Vietnamese LemonGrass Grilled Shrimp Fresh Rolls with a Peach and Thai Chilli Peanut Sauce

Name: Vietnamese LemonGrass Grilled Shrimp Fresh Rolls with a Peach and Thai Chilli Peanut Sauce
Cuisine: Asian, Vietnamese
Ingredients: 100 g thin vermicelli rice noodles (prepared according to package directions, coolled); 12 - 1 inch long and 1 inch wide pieces of butter lettuce (boston); 1 cup match stick cut carrots; 1 ⁄4 cup English cucumber (cut into matchsticks); 24 fresh mint leaves; 24 fresh basil leaves; 12 medium cilantro sprigs; 12 chives; Twelve 6-inch round rice paper spring roll wrappers; 18 medium shrimp (peeled, deveined and tails left on); 3 tbsp fish Sauce; 1 tbsp finely chopped lemongrass; 2 garlic cloves finely minced; 1 tbsp honey; juice of 1 large lime; 1 small red Thai chilli pepper (thinly sliced, deseed for milder spice); 1 large peach (skin on quartered); 1 garlic clove (minced); 2 tbsp finely chopped fresh cilantro; 1 tbsp rice vinegar; 1 ⁄2 tsp. sesame oil; 1 medium red Thai chilli pepper (finely chopped, deseed for a milder spice); 1 tbsp. finely chopped unsalted peanuts

10 steps

Updated at: Tue, 15 Aug 2023 20:48:15 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories1155.1 kcal (58%)

Total Fat14.7 g (21%)

Carbs212.2 g (82%)

Sugars41.5 g (46%)

Protein46 g (92%)

Sodium5464 mg (273%)

Fiber16.2 g (58%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Marinate Shrimp, whisk all ingredients in a bowl and toss shrimp. let marinade for 30 minutes.

Step 2

For the dipping sauce, puree peach and place in a glass bowl. Whisk in garlic, fresh cilantro, rice vinegar and Thai chilies. Place in a dipping bowl and refrigerate. When ready to use top with peanuts.

Step 3

Preheat grill to medium-high heat.

Step 4

Prepare noodles and all remaining ingredients.

Step 5

Grill shrimp 1-2 minutes per side until pink. Remove tails and cut shrimp in half horizontally and place on a plate.

Step 6

For the spring rolls: Arrange your ingredients in the following, shrimp, rice noodles, lettuce, carrots, cucumber, basil, mint and cilantro. Place a clean damp kitchen towel on a flat working surface. Fill a wide shallow bowl with hot tap water. Submerge a spring roll wrapper in the bowl with the hot water. Let it soak until soft, about 10 seconds. Lay the wrapper down flat on your damp towel. Working quickly as you don’t want the wrapper to dry out, lay 3 shrimp halves in a row, cut side up, just above the centre of the wrapper, leaving about 1/2 inch of space on each side.

Step 7

Layer a small portion of rice noodles over the shrimp. Top with one piece of lettuce, 4-5 carrots, 3-4 cucumbers. Top with 2 pieces of mint across the cucumbers. Then lay 2 basil leaves and top with one sprig of cilantro.

Step 8

Fold the bottom edge of the wrapper on top of the filling. Then tightly but be gentle so you do

Step 9

not tear the wrapper, pull the left edge of the wrapper over the filling and the folded bottom edge, putting pressure on the roll with your fingertips to make the roll as compact as possible.

Step 10

Pull and roll the left side over the right side of the wrapper, keeping the filling as compact as possible. Half way of the rolling, lay a chive and finish rolling. Press the edges of the wrapper together to close. Wet a paper towel and cover rolls to keep them from drying out while you roll remaining. Repeat this process until all 12 of the spring rolls are assembled. Serve with the dipping sauce.

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