SHRIMP SUMMER ROLLS
with Sweet and Spicy Chili Dipping Sauce
About the Recipe
I've been serving these shrimp summer rolls for 30 years and this recipe for them is still the best I've found. Perfect for Make-ahead. Make the filling a day or two in advance and the spicy dipping sauce weeks ahead. Assemble the rolls earlier in the day, or if your party is on the casual side, have everyone join in and make their own as we do in class. It's an ice-breaking activity (if that sort of thing is still a thing) and lots of fun!
Although they are called SUMMER ROLLS, I love them all year long. They're a perfect light lunch or serve them — as I often do — as a first course before a more elaborate Asian meal. People ADORE them. Toss any leftover filling together with leftover dipping sauce for a great salad.
Summer Rolls
Makes 16 rolls, serving 8 as an appetizer
Time: Approximately 30 minutes.
Ingredients
1 tablespoon neutral vegetable oil such as canola
8 cloves garlic, peeled and minced
4 ounces Asian vermicelli noodles
3/4 pound cooked, shelled and roughly chopped shrimp (roughly chopped cooked chicken or roast pork may be substituted)
1/2 head Napa cabbage or 1 whole head soft lettuce such as Boston, finely shredded
4 medium carrots, peeled and shredded or coarsely grated
1 large bunch cilantro, chopped (save stems for the dipping sauce)
1/2 cup fresh mint leaves, roughly chopped
8 whole scallions, cut in paper thin rounds
1 ½ tablespoons ground coriander
salt and freshly ground pepper to taste
16 sheets 22 centimeters round or square rice paper (banh tang)
1 recipe Sweet and Spicy Dipping Sauce (below)
Method
In a medium skillet, heat the oil and fry the garlic until golden, about 5 minutes. Off heat stir in the shrimp and set aside.
Soak the vermicelli in warm water for 15 minutes. Drain noodles and cook in boiling water, stirring frequently to break up the clumps, until al dente, 2-3 minutes.
Drain cooked noodles and refresh under cold water. Drain again and set aside.
In a large bowl, toss together the cabbage or lettuce, carrots, cilantro, mint, scallions, ground coriander, garlicky shrimp and cooked vermicelli. Add salt and pepper to taste.
Immerse one rice paper at a time in a warm-hot water, Watch for it to begin curling, then immediately flip it over and continue flipping until it is just softened, 30-60 seconds. Use both hands to pull it up out of the water, being careful it doesn't collapse on itself or tear, and spread it immediately on a damp kitchen towel.
Place 1/16 of the filling mixture (3-4 tablespoons) near the top of the wet wrapper. Roll the top end tightly over the filling and then fold in the sides. Finish rolling till closed and snug. The final product will look like a small burrito.
Continue this way until all 16 are finished. They can wait covered with a damp towel until ready to serve, up to 3 hours.
To serve, cut each in half horizontally and serve 4 halves per person accompanied by Sweet Chili Dipping Sauce.
Sweet and Spicy Chili Dipping Sauce
Makes approximately 1 ½ cups
Time: Active time: 10 minutes plus cooling time
Ingredients
Cilantro stems reserved from the filling, chopped
2 cloves garlic, peeled and minced
1 tablespoon neutral vegetable oil such as canola
1 cup minus 3 tablespoons (13 tablespoons) unseasoned rice wine vinegar (white wine vinegar may be substituted)
2 tablespoons fish sauce
2 tablespoons Asian Red Pepper Paste or Garlic Chili Paste
1/2 cup sugar
2-3 tablespoons freshly squeezed lime juice or more to taste
Method
In a medium saucepan, saute chopped cilantro stems and garlic in the oil until very fragrant and garlic is beginning to color, about 5 minutes.
Add vinegar, fish sauce, paste, and sugar and simmer until the sugar has dissolved, 3-5 minutes. Cool to room temperature. Add lime juice. Taste and adjust seasoning—fish sauce, salt and pepper-- before serving.