VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE

Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce image

Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!

Provided by LifeIsGood

Categories Vietnamese

Time 1h30m

Yield 20 rolls

Number Of Ingredients 23

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Ingredients

3 ounces vietnamese cellophane noodles, cooked according to pkg. 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 teaspoons sesame oil
1 lime, juice of
sea salt & freshly ground black pepper, to taste
1 teaspoon 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 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juice of
1 teaspoon garlic, minced
1 teaspoon sambal oelek (red chili paste)
2 tablespoons grated carrots
2 tablespoons grated daikon radishes

Steps:

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.

*** Explore more Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce Recipes »

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Rj ZuBi HOneY

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I highly recommend this recipe for Vietnamese shrimp rolls. They're easy to make, delicious, and a great way to impress your guests.

Hina Nazar

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These shrimp rolls are so versatile. You can serve them with a variety of dipping sauces and they're always delicious.

Papa Adeleke

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I love that these shrimp rolls are a healthier alternative to traditional fried appetizers.

Jay Don Kenya

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These shrimp rolls are the perfect appetizer or party food. They're easy to make and they're always a hit.

Laraibadoll Laraibadoll

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I was a bit skeptical about making these shrimp rolls, but I'm so glad I did! They were absolutely delicious and everyone at my party loved them.

Dana Bhagwandeen

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These shrimp rolls are so easy to make and they're so delicious! I love that I can make them ahead of time and then just fry them up when I'm ready to serve.