Shrimp Banh-Mi Summer Rolls
Shrimp Banh-Mi Summer Rolls are a fun, fresh spin on the favorite Vietnamese staple! Serve this as an appetizer or a meal. Or bring them to a party as an hors-d’oeuvre. They are certain to be a hit!
What is Banh-Mi?
Banh-Mi is a classic Vietnamese sandwich that means “bread” and is traditionally served on a baguette. It typically is made with pork and topped with a variety of ingredients, however, the most common are pickled carrots and daikon (a type of mild radish), cilantro, cucumber, and a spicy aioli or chili peppers.
What Are Summer Rolls?
Summer rolls are a Vietnamese spring roll. The wrap is rice paper and is filled with meats and a variety of vegetables.
Shrimp Banh-Mi Summer Rolls
I am a big fan of Banh-Mi sandwiches. The flavor combination is just out of this world. I also love summer rolls. And, I love to involve my children in cooking. So I decided to make a fusion of these 2 Vietnamese staples to come up with my own Vietnamese comfort food.
With this one, the idea just came to me. We were in the grocery store and my daughter saw an advertisement for shrimp spring rolls on the Ethnic Food aisle. As I was explaining what spring rolls were and looking at the items in my cart, I thought what a really cool idea it would be to make shrimp banh mi summer rolls. That’s all the inspiration I needed. My excitement transfered to my daughter and that was that!
My kids thoroughly enjoy helping me make these. Of course, they fight over who’s going to roll them. They have so much fun putting the rice paper in the water because it disappears. My daughter has become quite proficient at rolling these guys.
Personally, I like to leave the one end open. I like how it looks. However, you can close both ends if you choose to.
What Ingredients Go in Shrimp Banh-Mi Summer Rolls?
- Shrimp
- Cucumber
- Cilantro
- Rice Paper
- Fresh Line,
Pickled Vegetables
- Daikon
- Carrot
- Water
- Rice Vinegar
- Sugar
- Kosher Salt
- Bay Leaves
Sweet Chili and Hoisin Banh-Mi Sauce
- Sweet Chili Sauce
- Hoisin Sauce
- Soy Sauce
- Rice Vinegar
- Fish Sauce
- Lime Juice
Jalapeno Mayonnaise
- Mayonnaise
- Sour Cream
- Jalapeno
- Garlic
- Olive Oil
- Lime Juice
- Kosher Salt
- Black Pepper
How Are Shrimp Banh-Mi Summer Rolls Made?
Pickled Vegetables
- Julienne (slice) the daikon and carrots in 4 inch long pieces. A mandolin works great for this. Place equal amounts in a sealable container like a Mason Jar. Pour in the apple cider vinegar and add the bay leaves.
- Heat the water to just below boiling. I do this with a Pyrex measuring cup in the microwave for 1 minute on high (2000 btu microwave). Dissolve the sugar and salt in the water. Pour the water into the jar. Close the lid and turn upside down repeatedly, about 6-8 times.
- Place the jar in the refrigerator for 1 hour. For best results, allow it to sit overnight.
Shrimp
- Boil water in a 3 quart sauce pan and season with salt. When the water begins to boil, add the shrimp and cook for 3 minutes. Drain the water and set aside to cool. Chop the shrimp in small pieces.
- Fill a bowl with warm water. One at a time, dip the rice paper in the warm water and remove right away. Set it flat on a cutting board.
- Start building the spring rolls about 1/2 inch from the right side and the bottom. Sprinkle some cilantro on the paper. Place about 1/4 cup of shrimp on next.
- Add about 3-4 pieces of each pickled daikon and pickled carrot. Next, place 1-2 slices of cucumber on the rice paper. If desired, you can add sliced jalapenos at this point.
- Carefully fold the right side of the rice paper over the veggies and shrimp. Next, fold up the bottom. Begin rolling, being sure to keep the bottom folded up. You want the filling to be tight in the roll, keep a firm hold on the stack of fillings as you roll. The rice paper will stick to itself.
