Fresh vegetables rolled in rice paper for a Southern-inspired appetizer.
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Nutrition per Serving
Ingredients
Estimated total cost: €10.72 · €2.68/serving
- 1 teaspoon of fine sea saltEst. price €0.02–€0.05
- 24 petite shrimp, deveined and stripped of their shells (pat dry with paper towels before cooking)Est. price €1.20–€2.50
- 1 boneless, thick cut of pork loin or 1/3 pound of boneless pork shoulder, trimmed of excess fatEst. price €1.50–€3.00
- 1/3 pound of diminutive dried vermicelli rice noodles, boiled in water for 3 to 5 minutes, then drained and rinsed with chilled water (toss with a little oil to prevent sticking)Est. price €0.80–€1.60
- 1 head of tender butter lettuce, with individual leaves carefully separated (gently pat dry with a clean kitchen towel to remove excess moisture)Est. price €1.20–€2.50
- 12 to 16 sprigs of fresh cilantro, delicately plucked from the stems ( in a glass of water in the fridge to keep them fresh)Est. price €0.50–€1.00
- 12 to 16 sprigs of aromatic mint, leaves picked from the stems (wrap in a damp paper towel and refrigerate to maintain freshness)Est. price €0.60–€1.20
- 32 to 48 stems of Chinese chives (approximately 1/2 a petite bunch), if desired (trim the ends and soak in ice water to keep them crisp)Est. price €0.40–€0.80
- 16 rounds of rice paper, each approximately 8 inches in diameter (dip in warm water for a few seconds to soften before rolling)Est. price €2.00–€4.00
- 1 cup of zesty Hoisin-Garlic Sauce (whisk well before serving)Est. price €2.50–€4.50
Steps
- 1Begin by filling a small saucepan halfway with water and adding salt. Bring the water to a vigorous boil over high heat. Gently add the shrimp into the boiling water, then remove the pan from the heat. Allow the shrimp to sit undisturbed for 3 to 5 minutes until they have curled attractively and turned a pinkish-orange hue. Retrieve the shrimp using a slotted spoon and place them on a separate plate to cool down. Keep the water in the saucepan for later use.
- 2As the shrimp cooks gently in the water, prepare the pork chop by trimming off any extra fat. Bring the water back to a vigorous boil and carefully place the pork into the pan. Once bubbles form at the edges of the pan, take it off the heat and cover it securely. Allow it to sit undisturbed for 20 minutes until the pork is slightly resilient when touched. Take out the pork from the pan and let it cool down. You can save or discard the light stock as needed.
Cultural note
Rice paper rolls have their origins in Vietnamese cuisine, specifically known as 'Gỏi cuốn'. The use of fresh herbs, shrimp, and pork reflects the influence of Vietnamese culinary traditions in this Southern twist on the classic dish.
Seasonal note
Southern Veggie Rice Paper Rolls are best made in the summer when fresh herbs like mint and cilantro are abundant. The light and refreshing nature of this dish also makes it a great choice for warm weather meals.
Health note
These rice paper rolls are a nutritious option, providing a good balance of protein, carbohydrates, and healthy fats. They are also rich in vitamins A and C, fiber, and zinc. However, individuals watching their sodium intake should be mindful of the high sodium content in the hoisin-garlic sauce.
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