Vietnamese Shrimp Rolls - Rachael Ray Every Day

    Vietnamese Shrimp Rolls

    Pile on the veggies to make this Vietnamese-inspired summer shrimp roll.
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    vietnamese shrimp roll

    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.