Pei Wei Asian Diner Vietnamese Fresh Shrimp and Mango Rolls

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READY IN: 35mins
UNITS: US

INGREDIENTS

Nutrition
  • Shrimp
  • 1
    lb shrimp (41/50s)
  • 2
    quarts water
  • 1
    tablespoon nam pla
  • 1
    tablespoon kosher salt
  • Vegetable Mix
  • 2
    tablespoons sweet chili sauce (Mae Ploy brand)
  • 2
    teaspoons fresh lime juice
  • 12
    teaspoon nam pla
  • 14
    teaspoon kosher salt
  • 6
    ounces cooked rice stick noodles (blanch according to recipe, drain & cool, cut into 3 inch length)
  • 1
    cup napa cabbage (cut into 1/4 inch strips)
  • 14
    cup carrot, shredded
  • 12
    mint leaves (cut into very thin strips)
  • Assembly
  • 1
    mango (peeled, cut and sliced into 1/8 inch slices)
  • 1
    head boston bibb lettuce, leaves removed and torn in half
  • prepared mixed vegetables
  • prepared cooked shrimp
  • 1
    (14 ounce) package spring roll wrappers (8 inch)
  • 1
    mixing bowl filled with very hot water
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DIRECTIONS

  • Place water, fish sauce, kosher salt, in a sauce pan. Bring it to a boil, then reduce to a simmer. Before adding shrimp, place the juice from lime in the sauce pan. Place shrimp into water & cook for one minute. Drain & place in refrigerator to cool.
  • In a mixing bowl add chili sauce, lime juice, fish sauce & salt. Whisk together until evenly mixed. Add noodles, carrots, cabbage & mint into mixing bowl. Toss to coat vegetables evenly with sauce. Set aside, place in refrigerator until ready to roll.
  • Take a cotton napkin & dampen with water, ring it out & lay it flat on cutting board. Place hot water in mixing bowl at the top of cutting board. Place all your roll ingredients within arms reach.
  • Place one rice paper round in the hot water & move around gently until it becomes pliable and loose. Gently pull it out & lay it flat on cotton napkin.
  • Place one half of a bibb lettuce leaf on the bottom end of the rice paper. Place 1 ½ oz of vegetable/noodle mix on top of bibb leaf. Place a few thai basil leaves on top, then a few cilantro leaves on top. Place 2 slices of mango on top end to end.
  • Place two shrimp on top of the mango. Take the bottom of the rice paper & lift it over the mix rolling it until it start to seal. Take the left side & fold it over like folding an envelope, & do the same with the right side to seal both ends. Then continue rolling from the bottom until the roll is sealed.
  • Repeat until you are out of ingredients. Cover with a lightly damp paper towel & refrigerate until ready to serve. Can be served with Chile Sauce, or Thai Peanut Dipping Sauce.
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