1/2 Photos of Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce
1 hr 30 mins
1 hr 30 mins
Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!
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- 85.04 g vietnamese cellophane noodles, cooked according to pkg. directions
- 473.18 ml bean sprouts
- 2 carrots, thinly sliced
- 1 large beet, thinly sliced
- 1 fresh red chili pepper, cut into circles
- 59.14 ml fresh cilantro, chopped
- 177.44 ml salted peanuts, chopped
- 9.85 ml sesame oil
- 1 lime, juice of
- sea salt & freshly ground black pepper, to taste
- 4.92 ml sugar
- 20 (160 inch) round rice paper sheets
- 20 cooked medium shrimp, tails off, halved lengthwise
- 40 mint leaves
Sweet Chili Dipping Sauce
- 1Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
- 2In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
- 3One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
- 4To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
- 5Lay 2 pieces of shrimp on top, then tuck and roll it over again.
- 6Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
- 7To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
- 8Serve the shrimp rolls with the sweet chili dipping sauce.
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Nutritional Facts for Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce
Serving Size: 1 (1046 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 88.7
- Calories from Fat 43
- Total Fat 4.8 g
- Saturated Fat 0.6 g
- Cholesterol 7.5 mg
- Sodium 252.8 mg
- Total Carbohydrate 9.2 g
- Dietary Fiber 1.2 g
- Sugars 3.0 g
- Protein 3.4 g
The following items or measurements are not included:
rice paper sheets
rice wine vinegar