Best 2 Shrimp Rice Wrap Recipes
Embark on a culinary journey to Southeast Asia with the tantalizing Shrimp Rice Wrap, a harmonious blend of flavors and textures that will captivate your taste buds. This delectable dish, originating from Vietnam, is known as "Banh Xeo Tom Thit" and is a symphony of crispy rice crepes enveloping succulent shrimp, tender pork, bean sprouts, and aromatic herbs. Alongside this main attraction, discover the equally enticing accompaniments: a flavorful dipping sauce, a refreshing pickled carrot and daikon radish salad, and a vibrant Vietnamese mint salad. Get ready to immerse yourself in the vibrant flavors of Vietnam with this comprehensive guide to the Shrimp Rice Wrap and its accompaniments.
Here are our top 2 tried and tested recipes!
SHRIMP 'N' RICE WRAPS
"I love stir-fry, so I wrapped up my favorite one for this recipe," says Michael Compean of West Los Angeles, California. "You can use white, brown, wild or Japanese sticky rice...or combine rice with ramen noodles."
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine the cornstarch, clam juice, water, soy sauce, honey, sesame oil and sherry or broth until smooth; set aside., In a large skillet or wok, stir-fry mushrooms and peas in canola oil for 3-4 minutes or until tender. Add the shrimp, ginger and garlic; stir-fry until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cilantro, pepper, sesame seeds and salt. , Remove from the heat. Spoon rice down the center of each tortilla; top with shrimp mixture and roll up.
Nutrition Facts :
RICE PAPER ROLLS WITH SHRIMP AND FRESH HERBS
A quick and simple way to make Thai-style rice paper rolls at home.
Provided by WYERA
Categories Wraps and Rolls Appetizers
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
- Slice shrimp in half lengthwise.
- Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
- Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
- Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.
Nutrition Facts : Calories 78 calories, Carbohydrate 11.4 g, Cholesterol 34.1 mg, Fat 1.1 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 0.2 g, Sodium 129.3 mg, Sugar 4.4 g
Tips:
- For the best results, use cold, cooked shrimp. This will help prevent the shrimp from overcooking and becoming tough.
- If you don't have rice paper wrappers, you can use spring roll wrappers instead. Just be sure to soak them in warm water for a few minutes before using, so they become pliable.
- To make the rice paper wrappers easier to roll, you can lightly brush them with water before adding the filling.
- Be careful not to overfill the rice paper wrappers, or they will be difficult to roll and seal.
- Serve the shrimp rice wraps immediately, or they will become soggy.
Conclusion:
Shrimp rice wraps are a delicious and healthy appetizer or light meal. They are easy to make and can be customized to your liking. With a variety of fillings to choose from, shrimp rice wraps are a great way to enjoy shrimp in a new and exciting way.
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