Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce

Shrimp Rice-Paper Rolls with Vietnamese Dipping Sauce
Photo by Brian Leatart

Ingredients

  • 12 8- to- 9-inch round rice-paper sheets
  • 1 cup fresh cilantro leaves
  • 1 teaspoon jalapeño chili
  • 1 cup carrot or jicama
  • 1 tablespoon fresh cilantro
  • 1 tablespoon rice vinegar
  • 1 cup English hothouse cucumber
  • + 12 more ingredients
    • ½ cup fresh lime juice
    • ¼ cup sugar
    • 8 ounces cooked peeled deveined medium shrimp
    • 6 ounces fresh shiitake mushrooms
    • 1 cup fresh mint leaves
    • 1 cup small fresh basil leaves
    • 1 cup mung bean sprouts or daikon (Japanese white radish) sprouts
    • 2 garlic cloves
    • 1 ½ tablespoons olive oil
    • 3 tablespoons fermented fish sauce (nam pla)
    • 1 cup iceberg lettuce or green cabbage
    • 4 ounces dried thin Chinese rice sticks

Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.) Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool. Place rice sticks in large bowl; add enough hot water to...

View full recipe at Epicurious

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