Shrimp Rice Paper Rolls

Name: Shrimp Rice Paper Rolls
Yield: Makes 12 rolls
Cuisine: American
Ingredients: 2 firm, ripe avocados, pitted and peeled; 1 small cucumber; 2 ounces (55 g) thin rice stick noodles (vermicelli); 2 ounces (55 g) thin rice stick noodles (vermicelli); ⅓ cup (15 g) loosely packed fresh mint and/or cilantro leaves; ⅓ cup (15 g) loosely packed fresh mint and/or cilantro leaves; ¼ cup (15 g) finely sliced green onion, including green parts, or garlic chives; ¼ cup (15 g) finely sliced green onion, including green parts, or garlic chives; 3 tablespoons drained and julienned sweet pickled ginger; ¾ pound (340 g) cooked medium (31 to 35 count) shrimp, peeled, deveined, and halved lengthwise; Twelve 8-to-9-inch (20-to-23-cm) rice paper rounds; 2 firm, ripe avocados, pitted and peeled; 2 tablespoons lightly toasted sesame seeds

Preparation info

Makes
12 rolls

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

These Vietnamese-inspired salad rolls are easy to make and a fun choice for a DIY party with friends and family. You could substitute cooked lump crabmeat or other cooked fish for the shrimp. You can also serve these with Coconut-Peanut Sauce.

Ingredients

2 ounces (55 g) thin rice stick noodles (vermicelli)
1 small cucumber

Asia
Americas
Vietnam
United States
Fish course
Pescatarian
California
South East Asia

Method

Vietnamese Dipping Sauce (Nuoc Cham).

In a bowl of hot water, soften the noodles for 10 minutes; drain. Transfer to a medium saucepan of boiling water and cook the noodles for 1 minute. Drain and rinse in cold water to stop the cooking. Drain again and set aside, covered loosely with plastic wrap.

Peel and seed the cucumber and cut into th