Shrimp Vietnamese Rolls
Pei Wei has these Vietnamese Rolls that are fabulous.
When they arrive at your table they look kinda unimpressive.
And depending on your company, someone will likely make a “That’s what she said” joke concerning the appearance of your entree.
Oh, and there are only 3 rolls. Next to that mountain of brown rice and stir fry that your dinner date got, you’re probably thinking this must be a joke. How could 3 little rolls fill you up?
But if you survive these negative initial judgments, you’ll bite into one of these rolls and everything in the world will be right again.
They’re sweet from the lime vinaigrette, spicy from the chili sauce and slightly salty and crunchy from the peanuts. Perfection.
Since my wallet and waste line frown upon eating out every night, I thought I’d try to make some Vietnamese Rolls myself.
Since they had peanuts and cilantro in them, they really didn’t even have a chance to taste bad.
However, my rice paper rolling skills could use some serious work.
But I’m sure you’re must more talented than me. Try them out.
Your stomach will be happy your did.
Shrimp Vietnamese Rolls
serves 4; 8 large rolls
Inspired by The Flirty Foodie
1 small cucumber, seeded and chopped into large matchsticks
1 carrot, thinly slice using a vegetable peeler
1 cup cabbage chopped
1/3 cup peanuts, roasted & unsalted
1 handful spring mix, roughly chopped
1 zucchini, sliced into large matchsticks
5 baby bella mushrooms, remove stems and slice
1 clove garlic, minced
4 ounces vermicelli noodles
8 rice paper wrappers
3 springs cilantro
5 ounces sweet chili sauce (I used Sweet Chili Coconut Sauce)
45 shrimp, precooked & frozen
Begin by preparing the shrimp according to this paprika shrimp recipe. While the shrimp are marinating, place uncooked vermicelli noodles in a pot of cold water. Allow the noodles to sit until softened, or about 20 minutes. While the noodles are softening, saute your zucchini and mushrooms over medium high heat, stir frequently until softened, about 10 minutes. During the last minute of sauteing, stir in the minced garlic and marinated shrimp (just add the shrimp, not the excess marinade). Continue cooking until the shrimp are crispy and brown. Set sauteed mixture aside. Now combine the chopped cabbage, peanuts, spring mix and sweet chili sauce in a bowl. To this bowl, stir in the sauteed shrimp-zucchini-mushroom mix.
Now bring a large pot of water to boiling. Add in the softened vermicelli noodles and boil for 3-5 minutes. Place the noodles in a strainer and run cold water over them until they are cool. Drain well.
Fill a shallow dish (dish should be large enough so that your rice paper wrapper can fit into it) with hot water. Place the rice paper into the hot water and allow it to sit until it is soft and pliable, about 30 seconds. Repeat this process with a second rice paper sheet. Lay the rice papers out on a plate. They should overlap by about 2 inches. In the middle of the rice paper that is on bottom, add some cucumber and carrots. Next pile on the shrimp-cabbage mixture. Add the vermicelli noodles, cilantro, and more carrots. Now roll the Vietnamese roll shut as tightly as possible being sure to tuck in the sides as you go. Rolling these is an art. So just play around with it until you find a method that works best for you. You may need to add less filling to get a tighter roll.
Repeat 7 more times. Recipe yields 8 large rolls.