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

• 114G Thai Taste Basil Leaves, 114G
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 200G Picard - Breaded Shrimp
• - Cooks & Co Sliced Mushrooms
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 100 G Jumbo Garlic 100g
• - Vietnamese Summer Roll Rice Paper
• 500 Ml Vegetarian Fish Sauce - Nuoc Mam Chay, 500Ml
• 50G Pepper Black Ground BWFO
• - Silver Spoon Granulated Sugar
• - Ktc Vegetable Oil
• 70G Mill & Mortar Citrus Salt Flakes, 70G

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 basil 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.