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Shrimp and Vegetable Summer Rolls Recipe
Vietnamese rolls stuffed with shrimp get crunch and color from yellow peppers, lettuce and carrotswhich, like most orange fruits and vegetables, are high in cancer-fighting alpha carotene.
Picture Credit: John Kernick
Recipe By: Melissa Rubel Jacobson
Pairing Notes : Off-dry Rieslings go well with these lightly sweet rolls.
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|Shredded carrots||2 Cup (32 tbs)|
|Red onion||1 Small, thinly sliced|
|Unseasoned rice vinegar||14 Tablespoon (3/4 Cup Plus 2 Tablespoons)|
|Sugar||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), smashed|
|Asian fish sauce||1 Tablespoon|
|8 inch round rice papers||16|
|Boston lettuce head||1 , separated|
|Cooked shrimp||1 Pound, halved lengthwise (Large Size)|
|Yellow bell peppers||2 , cut into 1/4 inch strips|
|Bean thread noodles||3 1⁄2 Ounce, soaked in hot water until pliable and drained well (Vermicelli)|
2. In a glass bowl, mix the remaining vinegar, sugar and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved. Add the fish sauce and set aside for 30 minutes; discard the garlic.
3. Meanwhile, soak 1 rice paper at a time in hot water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with the remaining ingredients. Halve the rolls and serve with the sauce for dipping.
One Serving : 181 cal, 1 gm fat, 0.2 gm sat fat, 31 gm carb, 2.2 gm fiber