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Shrimp Banh-Mi Summer Roll

Shrimp Banh-Mi Spring Rolls

Course Appetizer, Side Dish
Cuisine Vietnemese
Keyword banh mi, daikon, pickled, spring roll, summer roll, Vietnamese
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

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

  1. 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.

  2. 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.

  3. Place the jar in the refrigerator for 1 hour. For best results, allow it to sit overnight.

Shrimp

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Serve with fresh lime and the included dipping sauces.

Sweet Chili and Hoisin Banh-Mi Sauce

  1. Combine all ingredients in a mixing bowl and stir until all the ingredients are thoroughly mixed.

Jalapeno Mayonnaise

  1. 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.