Cuon Tom (Shrimp Rolls)

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Servings: 4 Difficulty: Advanced
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Crisp, refreshing Vietnamese spring rolls filled with sweet shrimp and fresh vegetables
Cuon Tom (Shrimp Rolls recipe image

These Cuon Tom are a vibrant, healthy take on traditional spring rolls, perfect for warm evenings or light lunches. The dish highlights the natural sweetness of boiled shrimp paired with the crunch of fresh bean sprouts, lettuce, and pineapple. Wrapped in delicate, translucent rice paper, each roll offers a beautiful interplay of textures’soft, crisp, and chewy. The fresh herbs like cilantro and mint add an aromatic lift, while the tangy nuoc cham dipping sauce ties everything together with a sweet-sour kick. This recipe is ideal for entertaining because guests can assemble their own rolls at the table, making it an interactive and fun dining experience.

Cuon Tom (Shrimp Rolls recipe image
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Cuon Tom (Shrimp Rolls)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 473.1

Description

These Cuon Tom are a vibrant, healthy take on traditional spring rolls, perfect for warm evenings or light lunches. The dish highlights the natural sweetness of boiled shrimp paired with the crunch of fresh bean sprouts, lettuce, and pineapple. Wrapped in delicate, translucent rice paper, each roll offers a beautiful interplay of textures&# 226;ÂÂsoft, crisp, and chewy. The fresh herbs like cilantro and mint add an aromatic lift, while the tangy nuoc cham dipping sauce ties everything together with a sweet-sour kick. This recipe is ideal for entertaining because guests can assemble their own rolls at the table, making it an interactive and fun dining experience.

Ingredients

Directions

  1. Bring a large pot of salted water to a boil.
  2. Add the shrimp and cook for 2 to 3 minutes, or until they turn pink and are firm to the touch.
  3. Drain the shrimp and immediately rinse them under cold water to stop the cooking process.
  4. Peel and devein the shrimp, leaving the tails on for presentation if desired, or remove them entirely.
  5. In the same boiling water, blanch the bean sprouts for 1 minute, then drain and refresh with cold water. Drain well.
  6. Slice the fresh pineapple, tomatoes, and prepare the cilantro and mint leaves.
  7. Fill a large bowl with warm water for softening the rice papers.
  8. Dip one rice paper into the warm water for 10 to 20 seconds until it becomes pliable.
  9. Lay the softened rice paper flat on a clean work surface.
  10. Place a lettuce leaf in the center of the rice paper.
  11. Layer a few shrimp, bean sprouts, pineapple slices, tomato slices, cilantro, and mint on top of the lettuce.
  12. Fold the bottom edge of the rice paper over the filling, then fold in the sides.
  13. Tightly roll the rice paper up to enclose the ingredients.
  14. Repeat with remaining ingredients and serve immediately with nuoc cham dipping sauce.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 473.1kcal
% Daily Value *
Total Fat 1.9g3%
Saturated Fat 0.5g3%
Cholesterol 172.5mg58%
Sodium 387.8mg17%
Total Carbohydrate 81.0g27%
Dietary Fiber 5.8g24%
Sugars 2.9g
Protein 33.5g67%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spring rolls, vietnamese, shrimp, rice paper, fresh, healthy, appetizer, light meal, nuoc cham, bean sprouts, pineapple, herbs, cilantro, mint, summer, entertaining, vegetables, seafood, refreshing, easy dinner
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