Shrimp and Chive Rolls
Our shrimp-and-chive rolls are served with lettuce, cilantro, and mint, which are held in place around the rolls as they are eaten. They are dipped in nuoc cham, a classic sauce of lime juice, fish sauce, rice-wine vinegar, sugar, and thinly sliced chiles.
- Yield: Makes 12
Source: Martha Stewart Living, August 2001
- 2 pounds (about 60) small shrimp, peeled and deveined
- 4 ounces rice vermicelli
- 1/4 cup freshly squeezed lime juice (2 limes)
- 2 tablespoons sesame oil
- 1/4 teaspoon coarse salt
- 12 eight-and-a-half-inch rice-paper wrappers
- 1/2 seedless cucumber, cut in matchsticks
- 1/2 pound (about 2 cups) bean sprouts
- 1 bunch fresh chives, ends trimmed
- 1 head Boston lettuce, washed
- 1 bunch fresh mint
- 1 bunch fresh cilantro
- Nuoc Cham (Vietnamese Dipping Sauce), for serving
Bring a large pot of water to a boil. Reduce to a simmer. Add cleaned shrimp; poach until pink and cooked through, about 2 minutes. Slice 12 cooked shrimp in half lengthwise. Set aside.
Bring a medium pot of water to a boil. Add vermicelli; cook until softened, about 2 minutes. Remove from heat; drain. Transfer to a bowl. Add lime juice, sesame oil, and salt; toss to combine. Set aside.
Dip a rice-paper wrapper into a bowl of warm water for 5 seconds; transfer to a clean work surface (wrapper will still feel hard but will soften as it sits). Lay 1/4 cup vermicelli on bottom third of rice paper; top with about 4 uncut shrimp and some cucumber and bean sprouts. Roll halfway, tucking in ends. Place chives and 2 shrimp halves on roll; continue to roll so chives and shrimp halves are enclosed but still showing through rice paper. Place finished roll on a plate; cover with a damp paper towel. Continue filling and rolling rice paper until all ingredients are used. Serve with lettuce, mint, and cilantro on the side.