Shrimp Summer Rolls with Andrew Zimmern

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 a wet flower sack towel and lay it on a flat surface.

Hydrate rice paper by placing it on the wet towel and pressing down to ensure it's evenly moist.

Cut romaine lettuce into a chiffonade using a utility knife, holding the knife securely.

Slice Thai chili thinly for optional spice, using the tip of the knife for control.

Julienne cucumber into matchstick pieces, avoiding the seed pod.

Cut carrots into 2 to 2.5 inch lengths, flatten one end, and julienne them into thin strips.

Chiffonade mint leaves by stacking and cutting them thinly with a utility knife.

Cut shrimp in half using a utility knife, ensuring even cuts.

Prepare dipping sauce by mixing fish sauce, lime juice, and simple syrup, adding sliced Fresno chili and ground sesame.

Assemble the summer rolls by laying down rice vermicelli, lettuce, bean sprouts, cucumber, cilantro, chives, mint, and shrimp on the rice paper.

Fold the sides of the rice paper over the filling, then roll tightly from the bottom to the top, ensuring it's snug.

Cut the summer rolls in half to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens