Time: 25 min.
Complexity: easily
Servings: 4

In this Vietnamese summer roll recipe, the sesame-ginger dressing does double duty: season the shrimp and vegetable garnish with it and serve it as a dip. The filling of these rolls doesn't include the usual rice noodles, just vegetables and shrimp, making the appetizer even more juicy and light.

Ingredients:

• 220 g of cooked large shrimp, peeled and deveined
• 3/4 cup Asian sesame-ginger dressing, plus extra for serving
• 4 cups shredded coleslaw mix
• 4 green onions, finely chopped
• 1 cup cilantro leaves
• 0.5 cup chopped roasted salted peanuts
• 8 round sheets of rice paper for rolls
• 2 carrots, grated
• 1 cucumber, cut into strips
• 1 small red bell pepper, cut into strips

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

shrimps, rice paper, white cabbage, carrot, sweet pepper, Peanut

We recommend

Preparation:

Step 1
• Halve the shrimp lengthwise and toss in a medium bowl with 1/3 cup of the sesame-ginger dressing. Combine the coleslaw mixture in a large bowl with the green onions, cilantro, peanuts, and remaining dressing. Set aside while you assemble the rolls.
Step 2
• Fill a wide, shallow bowl with warm water. Soak the rice paper until it becomes pliable, about 15 seconds. Place the sheet on a work surface and arrange a row of shrimp in the center, leaving about 2.5 cm from the edges. Top with some carrots, cucumbers, and peppers. Fold the edges inward, then roll up.
Step 3
• Repeat with the remaining sheets and ingredients, covering the finished rolls with a damp paper towel to prevent them from drying out.
Step 4
• Divide the salad among 4 plates and place 2 rolls on each. Serve with Asian-inspired dipping sauce.

Votes: 1