Vietnamese Summer Rolls with Shrimp

Name: Vietnamese Summer Rolls with Shrimp
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings
Ingredients: 250 g Medium shrimp, peeled, deveined, tails on or off; 150 g Rice vermicelli noodles; 12 sheets Rice paper wrappers (approx. 8.5 inch / 22 cm diameter); 1 head Lettuce (e.g., butter lettuce), leaves separated; 1 medium Cucumber, julienned; 2 medium Carrots, julienned; 30 g Fresh mint leaves; 30 g Fresh cilantro leaves; 60 ml Fish sauce (for Nuoc Cham dipping sauce); 45 ml Fresh lime juice (for Nuoc Cham dipping sauce); 25 g Granulated sugar (for Nuoc Cham dipping sauce); 60 ml Water (for Nuoc Cham dipping sauce); 1 clove Garlic, minced (for Nuoc Cham dipping sauce); 1 small Red chili, thinly sliced (optional, for Nuoc Cham dipping sauce)

Difficulty

easy

Time

45m

Price Category

average

Calories

Medium

Vietnamese Summer Rolls, or Gỏi cuốn, are a refreshing and light dish, perfect as an appetizer or a light main course. These rolls feature fresh vegetables, rice vermicelli, and succulent shrimp wrapped in delicate rice paper. They are simple and fun to make, and incredibly healthy. Dive into the flavors of Vietnamese cuisine with this authentic recipe and enjoy the harmonious combination of crisp vegetables and tender shrimp, served with a tangy dipping sauce.

Steps

Prepare Ingredients

Cook the rice vermicelli according to package instructions, then drain and rinse with cold water to prevent sticking. Boil the shrimp in boiling water for 2-3 minutes until pink, then immediately transfer to an ice bath to stop cooking. Slice the shrimp in half lengthwise. Prepare the vegetables: wash and separate lettuce leaves, julienne the cucumber and carrots, and pick mint and cilantro leaves.

Make Nuoc Cham Sauce

In a small bowl, combine fish sauce, lime juice, sugar, and water, stirring until the sugar dissolves. Add minced garlic and optional thinly sliced chili. Taste and adjust seasonings to your preference.

Assemble Rolls

Prepare a large, shallow dish with warm water. Dip one rice paper wrapper into the warm water for 10-15 seconds until it is just pliable and soft. Lay the softened rice paper on a clean work surface. On the bottom third of the wrapper, place a lettuce leaf, then a small amount of rice vermicelli, cucumber, carrots, mint, and cilantro leaves.

Roll the Summer Rolls

Fold the bottom edge of the rice paper over the filling. Then, fold in the two side edges towards the center. On top of the folded section, place 2-3 halved shrimp, cut-side up. Continue rolling tightly upwards until you have a neat, firm roll. Repeat the process with the remaining rice paper and filling.

Serve Immediately

Serve the freshly made summer rolls immediately with the Nuoc Cham dipping sauce. Enjoy!

	Per 100g	Per Serving 150g
Calories	120 kcal	180 kcal
Protein	10g	15g
Fat	2g	3g
Carbohydrate	15g	23g
Fiber	2g	3g
Sugar	3g	4.5g

Download

seafood

gluten-free

raw

everyday

appetizer

fresh

Vietnamese

all seasons

Cold

Vietnamese Summer Rolls with Shrimp

Difficulty

Time

Price Category

Calories

ingredients

Steps

Prepare Ingredients

Make Nuoc Cham Sauce

Assemble Rolls

Roll the Summer Rolls

Serve Immediately

Extra Tips

► Don't oversoak the rice paper! Just a few seconds in warm water is enough to soften it, otherwise it will tear.

► Roll the summer rolls tightly so they don't fall apart, but not too tightly to avoid tearing the rice paper.

► Prepare all your ingredients before you start rolling; this will make the process much smoother and more enjoyable.

Nutrition