Mustard Leaves Roll with Crunchy Vegetables & Shrimps - Cuon Diep - Chef Tan - World Food Studio

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more budget-friendly.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salted soy sauce

Soy sauce is a lower-sodium alternative.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds are nut-free and lower in calories.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles reduce carbs, while spaghetti is more widely available.

Prepare mustard leaves by washing and drying them thoroughly.

Cook shrimp in boiling water until pink and opaque, about 2-3 minutes, then cool.

Julienne carrots, cucumber, and bell pepper into thin strips.

Soak rice vermicelli in hot water until soft, about 5 minutes, then drain.

In a bowl, combine cooked shrimp, vegetables, and herbs.

Lay a mustard leaf flat on a clean surface.

Place a small amount of the filling mixture on the leaf.

Fold the sides of the leaf over the filling, then roll tightly from the bottom up.

Repeat with remaining leaves and filling.

Mix fish sauce, lime juice, sugar, minced garlic, and chili for dipping sauce.

Serve rolls with dipping sauce and crushed peanuts on the side.

Cooking Techniques

Spice Level:

Allergens