Shrimp Summer Rolls with All the Sauces | Sweet Heat with Rick Martinez

shrimp

🥗Healthier: tofu

💰Cheaper: cooked chicken

Tofu offers a plant-based option, while chicken is often less expensive.

rice vermicelli

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a budget-friendly alternative.

peanut sauce

🥗Healthier: sunflower seed butter

💰Cheaper: soy sauce

Sunflower seed butter is nut-free, and soy sauce is a cost-effective dipping option.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed salad greens

Dried herbs are lower in cost and can be used when fresh herbs aren't available.

Prepare shrimp by salting them to lock in flavor and let sit for 10 minutes at room temperature.

Heat coconut oil in a pot until it reaches 180 degrees Fahrenheit.

Add crushed garlic, ginger, and lemongrass to the coconut oil for flavor.

Poach shrimp in the coconut oil for about 8 minutes until they turn pink and curl up, keeping the temperature between 165 and 180 degrees.

Remove shrimp from the oil and let them drain to remove excess oil.

Bring a pot of water to a boil for the rice noodles.

Place rice noodles in a bowl and cover with hot water for about 3 minutes, then drain and rinse with cold water to stop cooking.

Use a mandolin to julienne a large carrot into thin strips.

Prepare rice paper by soaking in warm water until pliable, about 10-15 seconds.

Lay soaked rice paper on a clean surface and add lettuce, rice noodles, shrimp, mint, basil, cucumber, and carrot strips.

Fold the sides of the rice paper over the filling and roll tightly from the bottom to the top.

Repeat the process with remaining ingredients to make more rolls.

Serve summer rolls with hoisin, peanut, and fish sauce dipping sauces.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens