For a fresh and versatile appetizer or side, or a light lunch, set out a bunch of wrappers and fillings and create a DIY buffet with this recipe from Brunch with Joy for Shrimp Rice Paper Rolls.
Shrimp Rice Paper Rolls
Years ago, I was introduced to a Vietnamese restaurant in San Francisco. This place was special for their 7-course beef and I heard some people claimed that it’s a carnivore’s dream. They offer 7 mouthwatering courses of beef, ranging from MmMmm raw, perfectly grilled, bundled and fondued, everything that will make you salivate for more and more.
Each course is beautifully presented and the whole experience is quite interactive, as some courses require you to fondue and grill your own meat. Rice paper sheets and a plate stacked with fresh lettuce, bean sprouts, sliced cucumbers, pickled carrots and daikon, mint and basil are provided, so you can create your own spring rolls to enjoy with the flavorful grilled meats.
I’m sad to announce that this place has now closed. But that’s how I got the idea for this post. Last week, I was reminiscing my visit there and longing for their rice paper rolls and thought of making my own. This is actually a good dinner party idea, because you can let everybody make their own spring roll combination and then everyone will stay longer and enjoy themselves. However, in this case I used shrimp instead of beef. The crunchiness of lettuce and the freshness of shrimp make these rice paper rolls a happy meal at home.
Shrimp Rice Paper Rolls
- 1 tbs sesame oil
- 3 kaffir lime leaves
- 12 oz (340 gr) raw shrimp, peeled, deveined, tail-off
- 1 cucumber, julienne
- 1 carrot, julienne
- 1 large size shallot
- 1/3 cup fresh mint
- 1 small lettuce
- 1 tbs fish sauce
- 1 tbs soy sauce (be sure to use gluten free soy sauce or tamari, if needed)
- 1 tbs lime juice
- 12 medium rice paper wrappers
- Heat the oil in a pan over medium heat. Add the shallot and cook for 1 minute.
- Add the kaffir lime leaves and shrimps, and cook until the shrimps are cooked through. Set aside.
- When cool, combine the shrimps with cucumber, carrot, mint, fish sauce and soy sauce.
- Place a rice paper wrapper in a bowl of warm water for 30 seconds or until soft and pliable. Remove and pat dry.
- Place lettuce on the center of the ice paper wrapper as a base.
- Add the shrimp mixture and roll over one side to enclose the filling.
- Serve with soy sauce or sweet chili sauce in small bowls for dipping.
You might also like these appetizers from Linda…
And a few of mine…
- Mini Caprese Polenta Pizzas
- Roasted Butternut Squash, Pomegranate and Goat Cheese Crostini
- Honey Nut Baked Brie Bloomin’ Apples