Fresh Rolls

Not too long ago I made some vegan fresh rolls.  The next cookbook had a similar recipe tagged, this time for fresh rolls with shrimp.  I didn’t really care too much for the vegan version so I was excited to throw some sea meat into them for this time around.

The recipe came from another new (to me) cookbook with a sweet dragon on the cover.

I first made the sauce for the fresh rolls.  I mixed lime juice with a crushed clove of garlic, superfine sugar, fish sauce, water, hoisin sauce and chili paste.


To make the fresh rolls I set up an assembly line of my ingredients: cooked shrimp (cut in half lengthwise), rice vermicelli (which had been cooked in boiling water for 2 minutes then drained), mint and basil leaves (roughly chopped), lettuce (roughly chopped) and fresh garlic stems.  Then I placed rice paper in warm water for a few seconds until pliable, laid on a plate and began to assemble.

rice vermicelli
rice vermicelli
mint, basil and lettuce
mint, basil and lettuce

Then I rolled with the garlic stem.


I served the rolls with the sauce topped with chopped peanuts.

The Verdict:  Liked these better than the vegan version (which isn’t a huge surprise if you know me).  The sauce was pretty thin though and I would have much preferred a thicker sauce.  I’d love a great peanut sauce recipe if anyone has one, for the next time I make these!


2 thoughts on “Fresh Rolls

  1. I’ve made this before with the peanut sauce which was delicious and would go great with the rolls:

    To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.

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