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Scrumptious Shrimp and Vegetable Rolls Recipe

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This recipe for Scrumptious Shrimp and Vegetable Rolls, by , is from Cooking in Stilletos! Some men think that's HOT!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lindy Hurd
Added: Sunday, March 8, 2009


2 cups shredded carrots
1 small onion, thinly sliced
3/4 cup unseasoned rice vinegar
1/2 cup sugar
2 tsp minced garlic
1 tbsp fish sauce
Sixteen 8 inch round rice papers
16 cilantro sprigs
1 head Boston lettuce
1 lb cooked shrimp, halved
1 yellow bell pepper, cut into thin strips
3 1/2 oz bean thread vermicelli, soaked in hot water until pliable and drained well

1. In a bowl, toss the carrots, onion, 1/4 cup vinegar and 2 tbsp sugar. Let stand until the vegetables soften, 30 minutes. Drain.
2. In a glass bowl, mix the remaining vinegar, sugar and garlic. Microwave at high power for about 30 seconds, until the sugar is dissolved. Add the fish sauce and set aside for 30 minutes.
3. Meanwhile, soak 1 rice paper at time in hot water until pliable, about 10 seconds; transfer to a work surface. Set a cilantro sprig and lettuce leaf on the lower third of the rice paper and top with 3 shrimp halves. Top with some of the yellow pepper, vermicelli and the pickled vegetables; roll up tightly, folding in the sides. Place the roll on a platter and repeat with remaining ingredients. Halve the rolls and serve with sauce for dipping.

Personal Notes:
Personal Notes:
Recommended Wine...Fish Eye Merlot from California




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