Fresh Shrimp Rolls

Fresh Shrimp Rolls

Serves 4 to 6

½ lb. “peeled/deveined” medium shrimp
1 cucumber (thinly cut into strips)
1 tablespoon vegetable oil
1 package (8 to 10 oz.) dried “rice sticks” or vermicelli noodles
1 small bunch of butterleaf (or Bibb) lettuce
12 (8-inch) rice paper wrappers (“spring roll” wrappers preferred)
Herbs: cilantro or Vietnamese perilla; Asian basil; mint; and Vietnamese coriander

Peanut Dip:

¼ cup hoisin
½ teaspoon sesame oil
1 teaspoon rice vinegar
2 “full” tablespoons peanut butter (or cashew or almond butter)

In a small bowl, use a fork to mix all these ingredients.

Rinse the shrimp under cool water and set them aside on a plate covered with paper towels. Cook the noodles by the package’s instructions.

Heat the vegetable oil over medium-high heat in a pan or nonstick skillet. Sear the shrimp on both sides until it becomes opaque (pink) or translucent. Allow the shrimp to cool before slicing each one in half (lengthwise).

Organize all the fillings on plates. That is shrimp, lettuce, noodles, herbs, cucumber, and rice wrappers. Have a cutting board or plate ready for rolling. Fill a large bowl with warm water. For a few seconds, dip each rice wrapper in the water before placing them on the rolling surface. Do not be alarmed that the wrappers feel firm or stiff. Fill each wrapper as follows: lettuce, herbs, cucumber, and noodles. Then, roll the wrapper until one third is left before adding 2 to 3 pieces of shrimp. Complete rolling and trim any excess wrapper. The completed rolls will have the shrimp laying on the outside or visible through the wrapper.

The rolls are delicious when served with the peanut dip.

Diva Tip:

• These fresh shrimp rolls are wonderful when paired with a light, crisp white wine.

Print Friendly, PDF & Email