Vietnamese Shrimp And Herb Rolls Recipe

About this recipe

These light and refreshing shrimp and herb rolls are perfect for a pescatarian dinner. Wrapped in rice paper and filled with shrimp, fresh vegetables, and aromatic herbs, they are served with a tangy dipping sauce for a delightful meal.

Ingredients

• 1 Bunch Nectr Mint Leaves (Chemical Free)
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 500 g Carrot
• 125 g White Shimeji Mushroom (Anabe)
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 400 G Rice Paper Sheets
• 700Ml Tiparos Fish Sauce
• 1 Combo Fortune Rice Bran 870G & Mustard Oil 1L Pouch
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 1 kg Puro Healthy Salt (Sendha Namak)

Instructions

1. 1. Peel the shells off 500 g of shrimp, rinse them with salt to remove any slime, then wash with cold water and pat dry.
2. 2. Heat 1 tbsp oil in a pan over medium heat. Add the shrimp and cook for 2-3 minutes on each side until pink and fully cooked. Set aside to cool.
3. 3. Julienne 2 carrots and thinly slice 50 g of mushrooms. Finely chop 1 small onion and 2 cloves of garlic.
4. 4. In the same pan, heat another 1 tbsp oil. Sauté the onion and garlic until fragrant, about 2 minutes. Add the mushrooms and carrots, cooking for another 3-4 minutes until softened. Season with a pinch of salt and 1/4 tsp black pepper.
5. 5. Prepare a large bowl of warm water. Dip each of the 10 rice paper sheets into the water for a few seconds to soften, then lay them flat on a clean surface.
6. 6. Place a few cooked shrimp, a spoonful of the vegetable mixture, and a few fresh mint leaves onto each rice paper sheet. Fold the sides inward and roll tightly to seal.
7. 7. Serve the rolls with a dipping sauce made by mixing 2 tbsp fish sauce, 1 tsp sugar, and 1 tbsp water. Adjust seasoning to taste.