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


Cut shrimp into lengthwise halves. To assemble rolls, moisten a sheet of rice paper in hot water; place on a clean cloth to absorb excess moisture. Put a portion of lettuce, onion strips, basil, mint, rice noodles, and bean sprouts on the rice paper. Sprinkle with some chopped peanuts. Fold one edge of rice paper over filling. 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. Moisten edges with water to seal. Continue until all rolls are made. Serve with Shrimp Roll Dipping Sauce. Makes 10 rolls.

Shrimp Roll Dipping Sauce:
In a small saucepan, heat 1 teaspoon olive oil and brown 2 cloves of minced garlic. 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. Sprinkle with chopped peanuts; serve warm with Shrimp Rolls.


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