Shrimp summer rolls
Summer rolls are the fresh sibling of spring rolls: nothing fried, everything raw and fragrant, wrapped in a translucent rice sheet. The only obstacle is the sheet, and it vanishes once you learn it needs 5 seconds in water, not 30.
Instructions
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Prep the fillings ⏱ 5 min
Cook the vermicelli 5 minutes, rinse with cold water and drain. Cut the vegetables into batons, thaw the shrimp and halve them lengthwise. Line everything up assembly-line style.
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Soak the sheet just right
Fill a wide dish with warm, not hot, water. Pass the rice paper through for 5 to 8 seconds, until only the edges soften, and lay it on a clean towel. It will finish softening by itself in the next seconds, that is the whole secret.
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Roll it tight
Place the shrimp cut side up on the lower third, then vermicelli, vegetables and herbs. Fold the sides over the filling and roll tightly from the bottom up, like a small burrito.
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Dip and serve
Mix the hoisin with peanut butter and water until creamy. Halve the rolls and serve fresh, dip on the side.
Good to know
The classic mistake is soaking the sheet too long: it turns sticky and tears. Take it out while still slightly firm in the centre. The rolls keep 2 hours under a damp towel, not overnight.
Ready to cook Seriosly?
Authentic taste isn't improvised, it's taken Seriosly.
Shrimp summer rolls
Shrimp summer rolls
Summer rolls are the fresh sibling of spring rolls: nothing fried, everything raw and fragrant, wrapped in a translucent rice sheet. The only obstacle is the sheet, and it vanishes once you learn it needs 5 seconds in water, not 30.
Notes
The classic mistake is soaking the sheet too long: it turns sticky and tears. Take it out while still slightly firm in the centre. The rolls keep 2 hours under a damp towel, not overnight.
