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Vietnamese-Style Shrimp & Vegetable Rolls

Vietnamese-Style Shrimp & Vegetable Rolls
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  1. 1 Tablespoon grape seed or other neutral oil
  2. 1 inch piece ginger, peeled and chopped fine
  3. 1 carrot, medium, peeled, cut into julienne (thin) strips 1 zucchini, green, cut into julienne (thin) strips
  4. 1 yellow zucchini, cut into julienne (thin) strips
  5. 1/3 head green cabbage, sliced thinly
  6. 1/2 bunch green onion, chopped
  7. 1/3 bunch cilantro, stemmed & chopped
  8. Sauté the above quickly (stir-fry) but leave it still crisp and fresh tasting. Add the green onion and cilantro while warm but after it has cooked.
  9. 1/4 cup garlic chili sauce
  10. 1 tablespoons sesame seeds black
  11. 1/4 cup seasoned rice wine vinegar
  12. 1 cup, chopped, cooked wild gulf shrimp
  13. Mix with stir-fried veggies
  14. 1 bag enoki mushrooms
  15. 1 basket daikon sprouts
  16. 1 ea. red bell peppers, cut into julienne (thin) strips
  17. Using warm water soak the wrappers until soft and towel dry. Using a towel to roll upon, fold the right and left edges inward 1 inch. Place a small amount of the enoki mushrooms, peppers and the diakon sprouts stem side inward so the tips are showing outside the edges of the rice paper, then place a small amount of the shrimp and vegetable mix to fill it nicely (about 1/2 cup of filling). Roll the wrapper tightly around the mixture taking care not to tear it. Place in a covered pan with plastic under as well as over taking care not to let the rolls press too tightly against each other.
  18. Cut each roll into 5 or 6 pieces.
  1. Pair with the Paradise Ridge Winery’s 2013 Delight, Aromatic White Wine
Paradise Ridge Winery