Vietnamese Shrimp and Vegetable Rolls

Name: Vietnamese Shrimp and Vegetable Rolls
Prep time: 30 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1/2 c. fish sauce; 6 tbsp. rice vinegar; 2 tbsp. toasted sesame oil; 1 tbsp. sugar; 2 cloves garlic, crushed with press; 4 oz. thin rice noodles; 4 oz. shredded carrots; 8 oz. cooked, peeled shrimp, cut lengthwise in half; 1 small Granny Smith apple, thinly sliced; 1 c. packed fresh cilantro leaves; 1 c. packed fresh mint leaves; 12 large dried rice paper wrappers

By The Good Housekeeping Test KitchenPublished: Jun 13, 2016

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Mike Garten

Yields:

6 serving(s)

Prep Time:

30 mins

Total Time:

45 mins

These fast and fresh wraps are perfect for lunch on the go.

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Ingredients

1/2 cup fish sauce
6 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
1 Tbsp. sugar
2 cloves garlic, crushed with press
4 oz. thin rice noodles
4 oz. shredded carrots
8 oz. cooked, peeled shrimp, cut lengthwise in half
1 small Granny Smith apple, thinly sliced
1 cup packed fresh cilantro leaves
1 cup packed fresh mint leaves
12 large dried rice paper wrappers

Directions

1. Step 1In a small bowl, whisk fish sauce, vinegar, sesame oil, sugar, garlic, and 1/4 cup water; set sauce aside. Cook rice noodles as label directs; rinse with cold water and drain well. With kitchen shears, snip noodles 3 or 4 times to shorten and untangle; set aside.
2. Step 2Pour 2 cups warm water into shallow pie plate or cake pan. Arrange carrots, shrimp, apple slices, and herbs in separate dishes. Line a large platter with damp paper towels.
3. Step 3Working with 1 at a time, submerge rice paper wrapper in warm water just until soft. Remove from water, letting excess drip off, then spread out on cutting board. Layer a few leaves of herbs, 3 tablespoons noodles, 2 tablespoons carrots, 2 apple slices, and 4 shrimp halves across bottom third of wrapper. Lift bottom of wrapper up over filling, tucking under and rolling tightly. Fold in sides, then continue rolling to seal. Place on prepared platter. Cover with damp paper towels. Repeat with remaining ingredients.
4. Step 4Slice each roll in half. Serve with sauce. Rolls may be assembled and refrigerated, covered with damp paper towels and plastic wrap, up to 3 hours ahead. Remove from refrigerator 10 minutes before serving.