clove garlic, minced
- 2 tbsp. sugar
- Juice of 1 lime
- 1/4 cup hot water
- 2 tbsp. fish sauce
- 2 tbsp. sambal oelek (chili paste)
Peanut Dipping Sauce Ingredients:
- 1/4 cup peanut butter
- Juice of 1 lime
- 2 tbsp. fish sauce
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 clove garlic, minced
- 2 tsp. sugar
- 2 tbsp. hot water
Gather all your ingredients and let’s start preparing these delicious Vietnamese shrimp rolls with Sweet Chili Dipping Sauce!
The Recipe How-To
So, let’s start rolling!
Step 1: Prepping the Shrimp:
[Ingridients needed: Medium shrimp, Garlic, Lime Juice, Sugar, Fish sauce]
Begin by peeling and deveining the medium shrimp. Rinse them and place them in a bowl. Combine garlic, lime juice, sugar and fish sauce in a separate mixing bowl, then pour the mixture over the shrimp. Let it marinate for 10-15 minutes.
Step 2: Prepping the Vegetables:
[Ingridients needed: Daikon radishes, Carrots, Cilantro, Mint leaves, Bean sprouts]
Using a grater or a shredder at home, shred the daikon radishes and carrots. Rinse and pick the leaves off the stems of your desired amount of fresh cilantro and mint leaves. Rinse about a handful of bean sprouts. Set aside.
Step 3: Soaking Rice Paper
[Ingridients needed: Rice paper sheets]
Prepare a shallow dish with warm water large enough to fit your desired size of rice paper sheets. Dip one sheet at a time for around 15-20 seconds until it becomes pliable but not too soft for easy handling.
Step 4: Assembling Vietnamese Shrimp Rolls
Place the damp rice paper sheet on a flat surface such as a chopping board or clean plate. In the center of the sheet towards one edge, carefully layer several pieces of marinated shrimp (around 3), followed by a few shredded vegetables (around 1 tablespoon each) including daikon radishes, carrots, cilantro, mint leaves and be sprouts. Leave space on both ends for folding.
Fold up the shorter end over the filling. Fold in both sides over filling. Holding those sides down, roll up tightly into a cigar shape. Set aside.
Step 5: Preparing Dipping Sauce
[Ingridients needed: Sambal oelek, Lime Juice, Sugar, Fish sauce]
Mix together sambal oelek, lime juice, sugar and fish sauce in a small mixing bowl. Add 1 to 2 tablespoon of hot water to adjust the consistency according to personal preference.
Step 6: Serving Vietnamese Shrimp Rolls
Arrange the finished rolls onto a plate and garnish it with sliced chili pepper or chopped peanuts and a few leaves of fresh cilantro. Serve with the prepared dipping sauce on the side.
Enjoy your freshly made healthy Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce either as an appetizer or as a light meal!
Note: If you are looking for variety in your rolls, feel free to substitute shrimp with other proteins such as beef, egg, or even thai fried. You can also experiment with dipping sauces
Substitutions and Variations
If you’re feeling adventurous and want to mix things up a bit, there are plenty of substitutions and variations you can try with this recipe.
For starters, if you prefer chicken or beef over shrimp, you can easily swap out the shrimp with cooked shredded chicken or thinly sliced beef. You could even try some marinated and grilled tofu as a vegetarian option.
If you don’t have daikon radishes on hand, you can use regular radishes or even jicama instead, which will give the rolls a nice crunch. Carrots can also be substituted with sliced cucumber or bell peppers for even more colour and texture.
The dipping sauce is also versatile, and you can adjust the heat level to your liking by adding more or less sambal oelek or red chili flakes. For those who cannot handle spice at all, simply leave it out for a milder version of the sauce. If you prefer something tangier, try adding a tablespoon of freshly squeezed lemon juice in place of some of the vinegar. You could also experiment with incorporating peanut butter into the sauce for an extra nutty flavour.
There are several fillings that go well in Vietnamese rolls, such as bean sprouts, cilantro, basil leaves, and even lemongrass if you have some on hand. And if you want to take things to a whole new level, try searing some thinly sliced beef with sweet chili sauce and using that as your filling – talk about sweet and spicy!
Ultimately, Vietnamese rolls are so forgiving that even if you don’t have all the exact ingredients on hand, you can still get creative with what’s in your fridge and pantry. So don’t be afraid to experiment and come up with your unique version of this classic dish!
Serving and Pairing
Girl, let me tell you about the magic that happens when you bring these Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce to the table. It’s like the gates of heaven open up and a choir of angels start singing. These rolls are a perfect appetizer or light lunch, but don’t let their size fool you – they pack a punch of flavor that’ll leave your taste buds singing all day long.
When it comes to serving these bad boys, I like to get a little bit creative. You can certainly arrange them neatly on a beautiful plate and impress your guests with your presentation skills, but I love to serve them in a more casual way. I’ll usually lay out a big platter of these rolls surrounded by bowls of extra dipping sauce and some lime wedges for an added burst of citrusy goodness.
