Southeast Asian–Style Spring Rolls with Shrimp

Name: Southeast Asian–Style Spring Rolls with Shrimp
Total time: 75 min
Ingredients: 1 teaspoon granulated sugar; 1 1/2 tablespoons fermented fish sauce such as nuoc mam; 2 1/2 tablespoons lime juice from one lime; 1 teaspoon table salt; 3 ounces rice vermicelli; 8 ounces medium shrimp, peeled with tails removed; 1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup); 1/3 cup chopped unsalted roasted peanuts; 1 medium jalapeño chile or 2 Thai chillies, stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes; 1 large cucumber (about 12 ounces), peeled and cut according to illustrations below; 4 leaves red leaf lettuce or Boston lettuce, halved lengthwise; 8 round rice paper wrappers (8 inches in diameter); 1/2 cup loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn into 1/2-inch pieces; 1/2 cup fresh cilantro leaves, loosely packed

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Explore the flavors of Southeast Asia with these spring rolls, featuring shrimp, crisp veggies, and herbs, all wrapped in delicate rice paper.

Keywords

Fish & Seafood
Asian
Appetizers

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Ingredients

1 teaspoon granulated sugar
1 1/2 tablespoons fermented fish sauce such as nuoc mam
2 1/2 tablespoons lime juice from one lime
1 teaspoon table salt
3 ounces rice vermicelli
8 ounces medium shrimp, peeled with tails removed
1 large carrot, peeled and grated on large holes of box grater (about 1/2 cup)
1/3 cup chopped unsalted roasted peanuts
1 medium jalapeño chile or 2 Thai chillies, stemmed, seeded, and minced, or 1/2 teaspoon red pepper flakes
1 large cucumber (about 12 ounces), peeled and cut according to illustrations below
4 leaves red leaf lettuce or Boston lettuce, halved lengthwise
8 round rice paper wrappers (8 inches in diameter)
1/2 cup loosely packed fresh Thai basil leaves or mint leaves, small leaves left whole, medium and large leaves torn into 1/2-inch pieces
1/2 cup fresh cilantro leaves, loosely packed