Embark on a culinary journey with the vibrant and refreshing Lemon Grass Shrimp Rice Paper Rolls, accompanied by the irresistible Nuoc Cham Dipping Sauce. This dish is a testament to the harmonious blend of simplicity and flavor, where each component plays a pivotal role in creating an unforgettable taste experience. The succulent shrimp, marinated in a fragrant mix of lemon grass, fish sauce, soy sauce, and a hint of sugar, offers a subtle yet profound depth of flavor that perfectly complements the crisp freshness of julienned cucumber and carrot, all wrapped in delicate rice paper. Adding fresh mint, cilantro, and basil leaves introduces a burst of herbal brightness that elevates the dish to new heights.
Rooted in Vietnamese culinary tradition, this dish not only delights the palate with its array of textures—from the soft chewiness of rice noodles to the crunch of fresh vegetables—but also engages the senses with its intricate layers of flavor. The Nuoc Cham Dipping Sauce, a quintessential Vietnamese condiment, serves as the perfect accompaniment with its balanced blend of salty, sweet, sour, and spicy elements, achieved through a meticulous mix of fish sauce, rice vinegar, lime juice, sugar, garlic, and red chili.
This recipe invites you to explore the elegance of Vietnamese cuisine, where the focus on fresh ingredients and thoughtful preparation shines through. Whether you’re seeking a light and healthy snack or a distinctive appetizer to impress your guests, these Lemon Grass Shrimp Rice Paper Rolls promise a delightful culinary adventure. Let the nuanced flavors and textures transport you to the heart of Vietnam, where tradition and innovation meet on a plate. Dive into this recipe and savor the taste of tradition, beautifully wrapped in a roll.
Now, imagine the dish before you: the translucent rice paper revealing the colorful tapestry of ingredients within, the shrimp perfectly charred with hints of caramelized lemongrass peeking through, all set against the vibrant green of the herbs. It’s not just a meal; it’s a work of art.
Ingredients:
- 12 large shrimp, peeled and deveined
- 1 stalk of lemon grass, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1 package of rice paper wrappers
- 1 package of rice noodles, cooked according to package instructions
- 1 small cucumber, julienned
- 1 carrot, julienned
- Fresh mint leaves
- Fresh cilantro leaves
- Fresh basil leaves
Nuoc Cham Dipping Sauce:
- 3 tablespoons fish sauce
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 1 garlic clove, minced
- 1 small red chili, seeded and finely chopped
Instructions:
- Combine the chopped lemon grass, fish sauce, soy sauce, and sugar in a medium bowl. Add the peeled and deveined shrimp to the marinade and let it marinate for about 15 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook the marinated shrimp on each side for 2-3 minutes until cooked through and slightly charred. Remove from heat and set aside.
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water for 10 seconds until it becomes pliable. Place the soaked wrapper on a clean surface.
- Layer the cooked rice noodles, cucumber, carrot, fresh herbs, and a grilled shrimp in the center of the wrapper.
- Fold the sides of the wrapper over the filling, then roll tightly to enclose the filling. Repeat with the remaining wrappers and filling.
- For the nuoc cham dipping sauce, combine fish sauce, rice vinegar, lime juice, sugar, minced garlic, and chopped chili in a small bowl. Stir until sugar dissolves.
- Serve the rice paper rolls with the nuoc cham dipping sauce on the side.
Enjoy these delicious Vietnamese lemon grass shrimp rice paper rolls as a refreshing and flavorful snack!