How to Make Vietnamese Shrimp Spring Rolls in under 20 minutes

How to Make Vietnamese Shrimp Spring Rolls in under 20 minutes

One of the things I’ve read in self-help business books, absorbed from my favorite podcasts and basically just learned along the way of life is that the most successful people are the ones who delegate.

See more: Vietnamese Spring Rolls Recipe

Secrets to Making Vietnamese Spring Rolls

1. Don’t overcook the noodles. Rinse cooked rice vermicelli noodles with cold tap water, and finish by rinsing with very hot tap water. Cold tap water rinses out all the starch in the noodles, and hot tap water makes all the water on the noodles evaporate. This step makes all the difference between stringy noodles and noodles that stick together correctly.
2. Don’t over-wet the rice paper/spring roll wrapper. Dip the individual rice paper in water just until every square inch has become wet. Do not dip the wrapper in water until it becomes pliable! Immediately remove the rice paper from water and lay it down on your plate. Wait one minute for the rice paper to become pliable and then immediately load it with ingredients.
3. Lay lettuce leaf down first at one end of the rice paper. Sturdy lettuce leaves (i.e., romaine hearts, red leaf lettuce, or Bibb lettuce) help prevent tears in the rice paper by forming a strong medium for you to roll with. If you do so, it doesn’t even matter if your rice paper tears — it’s as if you were making a lettuce wrap all along. So go ahead, lay down the lettuce leaf first, then pack on the noodles and other ingredients.
4. Use the freshest ingredients. Use fresh herbs like mint, chives, and basil for a refreshing bite. Other ingredients include sliced tofu, pickled shredded carrots, cucumbers, or chicken breast. Whatever your <3 desires.
5. Don’t overfill the spring rolls. We’re not making Chipotle burritos here. Don’t use too much noodle in your rolls (any more than 1/3 cup of cooked rice noodles is way too much). Use a measuring cup to understand what 1/3 of a cup means, if you have to.
6. Don’t be afraid to roll the spring roll tight like a cigar. First, fold in the right and left sides of the filled rice wrapper and press down. Then, proceed to roll. You have to push down on the ingredients as you are rolling in order to make a perfectly tight roll.

How to Make Vietnamese Shrimp Spring Rolls in under 20 minutes

How to Make Vietnamese Shrimp Spring Rolls in under 20 minutes

Total time: 20 minutes
Prep: 14 min
Cook: 6 min
Yield: about 10 spring rolls
Level: Easy

See also: Vietnamese Steamed Rice Rolls (Banh Cuon)

– 12-15 thawed medium-sized shrimps with shell intact and veins removed
– 7 ounces dried thin rice vermicelli noodles
– About 10 rice papers (clear spring roll wrappers)
– Lettuce leaves
– Fresh mint leaves
– (optional: fried tofu, bean sprouts, shredded cucumbers, shredded carrots, pork tenderloin, etc.)

How to Make Vietnamese Shrimp Spring Rolls in under 20 minutes

How to Make Vietnamese Shrimp Spring Rolls in under 20 minutes

1, In a pot of boiling water, cook rice vermicelli noodles for 5 minutes, or until tender and cooked through. Drain noodles, rinsing with cold water to remove all starch from noodles. Rinse noodles with very hot, steaming tap water. Allow to rest for at least 5 minutes.
2, In a small pot of lightly boiling water, add shrimp. Cook for about 2-3 minutes, or until shrimp are pink, opaque, and cooked through. Drain shrimp and cool with cold water. Remove shells from shrimp and discard shells. Using a small knife, cut the shrimp in half lengthwise, from the tail end to the other end.

How to Make Vietnamese Shrimp Spring Rolls in under 20 minutes

How to Make Vietnamese Shrimp Spring Rolls in under 20 minutes

3, Assemble the rolls one at a time: wet one rice paper wrapper thoroughly in water for a few seconds, shaking off any excess water. Lay the rice paper on a large plate, allowing the paper to sit for one minute to become pliable.
4, Neatly lay down 3 shrimp halves in a line, cut side up, on the end farthest from you, making sure that shrimp are at least 1 inch away from the round border of the rice paper. Lay down a medium-sized piece of lettuce on the end of the rice paper closest to you. Lay down no more than 1/3 cup of cooked noodles in a line on top of the lettuce. On top of the noodles, add torn mint leaves or additional optional ingredients, making sure not to overstuff spring rolls.
5, Fold the right and left sides of the rice paper about 1-2 inches inwards over the filling and press to seal. Pull the edge of the wrapper closest to you upwards so that the filling is tight. Proceed to press down on the ingredients, packing them tightly together, and begin to roll away from you. Continue rolling until you reach the end of the wrapper furthest from you. Repeat with the remaining wrappers and filling. Serve immediately or at room temperature with peanut dipping sauce.

How to Make Vietnamese Shrimp Spring Rolls in under 20 minutes

How to Make Vietnamese Shrimp Spring Rolls in under 20 minutes

1 comment

  • Hello KubeYou wrote in time order and you explaned what you did and why.That’s kind of like what I did on the Queen’s Juiblee I ate Chinese it was great but it wasn’t the best day of my life beausce I aint really to keen on the Queen.I really enjoyed it made me want more.Next time please write more.Please come and visit Welbourne Primary year 5 blog.

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>