Vietnamese Gluten-Free Crispy Spring Rolls with Miso Shrimp Dipping Sauce

Allergens

Shrimp

Ingredients

• 12 large shrimps, peeled and deveined
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/2 cup chopped green onions
• 2 cups rice paper rounds (gluten
• free)
• 100g rice vermicelli, cooked and drained
• 2 tbsp canola oil
• Salt and pepper to taste
• Cilantro leaves for garnish
• 4 tbsp miso paste
• 2 tbsp sugar
• 1/4 cup lime juice
• 3 cloves garlic, minced
• 2 tbsp fish sauce
• 1/2 cup water

Instructions

1. a. In a small bowl, combine miso paste, sugar, lime juice, minced garlic, fish sauce, and water. Mix well and set aside. b. Season the shrimp with salt and pepper to taste. Heat 1 tablespoon of canola oil in a skillet over medium high heat. Cook shrimp for 2 minutes on each side until pink and opaque. Remove from heat and let cool. c. Soften the rice paper rounds by submerging them in warm water for about 30 seconds, then gently shake off excess water. Lay them flat on a clean surface. d. Place cooked rice vermicelli and shredded vegetables in the center of each softened rice paper round. Top with one cooked shrimp. e. Carefully fold in the sides of the rice paper, then roll it up tightly to form a spring roll. Repeat for all rolls. f. Heat 1 tablespoon of canola oil in a pan over medium heat. Fry spring rolls until golden brown and crispy on all sides. Drain on paper towels.

Chef’s Insight

Use fresh ingredients for the best taste and texture.

Notes

Adjust the spiciness of the dipping sauce to your preference by adding more chili or red pepper flakes.