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Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce Recipe

Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce Recipe

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Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce

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Ingredients:

Serving

3 oz vietnamese cellophane noodles, cooked according to package. directions
2 cups bean sprouts
2 carrots, thinly sliced
1 large beet, thinly sliced
1 fresh red chili pepper , cut into circles
1/4 cup fresh cilantro, chopped
3/4 cup salted peanuts, chopped
2 tsp sesame oil
1 lime , juice of
sea salt & freshly ground black pepper , to taste
1 tsp sugar
20 (8 inch) round rice paper sheets
20 cooked medium shrimp, tails off , halved lengthwise
40 mint leaves
1/4 cup rice wine vinegar
2 tbsp fish sauce
1/4 cup hot water
2 tbsp sugar
1 lime , juice of
1 tsp garlic, minced
1 tsp sambal oelek ( red chili paste)
2 tbsp grated carrots
2 tbsp grated daikon radishes

Directions:

Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
Lay 2 pieces of shrimp on top, then tuck and roll it over again.
Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
Serve the shrimp rolls with the sweet chili dipping sauce.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	474.57 Kcal (1987 kJ)
Calories from fat	280.59 Kcal
		% Daily Value*
Total Fat	31.18g	48%
Cholesterol	51.75mg	17%
Sodium	1137.5mg	47%
Potassium	824.06mg	18%
Total Carbs	33.69g	11%
Sugars	15.9g	64%
Dietary Fiber	8.11g	32%
Protein	22.95g	46%
Vitamin C	38.1mg	64%
Vitamin A	0.3mg	12%
Iron	2.6mg	15%
Calcium	89.8mg	9%

Amount Per 100 g
Calories	161.73 Kcal (677 kJ)
Calories from fat	95.62 Kcal
		% Daily Value*
Total Fat	10.62g	48%
Cholesterol	17.64mg	17%
Sodium	387.65mg	47%
Potassium	280.83mg	18%
Total Carbs	11.48g	11%
Sugars	5.42g	64%
Dietary Fiber	2.76g	32%
Protein	7.82g	46%
Vitamin C	13mg	64%
Vitamin A	0.1mg	12%
Iron	0.9mg	15%
Calcium	30.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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