Shrimp Summer Rolls

Total Time:
1 hr 10 min
1 hr
10 min

6 servings

  • For the Sauce:
  • 1/3 cup unsalted peanuts
  • 1 1/2 teaspoons vegetable oil
  • 2 teaspoons red curry paste
  • 2 teaspoons fish sauce
  • 1 tablespoon sugar
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon hoisin sauce
  • For the Rolls:
  • Kosher salt
  • 1 tablespoon rice vinegar
  • 2 teaspoons sugar
  • 6 black peppercorns
  • 12 medium shrimp (unpeeled)
  • 1 ounce rice vermicelli
  • 1 cucumber
  • 3 scallions
  • 8 8 -inch-round rice paper wrappers
  • 1/2 bunch mint
  • 1/2 bunch basil
  • 1/2 bunch cilantro
  • 4 Boston lettuce leaves, torn
  • Make the sauce: Grind the peanuts in a food processor. Heat the vegetable oil in a saucepan over medium heat. Add the curry paste and cook 1 minute. Add the fish sauce and cook 1 more minute. Add the ground peanuts and cook, stirring, about 4 minutes. Sprinkle in the sugar and cook 1 to 2 more minutes. Stir in the coconut milk, chicken broth and hoisin sauce. Reduce the heat to low and simmer until thick, about 20 minutes. Let cool.

  • Make the rolls: Fill a saucepan with water and season with salt. Add the vinegar, sugar and peppercorns and bring to a boil over high heat. Add the shrimp and simmer until pink, 2 minutes. Drain and run under cold water. Peel the shrimp, then halve lengthwise and devein. Cover and chill.

  • Cook the rice noodles as the label directs, then drain. Cut the cucumber and scallions into matchsticks and toss with 1 teaspoon salt in a bowl. One at a time, soak a rice paper wrapper in warm water until pliable, 30 seconds, then lay on a cutting board and pat dry. Arrange 3 shrimp halves across the middle of the wrapper; top with some noodles, herbs, cucumber, scallions and lettuce. Fold the bottom of the wrapper over the filling, then fold in the sides and roll up into a tight bundle. Cut in half; serve with the peanut sauce.

  • Photograph by Con Poulos

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