VIETNAMESE COLDWATER SHRIMP SUMMER ROLLS
Makes 5-6 rolls
INGREDIENTS
1 Pack Fisherfolk Coldwater Shrimp
1-2 Medium Carrots, thinly sliced
2 cups Lettuce or leafy greens
200 g Vermicelli Rice noodles
Vietnamese Rice Paper
Pepper to taste
For Peanut Sauce
1 Tbsp Hoisin sauce
2 Tbsp Peanut butter
2 tsp Water
INSTRUCTIONS
To prep the fillings: Defrost shrimp and season with pepper to taste. Wash lettuce and carrots. Thinly slice your carrots and blanch them for around 30 seconds. Prepare your noodles according to package directions, and set aside to cool.
Dip a rice paper wrapper into warm water for 3-5 seconds until slightly softened (it will continue to soften as you work). Lay flat on a damp plate or cutting board.
Start by placing a spoon of shrimp, then add some lettuce, add a small handful of vermicelli, and some carrots. Place 2 shrimp halves near the top edge for a nice visual effect when rolled.
To roll, fold the bottom of the wrapper up over the filling, then fold in the sides, and roll tightly from the bottom up to encase the shrimp near the top. It should resemble a small burrito.
For the Peanut-Hoisin dipping sauce: Microwave the hoisin sauce and peanut butter with water for 30 seconds, stir until smooth.
Enjoy!
Cooking Notes:
Having trouble wrapping your rolls? Soak the paper for less time to keep it stronger.
Watch our IG Reel to learn how to make these!
