Shrimp Summer Rolls with Sweet Chili Sauce
Vietnamese inspired summer rolls, stuffed with rice noodles, shrimp and vegetables. Served with a sweet chili dipping sauce.
Ingredients
- 1 pound large shrimp
- ½ tsp. kosher salt
- 1 tsp. red pepper flakes
- ½ lemon
- 3 ounces vermicelli rice noodles
- 16 rice paper wrappers
- 1½ avocados, halved and thinly sliced
- 6 carrots, peeled and julienned
- 6 radishes, sliced
- 30 mint leaves
For the Sweet Chili Dipping Sauce:
- ¼ cup vegetable oil, divided
- 3 tbsp. minced Fresno chili, seeded
- 1 tbsp. garlic, minced
- ½ cup bottled sweet chili sauce
- 1 tbsp. sambal olek (chili garlic sauce)
- ½ cup water
- 2 tsp. cornstarch mixed with 4 tsp. water
Instructions
- Begin by cooking the shrimp: Bring a large pot, half full of water, to a boil. Add the salt, red pepper flakes, lemon, and shrimp. Boil the shrimp for five minutes or until they're firm and pink. Remove the shrimp with a slotted spoon and drain them in a colander. Slice in half lengthwise.
- Next, cook the rice noodles according to the package directions. Then, drain them and rinse with cold water.
- Next, make the Sweet Chili Dipping Sauce: In a three- quart saucepan, on low heat, heat half of the oil. Add the Fresnos and cook five minutes or until they're soft. Add the garlic, sweet chili sauce, sambal Olek, water, and the rest of the oil. Boil for three minutes. Stir in the cornstarch and water mixture and cook one minute.
- Next, stuff the rolls: In a pan filled with a half inch of warm water, dip one of the rice paper wrappers in until it's soft and pliable. Carefully lay it out on a cutting board. Place some of each ingredient about an inch from the bottom of the rice wrapper. Fold the bottom of the rice wrapper up to cover the ingredients. Then, fold the sides in and roll up the rice wrapper into a log.
- Serve with the dipping sauce.
Nutrition
Calories: 60kcal
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