Introduction: Vietnamese-style shrimp winter rolls, also known as Gỏi cuốn (or summer rolls), are a delightful and healthy dish that combines the freshness of vegetables, herbs, and shrimp wrapped in delicate rice paper. The rolls are served with a flavorful dipping sauce, and the addition of almond butter adds a creamy, nutty twist to the traditional recipe. These rolls are light, refreshing, and packed with nutrients, making them a perfect appetizer or snack.
In this recipe, we will be making the traditional Vietnamese-style shrimp rolls but with a modern twist – a creamy almond butter dipping sauce that is both savory and slightly sweet, complementing the flavors of the fresh ingredients in the rolls.
History: Gỏi cuốn is a classic Vietnamese dish that dates back to the 1950s, often enjoyed as a street food or appetizer. The fresh spring roll (or winter roll) concept is believed to be inspired by the French-style wraps or “summer rolls” that were introduced during colonial times, but the dish evolved over time to incorporate local ingredients like fresh herbs, rice noodles, and seafood, particularly shrimp. Traditionally, these rolls are served with peanut-based dipping sauces, but in this recipe, we replace that with a creamy almond butter sauce for a slightly different flavor profile.
Ingredients:
For the Shrimp Winter Rolls:
- 12 large shrimp, peeled and deveined
- 12 rice paper sheets (typically 8-inch round)
- 1 cup vermicelli rice noodles (optional)
- 1/2 cup shredded carrots
- 1/2 cup cucumber, julienned
- 1 cup mixed lettuce (such as butter lettuce or romaine)
- Fresh herbs: mint, cilantro, and Thai basil (1/2 cup each)
- 1/2 red bell pepper, julienned (optional)
- 1 avocado, thinly sliced (optional)
For the Almond Butter Dipping Sauce:
- 1/4 cup almond butter (smooth)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1/2 tsp grated ginger (optional)
- 1-2 tbsp warm water (to thin out the sauce)
Instructions:
- Prep the Ingredients:
- Begin by cooking the shrimp: In a pot of boiling water, cook the shrimp for about 2-3 minutes until pink and opaque. Remove them from the water and set aside to cool. Slice them into halves or thirds lengthwise.
- If you’re using vermicelli rice noodles, cook them according to the package instructions, then drain and rinse under cold water.
- Prepare the vegetables and herbs: Julienne the carrots, cucumber, and red bell pepper. Slice the avocado. Set the herbs aside.
- Make the Almond Butter Dipping Sauce:
- In a small bowl, combine the almond butter, soy sauce, honey, rice vinegar, sesame oil, and grated ginger (if using).
- Whisk together until smooth, then add warm water a little at a time to achieve a creamy but pourable consistency. Taste and adjust seasonings (more honey for sweetness or more soy sauce for saltiness).
- Assemble the Rolls:
- Fill a large shallow bowl with warm water. Dip one rice paper sheet into the water for about 5-7 seconds or until it becomes soft but not too sticky.
- Lay the softened rice paper flat on a clean, damp surface (a large plate or cutting board works well).
- In the center of the rice paper, layer a small handful of lettuce, followed by the rice noodles, shrimp, carrots, cucumber, red bell pepper, avocado, and a few sprigs of herbs.
- To roll: Fold in the sides of the rice paper, then gently lift the bottom edge and roll the ingredients up tightly but carefully, ensuring the ingredients stay in place. Repeat with the remaining ingredients.
- Serve:
- Arrange the rolls on a platter, and serve them with the creamy almond butter dipping sauce on the side.
Method:
- Rice Paper Preparation: Rice paper can be a bit tricky to handle if you’re new to it, but it’s quite forgiving once you get the hang of it. Just be sure not to leave the paper in the water for too long, as it will become too soft and may tear.
- Serving Tip: To keep the rolls from sticking to each other, place a damp paper towel between layers on the platter. Alternatively, you can cut the rolls in half on the diagonal for easier serving and a beautiful presentation.
Benefits:
- Low in Calories: The rice paper is very low in calories, and the fillings (shrimp, fresh veggies, and herbs) are nutrient-dense, making these rolls an excellent light snack or meal.
- Packed with Protein: Shrimp is a great source of lean protein, providing essential amino acids while being low in fat.
- Rich in Vitamins & Minerals: The herbs (like cilantro and mint) and vegetables (like carrots and cucumber) are packed with antioxidants, vitamins (like Vitamin C and Vitamin K), and fiber, all of which contribute to a healthy diet.
- Good Fats: The addition of avocado and almond butter provides healthy monounsaturated fats that support heart health.
- Gluten-Free & Customizable: The recipe is naturally gluten-free, and you can customize the ingredients to suit your dietary preferences, such as using rice noodles or leaving them out altogether.
Formation (How to Eat):
- Winter rolls are typically enjoyed as finger food. When eating, dip each roll into the almond butter dipping sauce to enhance the flavor. The rolls are great for sharing and can be a fun activity to assemble with friends or family.
- To make this dish even more festive, consider pairing it with other Vietnamese-style dishes like Bánh Xèo (Vietnamese pancakes) or a light Vietnamese noodle salad (Bún Chả).