Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Summer Roll Platter with Shrimp Chips
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- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 252
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 22 g
- Cholesterol
- 110 mg
- Sodium
- 928 mg
This crowd-pleasing platter, inspired by Vietnamese summer rolls, holds a bounty of vegetables, fresh herbs, tofu, rice noodles and shrimp, with two separate sauces — hoisin-peanut and a spicy mix of fish sauce, garlic and lime — for topping. In place of rice paper for rolling up the ingredients, we sub in freshly fried shrimp chips as a sturdy vehicle for scooping and assembling the fillings. All of the components — except for the noodles — can be prepped a day in advance for easy assembly.
- Level: Intermediate
- Total: 1 hr 15 min
- Active: 1 hr 15 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 252
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 3 g
- Sugar
- 11 g
- Protein
- 22 g
- Cholesterol
- 110 mg
- Sodium
- 928 mg
Ingredients
Dipping Sauces:
Summer Roll Platter:
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Directions
- For the dipping sauces: Whisk the lime zest and juice, fish sauce, sugar, red chile and garlic in a medium bowl until the sugar is dissolved. Cover and refrigerate until ready to serve.
- Whisk the hoisin sauce, peanut butter and chile crisp in a small bowl until smooth. Whisk in 3 tablespoons cold water; the sauce should be thin enough to drizzle. If not, continue to whisk in more cold water 1 tablespoon at a time until it reaches the right consistency. Cover and refrigerate until ready to serve.
- For the summer roll platter: Fill a large pot or Dutch oven halfway with water and bring to a boil; add 1 tablespoon plus 1 1/2 teaspoons salt. Cook the vermicelli according to the package instructions, then use a spider or tongs to transfer to a colander to drain. Rinse under cold running water until completely cooled. Shake the colander to remove excess water and arrange the noodles in a pile on a large serving platter. Bring the water back to a boil.
- Fill a medium bowl with ice water. Add the shrimp to the boiling water and poach until cooked through, 1 to 2 minutes. Transfer to the ice water using a slotted spoon or spider and set aside until completely cooled, about 2 minutes. Remove any tails. Cut the shrimp in half lengthwise along the back and assemble on the platter in a separate pile.
- Press the tofu between paper towels to remove water. Cut into 1/2-inch-thick planks along a short side. Stack 3 to 4 planks on top of each other and cut into 1/2-inch-thick strips. Repeat with the remaining planks. Sprinkle the tofu strips evenly with 1/4 teaspoon salt; do not toss.
- Heat a large nonstick skillet over medium-high heat with 1 tablespoon neutral oil until shimmering. Add the tofu strips and cook, gently tossing occasionally with a rubber spatula, until golden brown, 5 to 7 minutes. Add the soy sauce and sugar and gently toss together. (Some strips may break apart, which is okay.) Transfer to the platter in a pile away from the shrimp to cool down.
- Fill a large saucepan halfway with neutral oil and heat until the oil registers 350 degrees F on a deep-fry thermometer.
- Set a cooling rack over a rimmed baking sheet. Carefully sprinkle a small handful of the shrimp chips into the hot oil and fry, tossing occasionally, until puffed, about 15 seconds. Using a slotted spoon or spider, transfer to the cooling rack. Repeat with the remaining shrimp chips. Transfer to a large serving bowl.
- To assemble, scatter piles of the carrots, cucumber, bean sprouts, mint leaves and cilantro leaves on the platter. Serve with the dipping sauces alongside.
Cook’s Note
Shrimp chips (also known as prawn-flavored chips) are shrimp blended with tapioca and dehydrated into small discs. When fried in hot oil, they expand into a cup shaped chip. The sauces can be stored in separate airtight containers in the refrigerator for up to a week.
