Vietnamese Fresh Salad Roll (Shrimp) Recipe - MEDIUM ⭐️⭐️⭐️

In Vietnamese, fresh spring rolls made with rice paper are called gỏi cuốn, which translates to 'salad rolls.' You’ll find them in every Vietnamese restaurant, and each place has its own twist. Making a great salad roll can be tricky for beginners, but don't worry—practice makes everything better!

 

PREP TIME : 30 mins    
COOK TIME: 20 mins
SERVINGS : 8 rolls

 

 [ Salad Rolls ]

 10 pieces fresh rolls rice paper
 18 medium shell-on shrimp
⅓ pack thin rice noodles or bánh hỏi
1 head green leaf lettuce or red leaf lettuce
¼ tsp salt
½ bunch mint
½ bunch chives

 [ Dipping Peanut Sauce ]

  ½ cup creamy peanut butter
  ½ cup water
  2 tbsp rice vinegar
  2 tbsp soy sauce
  1 ½ to 2 tbsp maple syrup, can replace with brown sugar
  1 tsp toasted sesame oil

 [ OR Dipping Fish Sauce ]
⅓ cup water
 3 tbsp sugar
 2 tbsp fish sauce
 1 tbsp lime juice
 1 Thai chilli, sliced
 a clove of garlic, minced

1. Soak your noodles into warm water for at least 10 minutes.

2. Prepare the sauce : Pour all the ingredients into a pan, mix everything together and bring it to a boil over medium heat. Remove it from the heat and pour the sauce into a dipping bowl. It will thicken slightly as it cools.

2. Cook the rice noodles according to the package instructions. This can take anywhere from 3 to 10 minutes, depending on the thickness. Once done, drain and cool the noodles under cold running water to stop them from overcooking.

3. Rinse and dry all your vegetables.

4. Devein shrimps.

5. Cook the shrimp by adding them to a small pot with enough water to cover. Add a pinch of salt and bring to a boil over medium-high heat. Cook for 2 minutes, or until the shrimp are cooked through. Drain and run under cold water to stop the cooking process.

6. Remove the shells and tails, then slice each shrimp in half.

7. Fill a plate with warm water and soak a sheet of rice paper for 5-10 seconds, . Lay it on a plate and get ready to roll!

8. Place a lettuce leaf toward the bottom of the rice paper, leaving about 1 inche of space on either side. Add mint and chives on top.

9. Place shrimp in the middle.

10. Evenly add noodles across the veggies.

11. Fold the sides toward the middle. Lay some chives lengthwise with one end poking out. Fold the bottom up to cover the noodles, then tightly roll upwards to complete the spring roll.