These looked so nice on the plate they sparked this whole writing about cooking thing. It has been so hot here that I wanted a light summery meal. I had something really similar at a Thai restaurant and thought they looked easy enough to make at home. I was so right! The rolling is a bit tricky but it gets easier with practice. As far as I can tell these are insanely healthy too. Here’s what you need:
Rice paper wraps (15 or so)
Frozen shrimp (about 60 small ones or 45 regular sized ones)
Rice vermicelli (half a package)
Half an English cucumber
And for the sauce (I think it’s called nuoc cham, but don’t quote me on that):
2 tbsp warm water
2 tbsp sugar
2 tbsp lemon juice
2 tbsp fish sauce
2 tbsp vinegar (I think rice vinegar is better, but I didn’t have any)
1 clove or garlic, diced
1/2 tsp chili flakes
Bring a medium pot of water to a boil and drop the vermicelli in. Remove from heat and let it stand until the noodles are done enough for you (about 4 minutes). Meanwhile, run the frozen shrimp under warm water in a strainer and twist off the tails. Put them in a pan with a lid over low-ish heat and cook until they curl up.
Make the sauce while this is going on by mixing the sugar and warm water in a small bowl (so it dissolves better), then throwing everything else in and stirring.
Julienne the cucumber (no need to peel) and peel the carrots. Since they’re hard to cut I just make big strips with the vegetable peeler. Once the noodles and shrimp are done, drain both. Set up a big pot of warm water (big enough to lay the rice papers in). Soak each for 5 to 10 seconds. Lay the first one out and add a little bit of vermicelli, cucumber, carrot and shrimp. Roll up like a burrito. Dip and enjoy.
P.S.: These aren’t so good as leftovers so make a serious effort to eat them all.