These vibrant Shrimp Rolls, known as Cuon Tom, offer a refreshing and satisfying dining experience perfect for warm evenings or light lunches. The dish combines the sweetness of boiled shrimp and fresh pineapple with the crunch of bean sprouts and crisp lettuce, all wrapped in delicate rice paper. Aromatic herbs like cilantro and mint add a burst of freshness, while the accompanying nuoc cham dipping sauce provides a perfect balance of salty, sweet, and sour flavors. Ideal for entertaining or a healthy weeknight meal, these rolls are easy to assemble and allow guests to customize their own bites. Serve them chilled for a crisp texture that highlights the natural flavors of the seafood and vegetables.
Shrimp Rolls (Cuon Tom
Description
These vibrant Shrimp Rolls, known as Cuon Tom, offer a refreshing and satisfying dining experience perfect for warm evenings or light lunches. The dish combines the sweetness of boiled shrimp and fresh pineapple with the crunch of bean sprouts and crisp lettuce, all wrapped in delicate rice paper. Aromatic herbs like cilantro and mint add a burst of freshness, while the accompanying nuoc cham dipping sauce provides a perfect balance of salty, sweet, and sour flavors. Ideal for entertaining or a healthy weeknight meal, these rolls are easy to assemble and allow guests to customize their own bites. Serve them chilled for a crisp texture that highlights the natural flavors of the seafood and vegetables.Ingredients
Directions
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Bring a large pot of salted water to a boil.
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Cook the shrimp in the boiling water for 2 to 3 minutes, or until pink and firm to the touch.
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Drain the shrimp and immediately cool them in ice water.
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Peel and devein the shrimp, or leave them in their shells if you prefer diners to peel them at the table.
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In the same boiling water, blanch the bean sprouts for 1 minute.
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Drain the bean sprouts and refresh them with cold water to stop the cooking process.
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Fill a large shallow bowl with warm water for softening the rice papers.
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Moisten one rice paper in the warm water for 10 to 20 seconds, or until softened and pliable.
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Place the softened rice paper on a clean work surface.
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Place a lettuce leaf near the bottom edge of the rice paper.
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Top the lettuce with a few shrimp, a slice of pineapple, a handful of bean sprouts, a slice of tomato, and a pinch of cilantro and mint.
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Fold the bottom edge of the rice paper over the filling, then fold in the sides.
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Roll up the bundle tightly to seal.
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Repeat with remaining ingredients to make all rolls.
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Serve the rolls immediately with Nuoc Cham dipping sauce and carrot shreds.
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.
Note
You can omit the rice papers and simply wrap the filling in lettuce leaves for a lower-carb option.
The rolls can be assembled ahead of time and stored in the refrigerator, covered with a damp towel to prevent drying out. Serve as an appetizer or light meal.
For a interactive dining experience, place the softened rice papers on the table along with bowls of warm water and platters of fillings so guests can make their own rolls.
Ensure the rice paper is fully softened but not over-soaked, as it will continue to soften as you work with it.
