I was inspired from my recent trip to Vietnam to attempt to make these shrimp summer rolls at home. It’s just such a light, fresh and tasty snack, appetizer or even meal–and doesn’t hurt that they’re really beautiful!
There’s a slight learning curve to wrapping these, I got it on my second one so expect to mess up the first one or two before you get it. But once you got it, you’ll be making these all the time.
They’re actually a great thing to bring in to lunch the next day because they don’t require any heating up! Let’s get to it…
Shrimp Summer Rolls
- Cellophane noodles about 2 cups cooked.
- Rice paper wrappers 8
- 8-12 cooked shrimp
- 2 carrots peeled and julienned
- 1 daikon peeled and julienned
- 2 cucumbers julienned
- One head of romaine lettuce break off the leaves about 3/4 down as not to include the bottom
- 1/2 tablespoon peanut butter
- 2 1/2 tablespoons yellow curry paste
- 5 tablespoons coconut milk
- 3 teaspoons honey
- 2 teaspoons fresh lime juice
- 1/2 teaspoon sriracha
Cook the cellophane noodles based on the directions on the packaging. For mine, I soaked them in warm water for 10 minutes then drained them and set aside.
Cut the shrimp lengthwise (place shrimp down on a cutting board, take your knife and slice horizontally into the middle of the shrimp).
Fill a large mixing bowl with warm water. Make sure you have your veggies, noodles and shrimp ready to put into the wrapper...it's time to wrap! I like to put a damp paper towel down before I start so the wrappers don't stick to your surface. I also keep a clean baking sheet close by to place the finished rolls on.
Okay let's go! So you want to take one rice paper wrapper and place it into the warm water for about 10 seconds (actually count in your head when you do this!). Place the wrapper on your damp paper towel, working quickly, place some of the carrots, cucumbers and daikon on the bottom. Top with some of the cellophane noodles, lettuce, and then the shrimp -- making sure that the pink outside is facing outward. Tip: depending on the size of the shrimp I put 2-3 half pieces in each roll.
Now wrap them like a burrito, carefully as not to rip the wrapper. They do have a little stretch to them so make sure you wrap them tightly. Start by pulling the side closest to you up, then fold each side in one at a time and then roll it away from you. Repeat for each one!
In a small pan/pot, add the curry paste on low-medium heat. Once the curry paste becomes fragrant, add the coconut milk and peanut butter and mix until combined. Remove from the heat and add in the remaining ingredients (honey, fresh lime juice and sriracha).