Vietnamese Shrimp Rolls

Pile on the veggies to make this Vietnamese-inspired summer shrimp roll.
By Rachael Ray Every Day ,

Photography by Michael Graydon

Recipe by Alexa Weibel

Start to Finish: 35 minutes

Servings: 4

Ingredients

  • 5 tbsp. peanut oil

  • 5 tbsp. finely chopped fresh lemongrass (from the bottom 4 inches of 2 stalks)

  • 2 tbsp. (packed) brown sugar

  • 2 tbsp. fish sauce

  • 1 red jalapeño chile, half seeded and finely chopped and half thinly sliced

  • 3/4 lb. peeled and deveined medium shrimp

  • 1 medium carrot, cut into matchsticks

  • 1 tsp. rice vinegar

  • 1/4 cup mayonnaise

  • 1 tbsp. chili-garlic sauce

  • 1 tbsp. hoisin sauce

  • 4 hot dog buns, split and toasted

  • Red leaf lettuce

  • Thinly sliced radishes and fresh cilantro leaves, for garnish

Preparation

1. In a blender, blend 4 tbsp. oil, the lemongrass, brown sugar, fish sauce, and chopped chile until a paste forms. Transfer to a large bowl. Toss with the shrimp. Let marinate for 15 minutes.

2. Meanwhile, in a small bowl, toss the carrot and vinegar. In another small bowl, whisk the mayonnaise, chili-garlic sauce, and hoisin.

3. In a large skillet, heat the remaining 1 tbsp. oil over medium; cook the shrimp, stirring occasionally, until cooked through, 5 minutes.

4. Spread the hoisin mayonnaise on the buns. Top with the lettuce, shrimp, radishes, sliced chile, carrot, and cilantro.

Nutrition Information

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