VIETNAMESE SPRING ROLLS WITH DIPPING SAUCE
These Vietnamese spring rolls are the perfect recipe for beating the heat. Poached shrimp, rice noodles, herbs, and lettuce are rolled into a thin rice wrapper. Serve with the sweet and sour dipping sauce.
Provided by Allrecipes
Categories Appetizers and Snacks Wraps and Rolls
Time 1h25m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk vinegar, fish sauce, sugar, lime juice, garlic, and red pepper flakes together in a small bowl. Set the dipping sauce aside.
- Fill a large bowl with room temperature water. Add rice vermicelli and soak for 1 hour.
- Bring a large pot of water to a boil. Drop in shrimp and cook until curled and pink, about 1 minute. Remove the shrimp and drain. Slice each shrimp in half lengthwise. Transfer rice vermicelli noodles to the pot of boiling water and cook for 1 minute. Remove and drain in a colander. Immediately rinse the vermicelli with cold water, stirring to separate the noodles.
- To assemble the rolls, dip 1 rice wrapper in a large bowl of room temperature water for a few seconds to soften. Place wrapper on a work surface and top with 4 shrimp halves, 1/4 of the chopped lettuce, 1/2 ounce vermicelli, and 1/4 each of the mint, cilantro, and Thai basil. Fold right and left edges of the wrapper over the ends of the filling and roll up the spring roll. Repeat with remaining wrappers and ingredients. Cut each roll in half and serve with dipping sauce.
Nutrition Facts : Calories 137.2 calories, Carbohydrate 22.5 g, Cholesterol 63.9 mg, Fat 0.7 g, Fiber 0.7 g, Protein 10.1 g, SaturatedFat 0.2 g, Sodium 1170.4 mg, Sugar 7.4 g
SHRIMP AND RICE SAUSAGES WITH VIETNAMESE DIPPING SAUCE
Steps:
- 1 English cucumber, cut in half lengthwise, thinly sliced into half-moons 1. In a large bowl whisk 1 tablespoon oil, the fish sauce, and sugar until the sugar dissolves. Stir in the scallions, baking powder, and pepper (the mixture will foam slightly). Chop the shrimp into a chunky paste. Add the shrimp and rice to the scallion mixture and mix thoroughly. Working with 2 tablespoons at a time, shape the mixture into 24 to 30 two-inch long sausages and place on an oiled sheet pan. Brush the top of each sausage with oil. 2. In a small, nonreactive bowl whisk the sauce ingredients until the sugar is dissolved. 3. Prepare a two-zone fire for low heat (250° to 350°F) and preheat the grill pan on the cooking grate over direct heat. 4. Brush the cooking grate clean. Drain and add the wood chips to the charcoal and put the lid on the grill. When the wood begins to smoke, close the bottom vent on the grill and leave the top vent half open. Place the sausages in a single layer on the grill pan and cook over direct low heat, with the lid closed as much as possible, until the sausages are plump, opaque, and golden, 6 to 8 minutes, turning once. Remove from the grill. 5. Place each sausage on a lettuce leaf and top with mint, carrots, and cucumber. Drizzle with the sauce or use sauce for dipping. Serve warm or at room temperature.
DIRTY RICE WITH SAUSAGE AND SHRIMP
I make this as a one-dish meal on the stovetop. I normally don't add salt, because the sausages are salty enough without it. Yes, the onion and bell pepper are listed twice, because they are cut differently and added at different times.
Provided by Chocolatl
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil over medium-high heat in a deep, heavy skillet with a close-fitting cover.
- Add diced onion, celery, diced bell pepper, and garlic, and saute until well-browned, stirring often.
- Add sausage and chicken livers. Cook, stirring often, until sausage is well-browned.
- Add reserved liquid from mushrooms and scrape bottom of pan.
- Add thyme, red pepper flakes and black pepper. Stir in mushrooms, chopped onion, and chopped bell pepper. Cook until onions are slightly softened.
- Stir in rice. Cook, stirring, about 1 minute.
- Add stock, stir, and add shrimp.
