Let’s put a fun and tasty twist on Shrimp Summer Rolls and incorporate Shrimp Nigiri Sushi’s style. It’s a game-changer and takes them to the next level! Stick around and see how delicious they are!
Recipe
Serve: 6
Prep time: 45 minutes
Cook time: 5 minutes
For the summer rolls:
12 large unpeeled shrimp, 26-30
6 sheets rice paper
½ head lettuce
1 ½ cups bean sprouts
1 handful garlic chives
1 medium cucumber, cut into strips
½ cup mint leaves
½ cup cilantro
For the dipping sauce:
1 cup hot water
5 tablespoons sugar
5 tablespoons fish sauce
5 tablespoons lime juice
3 garlic cloves, minced
2 red finger hot peppers, minced
Instructions
To prepare the shrimp:
- Soak the bamboo skewers in water for about 5 minutes. (It makes the skewing process a lot smoother.)
- From the head side of the shrimp, pull out the intestinal tract, without peeling off the shell.
- From the bottom part of the shrimp, insert the skew from the front to the tail. Do the same with the rest. (By doing so, the shrimp won’t curl up while boiling.)
- In a pot of water over high heat, bring it to a boil. Transfer the shrimp skewers inside. Boil for about 2 minutes until completely cooked through.
- Transfer the shrimp in cold water to stop cooking. Drain. Remove the skewer, and peel off the shell.
- From the bottom side of the shrimp, butterfly it open, without cutting all the way through. Do the same with all of them.
To make the dipping sauce:
- In a bowl, add the hot water, sugar, fish sauce, lime juice, garlic, and red finger hot peppers. Stir until the sugar is dissolved.
To assemble the fresh spring rolls:
- Prepare a plate of water. Dip the rice paper in it for about 2 seconds.
- Add the lettuce, bean sprouts, garlic chives, cucumber, mint leaves, and cilantro to it. Fold the sides of the rice paper inward, and roll it up halfway.
- Place 2 slices of shrimp on it, with the tails on the outside. Roll it up all the way. Cut it in half at the center. Do the same with the rest.
