Vietnamese-Inspired Shrimp Spring Roll Tacos
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 427
- Total Fat
- 29
- Saturated Fat
- 4
- Carbohydrates
- 29
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 15
- Cholesterol
- 73
- Sodium
- 581
- Total: 1 hr 15 min
- Active: 1 hr 10 min
Ingredients
Mexican Peanut-Chile Sauce (Salsa Macha):
1 cup avocado oil
3/4 cup roasted unsalted peanuts
4 cloves garlic, crushed
2 tablespoons raw white sesame seeds
1/2 teaspoon whole cumin seeds
2 teaspoons chipotle chile powder
1/4 cup warm water
3 tablespoons rice vinegar
1 tablespoon dark brown sugar
Nuoc Cham:
1/2 cup warm water
3 tablespoons plus 1 teaspoon fish sauce, preferably Red Boat
3 tablespoons lime juice
2 tablespoons granulated sugar
2 teaspoons rice vinegar
Pinch kosher salt
2 carrots, cut into matchsticks
2 Persian cucumbers, cut into matchsticks
Spring Roll Tacos:
Three to four 1-inch pieces ginger
Kosher salt
1 pound jumbo (21- to 30-count) shrimp, peeled, deveined and tails removed
3 ounces dried thin rice noodles (maifun)
One 7.5-ounce package jicama tortillas
Leaves from 8 to 10 stalks fresh cilantro
Leaves from 8 to 10 stalks fresh mint
Directions
- For the Mexican peanut-chile sauce: Set a medium saucepan over medium heat, then pour in the oil. Drop in the peanuts and garlic. Cook, stirring often, until the peanuts begin to brown, 4 to 5 minutes. Add the sesame and cumin seeds and cook, keeping a close eye on it and stirring often, until the sesame seeds turn golden brown, about 3 minutes. Add the chipotle powder and saute for 30 seconds, then turn off the heat and immediately pour everything into a blender. Add the warm water, rice vinegar and brown sugar. Pop the lid on, and use a kitchen towel to hold it down. Blend until the mixture is nearly smooth (see Cook's Note). Spoon into a bowl and set aside.
- For the nuoc cham: Stir together the warm water, fish sauce, lime juice, granulated sugar, rice vinegar and salt in a bowl. Add the carrots and cucumber and set aside.
- For the spring roll tacos: Set a medium saucepan of water over high heat and let it come to a boil. Add the ginger and some salt, then carefully add the shrimp. Stir, then allow to cook until opaque, about 3 minutes. Remove the shrimp to a plate using a slotted spoon.
- Allow the water to come back to a boil, then add the noodles and turn the heat off. Allow to sit until the noodles are tender but not mushy, 3 to 4 minutes. Remove the noodles to a bowl using tongs or a spider and set aside. Bring the water back to a boil and cook the tortillas one at a time, cooking for 1 minute each.
- To make a taco, spread a tablespoon or so of the peanut-chile sauce on a tortilla. Place some noodles on top followed by the carrots and cucumber in nuoc cham. Top with 3 shrimp and the cilantro and mint leaves. Serve!