Fresh Summer Shrimp Rolls with Nuoc Cham Dipping Sauce

Fresh Summer Shrimp Rolls with Nuoc Cham Dipping Sauce

Make as few or as many as you wish. With the components cooked, shredded and chopped, and stored in the refrigerator, assembling these restaurant favorites takes only a minute. Serves 6 or more, depending on what else you serve.  (Recipe from The Perfect Pantry)

1 package rice vermicelli
1 package rice paper rounds
1 dozen cooked and cooled medium shrimp, optional

1 cup shredded carrots
1 cup shredded cucumber (European seedless cukes work best)
1 cup shredded iceberg lettuce
Large handful of mint leaves
1/4 lb mung bean sprouts

Nuoc cham, for dipping

Fill a bowl with hot water. Soak the rice vermicelli for 15 minutes, until flexible. Drain. Bring a large pot of water to a boil. Drop in the rice vermicelli, and cook for 45 seconds. Drain, rinse under cold water, and drain again. Set aside. 

Make sure all of your components are prepared and laid out on your work surface. Cut the cooked shrimp lengthwise through the center to make 2 flat halves. Leave mint leaves whole. 

Spread a clean dish towel on the countertop in front of you. Fill a large shallow pan with hot tap water. Take one rice paper round and submerge it in the hot water for 20 seconds or until it is pliable. Transfer to the dish towel. 

Working quickly, take a small bit of rice vermicelli and place it in the bottom third of the round. Top that with a small amount of lettuce, carrots, cuke, bean sprouts, 2 halves of shrimp and a couple of mint leaves. Fold the bottom up over the filling. Fold the sides in, and roll to the top.  

Place seam side down on a plate, cover with a damp cloth, and continue until you have made as many salad rolls as you wish. 

They can be stored in the fridge covered with a damp cloth for up to an hour before serving. Serve with two sauces: nuoc cham and Chinese peanut dressing.

Nuoc cham (Vietnamese dipping sauce)

Keeps in the fridge for a month or more. Makes 1-1/2 cups (approx.).

1/2 tsp chili paste with garlic (Lan Chi brand is best)
2/3 cup hot water
1/4 cup sugar (or less, to taste)
1/4 cup fish sauce (use Three Crabs brand with pink label to achieve best flavor)
Juice of 1/2 lime

Place all ingredients in a small jar with a tight-fitting lid. Shake!