Vietnamese Summer Rolls With Seared Shrimp

Summer rolls are a mouth-watering delight, and these shrimp-filled Vietnamese summer rolls are no exception. Making them at home is a breeze, and you’ll be transported to the bustling streets of Vietnam with every bite.

In Vietnam, the fresh, crunchy herbs and garnishes, generous amounts of fish sauce and lime, and savory broths and noodle soups are what we call. Whether it’s a simple bowl of Pho Ga (Chicken Pho) or a more involved bowl of pho cooked with handmade beef broth, or these Vietnamese Summer Rolls with Seared Shrimp, I regularly seek out those flavors.

However, these are ideal snacks for the warm weather. Really, the clue is in the title. The summertime version of the roll. Rice paper is rolled around with crunchy herbs, fresh vegetables like carrots and bean sprouts, and tasty shrimp, all of which are coated in a spicy peanut sauce. An excellent choice for group outings and summertime socializing.

The good news is that the quantity specified in the recipe is enough to produce 16 of these morsels, so you won’t have to worry about running out for your pals.

The recipe is right here!

Ingredients:

For The Peanut Sauce:

• 1 clove of garlic (minced)
• 1/3 cup of hot water
• 3 tablespoons of creamy peanut butter
• 1 tablespoon of soy sauce
• 2 teaspoons of chili oil or chili garlic sauce
• 1 teaspoon of sugar

For the Rolls:

• 1 pound of peeled, deveined shrimp (medium size; tails removed)
• 4 oz. of rice vermicelli noodles
• 16 rice paper wrappers
• 2 cloves of garlic (minced)
• 1 medium carrot (peeled and julienned)
• 1 scallion (julienned)
• 1 bunch of Thai basil
• 1 bunch of cilantro
• 1 bunch of mint
• Salt and pepper
• 1 cup of bean sprouts
• 1 tablespoon of fish sauce
• 1 teaspoon of granulated sugar
• Juice of 1 lime

Instructions:

1. Make the peanut sauce first. Add the boiling water to the peanut butter and stir until combined. Add the rest of the sauce ingredients and mix well. Dedicate a separate space for.
2. Add some salt and pepper to the shrimp and toss. Prepare a smoking hot cast-iron skillet over high heat. Toss the shrimp once or twice while searing them for approximately 2 minutes or until they become pink and are just cooked through. Place aside.
3. Mix the fish sauce, sugar, lime juice, and garlic in a big bowl. Mix in the reserved bean sprouts, carrot, and scallion mixture.
4. Prepare rice noodles by boiling them as directed on the package. Drain completely and then wash it all down with cold water. Leave aside.
5. You can begin putting together now. Put some lukewarm water on a pie plate. You should submerge a package in water for roughly 5 seconds. It will be pretty rigid at this point, but it will soften somewhat as you begin rolling.
6. After 5 seconds, remove the packaging from the water and set it aside on a dry surface. Put a couple shrimp slices horizontally down the center of the wrapper. In a bowl, toss a handful of your marinated vegetables, a handful of your rice noodles, and a few sprigs of each of your three herbs (basil, cilantro, and mint)
7. To make a cigar, fold the wrapper’s sides over the filling, and then roll the cigar from the bottom up. Put on a plate for serving.
8. To finish making the rolls, keep going. Use peanut sauce as a condiment.