- Reduce heat to very low. Cover tightly and simmer until liquid is absorbed and rice is cooked, about 40 minutes.
- Let stand 5 minutes before serving.
Nutrition Facts : Calories 619.1, Fat 32.8, SaturatedFat 9.7, Cholesterol 77.1, Sodium 1235.4, Carbohydrate 53.3, Fiber 3.7, Sugar 7, Protein 27.4
SUMMER ROLLS W / VIETNAMESE DIPPING SAUCE
This recipe from Martha TV kitchen is fabulous, and has become a regular in my summer cooking. If unable to find pencil-thin asparagus, you can slice one larger into two pieces. Also, teriyaki, could replace soy....y'all know the cooking routine....whatever ya got goes! Warning! you take these to a party as I did last night,,,,one guy singlehandedly ate almost all of them...in other words...addictive! Enjoy!
Provided by Penuchek
Categories Vegetable
Time 1h15m
Yield 16 appetizers, 16 serving(s)
Number Of Ingredients 27
Steps:
- Bring a large pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Set aside.
- In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Set aside.
- Heat canola oil in a large skillet set over high heat. Add mushrooms, and sauté until tender and mushrooms have released most of their liquid. Add vinegar, soy sauce, hoisin, and sesame oil; cook about 1 minute more. Season with salt and pepper. Transfer to a small bowl, and let cool to room temperature.
- Fill a shallow dish with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a work surface. Place 3 reserved shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border. Place 2 to 3 reserved mushrooms over shrimp. Top with 1/4 cup assortment of vermicelli, carrots, cucumbers, mint, basil, cilantro, mango, and asparagus. Fold bottom of wrapper over fillings; roll over once, tuck in sides, and finish rolling.
- Place finished roll on a plate; cover with a damp paper towel. Repeat process with remaining ingredients. Serve with dipping sauce.
- Crush garlic clove using the flat side of a large knife; sprinkle with salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl.
- Stir sugar in hot water until dissolved, and add to bowl. Stir in remaining ingredients. Cover with plastic wrap, and chill in refrigerator until ready to use. Store sauce in a refrigerator for up to 3 days.
Nutrition Facts : Calories 63.1, Fat 1.3, SaturatedFat 0.1, Cholesterol 6.4, Sodium 279.3, Carbohydrate 11.9, Fiber 1, Sugar 4.7, Protein 1.7
VIETNAMESE RICE NOODLES WITH LEMONGRASS SHRIMP
Nearly every little shop in Vietnam serves some version of this satisfying, simple dish. Bowls of room-temperature rice noodles are festooned with wok-fried or grilled shrimp (or beef, pork or chicken), scented with lemongrass, splashed with a sweet-and-spicy dipping sauce, and then served with pickled vegetables and tender, aromatic herbs.
Provided by David Tanis
Categories dinner, lunch, noodles, seafood, main course
Time 1h
Yield 4 servings
Number Of Ingredients 25
Steps:
- Make the pickled vegetables: Put carrot and daikon in a small bowl and sprinkle with sugar and salt. Add rice vinegar, toss well and set aside.
- Make the dipping sauce: In a small bowl, stir together brown sugar, vinegar, lime juice, fish sauce, garlic, ginger and chiles. Stir in 1/2 cup cold water and let mixture sit for 15 minutes. (Leftover sauce will keep up to 3 days, refrigerated.)
- Marinate the shrimp: Put shrimp in a shallow dish. Add fish sauce, brown sugar, garlic and lemongrass. Mix well to coat.
- Meanwhile, bring a large pot of water to boil. Turn off heat and add rice noodles. Soak noodles, stirring occasionally, until softened, usually about 7 to 8 minutes. Drain and rinse with cold water. Leave in colander at room temperature.
- Prepare a platter of lettuce leaves and herb sprigs for the table. Keep cool, covered with a damp towel.
- Put oil in a wok or frying pan over medium-high heat. When oil is hot, add shrimp without crowding (work in batches if necessary). Cook for about 2 minutes per side, until lightly browned.
