Shrimp rolls are a variety of the so called summer rolls or salad rolls, unfried, fresh spring rolls, originated from Vietnam. Summer rolls and so our shrimp rolls are served as a starter or appetizer, as a delicious snack or light meal on a hot summer day. The recipe for shrimp rolls is quite easy, maybe too easy, as we forgot to add the rice noodles, which we prepared already. But no matter, with or without rice noodles or glass noodles, which are added as a filler, You`ll be spoilt for choice, which dipping sauce You`ll serve with the tasty shrimp rolls. This time we served the tasty snack with a lemongrass mint sauce, but summer rolls and spring rolls of all kinds go also very well with Vietnamese Chili sauce, Jiaozi dipping sauce, sweet chili sauce or plum sauce. In Vietnam dishes like shrimp rolls are served with a Vietnamese herb basket as a side, a basket full of fragrant exotic herbs (sweet Thai basil, Thai mint, Recao (Culantro), Coriander (Cilantro) and Polygonum odoratum (Vietnamese mint)).
© The Foodist
Image: Shrimp Rolls
Recipe: Shrimp Rolls (Summer Rolls)
Ingredients for 12 small rolls:
olive oil to fry
12 Shrimps, (peeled and deveined)
(see: How to devein shrimps)
2 garlic cloves, smashed
50 – 100 g pre-cooked small rice noodles or
4 sheets rice paper Ø 22 cm
4 big iceberg lettuce leaves
1 carrot, in fine stripes
24 Thai mint (Pudina) leaves
Heat olive oil in a pan and fry garlic and shrimps, until the shrimps are done (about 3-4 minutes), then dicard the garlic, set the shrimps aside and let them cool down. Soak rice paper for about 30 seconds until translucent, then transfer it to a slightly damp kitchen towel. Put an iceberg lettuce leaf on the rice paper, then carrots, rice noodles or glass noodles, mint leaves and 3 shrimps per rice paper and roll it up. Cut it with a sharp knife in 3 pieces. Do the same with the other rice papers. Soak them piece by piece and fill them immediatly. Serve the delicious shrimp rolls with a dipping sauce of Your choice (see above).