Vietnamese Summer Rolls Recipe • Flavorful Asian Finger Food! - Episode #149

Wearing gloves, prep the bird’s eye chilies.

Transfer them to a bowl and add ginger, rice vinegar, sesame oil, sweet chili sauce, hoisin sauce and freshly squeezed lime juice. Whisk until well blended and set aside.

In a medium pot over high heat, boil water. Add shrimp and poach them for 1 minute.

Using a spider strainer or slotted spoon, transfer the poached shrimp to an ice bath. Leave them in for 3 minutes to cool off and stop the cooking process.

Scoop about 1/3 cup of the liquid from poaching shrimp into a shallow plate to dip the rice paper.

One at a time, dip rice paper with the rough texture side up – don’t leave it too long otherwise the paper will tear.

Lightly wet the work surface (it sticks less) and transfer the rice paper on top. Place 3 shrimp about a 1/3 of the way to make it easier to roll later and then neatly stack the rest of the ingredients (a little bit of each).

When the filling is done, fold one side over, trying to keep the ingredients tightly together and then fold the sides in and finish rolling (same technique as rolling dolmades or burritos).

Serve immediately otherwise loosely place a cling film on top and leave them at room temperature for no more than 2 hours.

Dietary

Allergens