Crystal Shrimp Rolls Recipe

(Tom Tai Chanh)

Ingredients : Makes 8

125 ml

500 g

1

2 cloves

2

1 1/2 tablespoons

2

8 pcs

60 g

Large handful

1/4 teaspoon

White rice vinegar

Medium raw shrimps, peeled, deveined and halved lengthways

Shallots, finely chopped

Garlic, finely chopped

Small green chilies, finely chopped

Nuoc cham sauce

Limes, squeezed and juiced

Round rice paper wrappers

Crushed roasted peanuts

Fresh coriander (cilantro), dill and mint leaves

Salt

• Put the vinegar and salt into a bowl and stir the shrimps.

• Leave for about 8 minutes, then drain the shrimps, rinse well under running water and squeeze them dry. They will look whitish and not very attractive.

• Put the shallot, garlic, chilies, nuoc cham sauce and lime juice into another bowl, add the shrimps and mix thoroughly. Cover and leave to marinate in the refrigerator for about 4 hours, until the shrimps have changed color.

• Soak the rice paper wrappers in hot water, one at a time, until they become soft and flexible, then remove them and pat dry.

• Put some of the shrimp mixture in a line, about 2.5 cm from the edge of the wrapper, add some peanuts and mixed herbs and roll up the wrapper, folding in the sides to make a neat cigar shape.

• As these rice paper wrappers are usually quite large, cut the shrimp rolls into halves or thirds.

• Serve with individual bowls of nuoc cham dipping sauce.