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Summer Rolls with Nuoc Cham

Summer Rolls with Nuoc Cham

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Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 40 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

Summer Rolls with Nuoc Cham
1 each Fresh garlic cloves, minced
2 tablespoon Sugar
1/2 teaspoon Crushed red pepper flakes
1/4 cup Hot water
3 tablespoon Fresh lime juice
1 tablespoon Asian fish sauce
1 teaspoon Rice vinegar
2 oz thin rice noodles
4 each Boston lettuce leaf, veins removed, torn in half
1/3 each English cucumber, cut into 2" matchsticks
16 each Herb, peppermint, fresh, leaves
16 piece(s) Fresh cilantro leaves
16 each Fresh basil leaves
12 each Shrimp, cooked, med, peeled, deveined, halved lengthwise
1 tablespoon Nom Pla
8 each Wrapper, rice paper, 8"

directions:

For a vegetarian option, substitute thin slices of firm tofu for the shrimp. These rolls pair well with the classic Vietnamese dipping sauce nuoc cham (pronounced, roughly, nook chom).
1. Prepare nuoc cham. In a small heatproof serving bowl, use a spoon to mash garlic, sugar, and red pepper flakes into a grainy paste. Pour hot water over mixture to dissolve sugar. Let cool slightly, then stir in lime juice, nom pla, and vinegar. Set aside.
2. Prepare summer rolls. Bring 6 cups water to boil in a medium saucepan over high heat. As soon as water boils, turn off heat, add noodles, and stir. Let noodles soak in hot water for 10 minutes, stirring once or twice. Drain in a fine sieve, rinse with cold water, and drain again.
3. While noodles soak, prepare an assembly line with individual dishes (or piles on a cutting board) of lettuce leaves, cucumber, mint, cilantro, basil, and shrimp halves.
4. Fill a wide, shallow bowl with warm water and set it next to a work surface. Slide one rice paper sheet at a time into water, and submerge gently for about 20 seconds. Transfer to work surface and lightly pat dry.
5. Just below center of sheet, place 1 piece of lettuce, top with about 2 Tbsp. of noodles, then 6 to 8 pieces of cucumber matchsticks. Top cucumbers with herb leaves arranged in a row, alternating mint/cilantro/basil (using 2 leaves of each herb per roll).
6. Lift bottom of rice paper wrapper and fold it snugly over filling, creating a filled cylinder at bottom portion of wrapper. When filling is completely enclosed, fold in each side, then arrange 3 shrimp halves, pink side down, on rice paper just above cylinder. Continue rolling, and press lightly on seam to seal. Set roll on a platter to dry, seam side down. Repeat with remaining ingredients to make 8 rolls. Cover with a damp towel if not serving immediately. Serve within 2 hours at room temperature, with nuoc cham or reduced sodium soy sauce.
Source: Hannaford fresh Magazine, May - June 2009

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Quantity Ingredients  
1 each Fresh garlic cloves, minced  
2 tablespoon Sugar  
1/2 teaspoon Crushed red pepper flakes  
1/4 cup Hot water  
3 tablespoon Fresh lime juice  
1 tablespoon Asian fish sauce  
1 teaspoon Rice vinegar  
2 oz thin rice noodles  
4 each Boston lettuce leaf, veins removed, torn in  
1/3 each English cucumber, cut into 2" matchsticks  
16 each Herb, peppermint, fresh, leaves  
16 piece(s) Fresh cilantro leaves  
16 each Fresh basil leaves  
12 each Shrimp, cooked, med, peeled, deveined, hal  
1 tablespoon Nom Pla  
8 each Wrapper, rice paper, 8"  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 303 kcal (15%)
Calories from Fat 108 kcal (0%)
Total Fat 12 g (18%)
Saturated Fat 12 g (60%)
Cholesterol 34 mg (11%)
Sodium 1126 mg (46%)
Total Carbohydrates 68 g (22%)
Dietary Fiber 10 g (40%)
Protein 21 g (35%)
Vitamins
Vitamin A 871 IU (17%)
Vitamin C 14 mg (23%)
Minerals
Calcium 80 mg (1%)
Iron 16 mg (26%)
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