Vietnamese Spiral Shrimp Rolls
Delicate rolls made from rice paper with succulent king prawns and fresh vegetables sliced into thin spiralized strips. The perfect appetizer served with aromatic fish sauce and lime.
Ingredients
- Lime
- 2 tbsp Rice vinegar
- 1 tbsp Palm sugar
- 3 tbsp Fish sauce
- 1 pcs Bird's eye chili pepper
- 6 pcs Rice paper sheets
- bunch Fresh mint
- bunch Fresh cilantro
- 12 pcs King prawns
- 1 pcs Carrot
- 1 pcs Zucchini
Instructions
- In a bowl, mix together rice vinegar, palm sugar, fish sauce, and finely chopped chili pepper. Add 50 ml of water and let the sugar dissolve completely. Allow the sauce to infuse so all the flavors develop fully.
- Prepare your workspace: fill a wide bowl with warm water and place a clean damp kitchen towel in front of you. Dip a sheet of rice paper into the water for a few seconds until it softens, then carefully lay it on the towel.
- Place a few mint and cilantro leaves in the center of the sheet, then top with two prawns and a small handful of spiralized vegetables (cut them shorter if the spirals are too long).
- Fold the side edges of the sheet toward the center over the filling, then fold the top and bottom edges so the filling is completely covered. Roll tightly. Repeat the process with the remaining sheets and filling.
- Slice the finished rolls diagonally with a sharp knife and serve with dipping sauce. Garnish with lime wedges if desired.