- Serve with fresh lime and the included dipping sauces.
Sweet Chili and Hoisin Banh-Mi Sauce
- Combine all ingredients in a mixing bowl and stir until all the ingredients are thoroughly mixed.
Jalapeno Mayonnaise
- Combine all ingredients in a mini processor or blender. Blend until smooth, about 3 minutes. Periodically, oven the lid and use a spatula to knock down the ingredients on the sides.
What Can I Do With Leftovers?
Leftovers don’t keep very well since the rice paper becomes soggy and rather unappetizing. But, if you’re OK with that, they will keep in the fridge up to 4 days.
The Sweet Chili and Hoisin Sauce Banh-Mi sauce and the Jalapeno Mayonnaise will keep up to a week in the fridge.
Useful Kitchen Tools
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Shrimp Banh-Mi Spring Rolls
Ingredients
- 1 lb Medium or Large Shrimp, peeled and deveined
- 1 large Cucumber, sliced
- 1/2 cup Cilantro, coarsely chopped
- 1/2 cup Jalapeno, sliced
- 8-12 piece Rice Paper
- Fresh Line, cut in wedges
Pickled Vegetables
- 1 cup Daikon, julienne
- 1 cup Carrot, julienne
- 1 cup Water
- 1 cup Rice Vinegar
- 1/4 cup Sugar
- 1 teaspoon Kosher Salt
- 2 Bay Leaves
Sweet Chili and Hoisin Banh-Mi Sauce
- 1/2 cup Sweet Chili Sauce
- 1/4 cup Hoisin Sauce
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Rice Vinegar
- 1 teaspoon Fish Sauce
- 1 teaspoon Lime Juice
Jalapeno Mayonnaise
- 1 cup Mayonnaise
- 1/4 cup Sour Cream
- 1 large Jalapeno, with seed, coarsely chopped
- 2 cloves Garlic
- 1 Tablespoon Olive Oil
- 1 Tablespoon Lime Juice
- 1/2 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
Instructions
Pickled Vegetables
-
Julienne (slice) the daikon and carrots in 4 inch long pieces. A mandolin works great for this. Place equal amounts in a sealable container like a Mason Jar. Pour in the rice vinegar and add the bay leaves.
-
Heat the water to just below boiling. I do this with a Pyrex measuring cup in the microwave for 1 minute on high (2000 btu microwave). Dissolve the sugar and salt in the water. Pour the water into the jar. Close the lid and turn upside down repeatedly, about 6-8 times.
-
Place the jar in the refrigerator for 1 hour. For best results, allow it to sit overnight.
Shrimp
-
Boil water in a 3 quart sauce pan and season with salt. When the water begins to boil, add the shrimp and cook for 3 minutes. Drain the water and set aside to cool. Chop the shrimp in small pieces.
-
Fill a bowl with warm water. One at a time, dip the rice paper in the warm water and remove right away. Set it flat on a cutting board.
-
Start building the spring rolls about 1/2 inch from the right side and the bottom. Sprinkle some cilantro on the paper. Place about 1/4 cup of shrimp on next.
-
Add about 3-4 pieces of each pickled daikon and pickled carrot. Next, place 1-2 slices of cucumber on the rice paper. If desired, you can add sliced jalapenos at this point.
-
Carefully fold the right side of the rice paper over the veggies and shrimp. Next, fold up the bottom. Begin rolling, being sure to keep the bottom folded up. You want the filling to be tight in the roll, keep a firm hold on the stack of fillings as you roll. The rice paper will stick to itself.
-
Serve with fresh lime and the included dipping sauces.
Sweet Chili and Hoisin Banh-Mi Sauce
-
Combine all ingredients in a mixing bowl and stir until all the ingredients are thoroughly mixed.
Jalapeno Mayonnaise
-
Combine all ingredients in a mini processor or blender. Blend until smooth, about 3 minutes. Periodically, oven the lid and use a spatula to knock down the ingredients on the sides.
Love it