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Vietnamese Shrimp Rolls with Sweet Chile Dipping Sauce

From Tyler Florence
/ Source: TODAY

Servings: 2


  • Hot water
  • 1 teaspoon sugar
  • Six 8-inch round sheets of dried rice paper
  • 1 cup bean sprouts
  • 1 ounce cooked cellophane noodles
  • 1 carrot, julienned
  • 1 large beet, julienned
  • 2 teaspoons chopped peanuts
  • 1/2 pound poached shrimp, tails off
  • 2 mint leaves
  • Butter lettuce leafs
  • Fresh mint, for garnish
  • Fresh cilantro, for garnish

Sweet Chile Dipping Sauce


  • 1/4 cup rice wine vinegar
  • 1/4 cup fish sauce
  • 1/4 cup hot water
  • 2 tablespoons sugar
  • Juice of 1 lime
  • 1 teaspoon minced garlic
  • 1 teaspoon garlic-chile sauce
  • 2 tablespoons grated carrot
  • 2 tablespoons grated Daikon radish

Dilute the sugar in the hot water and give it a stir. Immerse the rice paper sheets in the hot water for 5 seconds, one at a time. Put them on a damp towel and keep them covered while you work to keep them from drying out and curling. Lay a rice paper sheet on a flat surface.

Fold up the bottom third to reinforce the base. Lay a small amount of bean sprouts, cellophane noodles, carrots, beets and peanuts across the folded lip. Fold the left and right sides in over the filling, then roll it up and over once. Stuff 2 pieces of shrimp inside the flaps and roll it up and over again. Lay the mint leaves inside the flaps and roll it over to close the whole thing up. Put the roll inside a lettuce leaf, garnish with mint and cilantro, serve with chile dipping sauce.

In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chile sauce until combined. Pour into a serving bowl. Add the grated carrot and radish. Serve with shrimp rolls.