- To serve, divide noodles among 4 large soup bowls, then top each with hot shrimp, pickled vegetables and a tablespoon or so of dipping sauce. Sprinkle with scallions and peanuts (and beans sprouts if using). Pass herb platter and remaining dipping sauce at the table, and encourage guests to customize bowls as desired.
SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE
Categories Mushroom Shellfish Appetizer Sauté Shrimp Cucumber Winter Jalapeño Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 36 pieces
Number Of Ingredients 21
Steps:
- For dipping sauce:
- Whisk all ingredients in medium bowl until sugar dissolves. Let stand at least 30 minutes. (Can be made 1 day ahead. Cover; chill.)
- For rice-paper rolls:
- Heat oil in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Cool.
- Place rice sticks in large bowl; add enough hot water to cover. Let stand until softened, about 30 minutes. Drain. Cut into 6-inch lengths; set aside. Fill same bowl with warm water. Add 1 rice-paper sheet and turn until beginning to soften, about 30 seconds (sheet will still be stiff in a few spots). Remove from water; drain on kitchen towel. Repeat with 5 more rice-paper sheets, arranging in single layer.
- Divide half of mint, cilantro, and basil among softened rice-paper sheets, arranging in line across lower third of each sheet and leaving 1-inch border on each end. Top with half of rice sticks, shaping into compact log. Top with half of lettuce, sprouts, cucumber, carrot, shrimp, and mushrooms. Fold bottom of each rice sheet over filling, then fold in ends and roll into tight cylinder. Place rolls, seam side down, on platter. Repeat soaking with remaining rice-paper sheets, then top with remaining filling to form 6 more rolls. (Can be made 6 hours ahead. Cover with damp paper towel and plastic wrap; chill.) Cut each roll diagonally into thirds. Arrange on platter and serve with sauce.
- *Available at Asian markets.
More about "shrimp and rice sausages with vietnamese dipping sauce recipes"
SHRIMP AND RICE SAUSAGES WITH VIETNAMESE DIPPING …
From canadianhometrends.com
Estimated Reading Time 2 mins
VIETNAMESE SPRING ROLLS & DIPPING SAUCES (WITH VIDEO) …
From healthynibblesandbits.com
CLASSIC VIETNAMESE DIPPING SAUCE (NướC CHấM) - DRIVE …
From drivemehungry.com
SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE
From bonappetit.com
NUOC CHAM (VIETNAMESE DIPPING SAUCE/DRESSING) - THE …
From thewoksoflife.com
5/5 (10)Total Time 5 minsCategory CondimentsPublished Aug 17, 2020
VIETNAMESE SUMMER ROLLS WITH SEARED SHRIMP - THE WOKS OF LIFE
From thewoksoflife.com
VIETNAMESE SUMMER ROLLS WITH DIPPING SAUCES - FOOD FOLKS AND …
From foodfolksandfun.net
VIETNAMESE SAUTéED MORNING GLORY WITH BEEF RECIPE
From seriouseats.com
FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO) - NATASHASKITCHEN.COM
From natashaskitchen.com
SHRIMP AND RICE SAUSAGES WITH VIETNAMESE DIPPING SAUCE
From everythingzoomer.com
BEST SHRIMP AND RICE SAUSAGES WITH VIETNAMESE DIPPING SAUCE …
From recipert.com
SHRIMP RICE-PAPER ROLLS WITH VIETNAMESE DIPPING SAUCE
From bonappetit.com
10 BEST DIPPING SAUCES FOR SHRIMP (+ EASY RECIPES)
From insanelygoodrecipes.com
GỏI CUốN - VIETNAMESE SPRING ROLLS – RED BOAT FISH SAUCE
From redboatfishsauce.com
VIETNAMESE SPRING ROLLS WITH SHRIMP (PEANUT DIPPING SAUCE TOO!)
From wholelottayum.com
20 EASY RICE PAPER RECIPES - COMFORTABLE FOOD
From comfortablefood.com
ONE POT SAUSAGE, SHRIMP AND RICE - SWEET SAVORY AND STEPH
From sweetsavoryandsteph.com
You'll also love