Now, let’s talk about pairing. These shrimp rolls are so versatile that they can be paired with a variety of different beverages. If you’re looking for something light and refreshing, try serving them with an ice-cold glass of white wine or even some bubbly champagne to really elevate the experience.
But if you’re feeling bold and want to kick things up a notch – listen closely now – pair these shrimp rolls with a cold bottle of beer. The crispness of the beer is the perfect complement to the spicy and sweet flavors in the dipping sauce. Trust me, it’s like experiencing fireworks in your mouth.
So there you have it, my dear. Whether you’re having a fancy dinner party or just want to treat yo’ self to something delicious, these Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce are sure to be a hit. Just make sure you have plenty of napkins on hand because things might get messy – but trust me when I say it’s worth it.
Make-Ahead, Storing and Reheating
Making Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce ahead of time is a great way to alleviate last-minute stress when hosting a dinner party or preparing for a meal. These rolls actually hold up quite well in the fridge, allowing you to prepare them several hours in advance.
To store the rolls properly, it’s important to wrap each roll individually with damp paper towels to keep them from drying out. Once wrapped, you can place them in an airtight container or wrap them with plastic wrap and refrigerate for up to 24 hours.
When it comes to reheating the rolls, it’s best not to microwave them as the rice paper tends to get rubbery. Instead, you can reheat the rolls by placing them in a steamer for about 2-3 minutes until they’re warm and pliable.
Another option is to fry or bake the rolls for a crispy texture. Just be sure that they are completely defrosted before cooking, and if frying, watch carefully to avoid overcooking.
Enjoy these Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce any time by making ahead and storing properly. Your taste buds will thank you!
Tips for Perfect Results
Preparing Spring Rolls has never been easier, but it’s the finer details that can create the perfect dish. Here are some tips that will ensure that your Vietnamese Shrimp Rolls turn out just right:
1. Use fresh and quality ingredients
Fresh and high-quality ingredients are the key to a great dish. It is important to use fresh herbs like mint and cilantro, crunchy daikon radishes, and carrots that are vibrant in color. You can also substitute cooked chicken or tofu instead of shrimp as per your preference.
2. Soak the rice paper correctly
Soaking rice paper in hot water correctly is important to avoid over-softening or breaking the rice sheets. Soak them for no longer than 10 seconds or until they are pliable but not mushy.
3. Prepare a clean work surface
Clean your work surface before you start preparing your rolls as anything else that’s stuck can transfer to fresh rice paper while you’re working.
4. Wrap tightly and securely
Wrap the rice paper tightly around the filling to get a smooth roll with no air pockets. Ensure that all the stuffing is tucked in tightly; otherwise, it will slide around after rolling.
5. Slice them properly
The way you slice them also matters! It’s essential to slice them into even pieces; cutting them into inconsistent sizes can impact presentation when being served.
6. Dipping Sauce at Room Temperature
It is preferable to keep the dipping sauce at room temperature so there won’t be any spillage if it’s too cold or it won’t be too thin if it’s too warm.
By following these tips, you’ll be able to create perfect Vietnamese Shrimp Rolls each time with minimal effort!
Bottom Line
:
In conclusion, if you’re a fan of Vietnamese and Asian cuisine, then this delicious recipe for Vietnamese Shrimp Rolls with Sweet Chili Dipping Sauce is one you don’t want to miss. With its combination of fresh, bright flavors and satisfying textures, it’s sure to become a favorite in your recipe collection.
Whether you’re enjoying them as an appetizer or a light lunch, these rolls are a perfect option for those warmer days when you want something refreshing yet filling. Plus, the dipping sauce is so tasty that you’ll want to use it as a condiment for everything from chicken to veggies.
So don’t hesitate – gather up your ingredients and give this recipe a try. Your taste buds will thank you for it!
Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce Recipe
Ingredients
- 3 ounces vietnamese cellophane noodles, cooked according to pkg. directions
- 2 cups bean sprouts
- 2 carrots, thinly sliced
- 1 large beet, thinly sliced
- 1 fresh red chili pepper, cut into circles
- 1/4 cup fresh cilantro, chopped
- 3/4 cup salted peanuts, chopped
- 2 teaspoons sesame oil
- 1 lime, juice of
- sea salt & freshly ground black pepper, to taste
- 1 teaspoon sugar
- 20 (8 inch) round rice paper sheets
- 20 cooked medium shrimp, tails off, halved lengthwise
- 40 mint leaves
Sweet Chili Dipping Sauce
- 1/4 cup rice wine vinegar
- 2 tablespoons fish sauce
- 1/4 cup hot water
- 2 tablespoons sugar
- 1 lime, juice of
- 1 teaspoon garlic, minced
- 1 teaspoon sambal oelek (red chili paste)
- 2 tablespoons grated carrots
- 2 tablespoons grated daikon radishes
Instructions
- Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
- In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
- One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
- To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
- Lay 2 pieces of shrimp on top, then tuck and roll it over again.
- Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
- To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
- Serve the shrimp rolls with the sweet chili dipping sauce.