Vietnamese Shrimp Rolls

Demonstrated by: 1st Princess Karin Tran.
Sponsored by the Chinese Chamber of Commerce of Hawaii.
Narcissus Festival Recipes on January 16, 2000.



Vietnamese Shrimp Rolls

  • 15 large tiger shrimp, shelled, cleaned, and cooked
  • 10 sheets round rice paper wrappers
  • Manoa lettuce leaves, torn into bite-sized pieces
  • 1/2 cup fried onion strips (available in Oriental stores)
  • Vietnamese basil leaves
  • Mint leaves
  • 1 pkg rice noodles (mai fun), cooked and drained
  • 1 pkg bean sprouts, rinsed
  • 2 cups chopped peanuts
  • 10 (8-inch lengths) fresh chives


  1. Cut shrimp into lengthwise halves.
  2. To assemble rolls, moisten a sheet of rice paper in hot water; place on a clean cloth to absorb excess moisture.
  3. Put a portion of lettuce, onion strips, basil, mint, rice noodles, and bean sprouts on the rice paper.
  4. Sprinkle with some chopped peanuts.
  5. Fold one edge of rice paper over filling.
  6. Place 3 shrimp pieces and 1 chive piece next to folded edge; fold left and right edges of the rice paper over mixture and roll tightly to form a roll.
  7. Moisten edges with water to seal.
  8. Continue until all rolls are made.
  9. Serve with Shrimp Roll Dipping Sauce.

Makes 10 rolls.

Shrimp Roll Dipping Sauce:

  1. In a small saucepan, heat 1 teaspoon olive oil and brown 2 cloves of minced garlic.
  2. Lower heat and add 3 tablespoons hoisin sauce, 2 teaspoons chunky peanut butter, 2 tablespoons sugar, 1 tablespoon white vinegar, and 1 tablespoon water; stir until smooth.
  3. Sprinkle with chopped peanuts; serve warm with Shrimp Rolls.


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