Shrimp Summer Rolls

Recipe photo courtesy of Nicole Franzen

A refreshing salad rolled up in rice paper is one of Vietnam's culinary treasures.

Source: Martha Stewart Living, July 2013

1 hour 1 hour 8 Makes 20 rolls

Total Time Prep Servings Yield

Ingredients

1 pound medium shrimp (about 30), in shells
8 ounces rice vermicelli (rice-stick noodles)
1 small head Napa cabbage, halved, cored, and thinly sliced 5 medium carrots, cut into 1/8-inch-thick, 3-inch-long matchsticks
1 English cucumber or 4 Persian cucumbers, cut into 1/2-inch-thick, 5-inch-long wedges
6 scallions, dark-green tops only (reserve white and pale-green parts for Mango Salad)
1 bunch Thai or Italian basil
1 package spring-roll skins (banh trang)
Peanut Dipping Sauce for Shrimp Summer Rolls, for serving
Sambal oelek (Indonesian chili paste) or spicy chili sauce, for serving

Directions

1. Bring 1 inch water to a boil in a large, deep straight-sided skillet. Submerge shrimp; immediately remove from heat and cover. Let stand 3 minutes; drain. Let cool and peel. Cut in half lengthwise and devein. Shrimp can be stored in refrigerator up to 1 day.
2. Place vermicelli in a baking dish and cover with 1 inch hot tap water. Let stand until water is tepid, about 30 minutes; drain. Vermicelli can be stored in refrigerator up to 1 day.
3. Submerge cabbage and carrots in 2 separate bowls of ice water 30 minutes; drain. Place alongside cucumber, scallions, basil, shrimp, and noodles on a platter.
4. Pour at least 1 inch warm water into a bowl slightly larger than spring-roll skins. Submerge 1 skin in warm water until pliable but still firm, about 10 seconds. (Replace warm water as necessary.) Transfer to a plate. Serve with dipping sauce and sambal oelek.

Cook's Notes

Summer-Roll How-To

Summer rolls pique all five senses: sight, scent, taste, sound (crunch), and touch: Put out a platter of shrimp, vegetables, and herbs, and let guests make their own.