Arabic-Vietnamese Seafood Spring Rolls
Active Cooking
15 mins
Passive Cooking
0 mins
Preparation
30 mins
Calories
280 Kcal
Serves
4
Description
Experience a blend of Middle Eastern and Southeast Asian culinary traditions with this innovative recipe for Arabic-Vietnamese Seafood Spring Rolls. By combining the freshness of Vietnamese spring rolls with the flavors of Arabic ingredients like hummus and parsley, this dish offers a unique and delectable dining experience. Rice paper wraps filled with shrimp, rice vermicelli, avocado, and herbs, paired with a tangy hummus and fish sauce dipping sauce create a fusion masterpiece that will tantalize your taste buds. Embrace the cultural exchange through food and elevate your dining experience with this global fusion dish.
Ingredients
Rice Paper: 12 sheets. (Alternative: Lettuce leaves)
Shrimp: 12 pieces. (Alternative: Tofu cubes)
Rice Vermicelli: 100g. (Alternative: Glass noodles)
Cucumber: 1. (Alternative: Zucchini)
Mint Leaves: 1/3 cup. (Alternative: Basil leaves)
Parsley: 1/3 cup. (Alternative: Cilantro)
Avocado: 1. (Alternative: Mango)
Lemon: 1. (Alternative: Lime)
Chili Flakes: 1 tsp. (Alternative: Chili sauce)
Hummus: 1/2 cup. (Alternative: Peanut sauce)
Fish Sauce: 2 tbsp. (Alternative: Soy sauce)
Instructions
Step 1: Prepare the rice vermicelli according to package instructions.
Step 2: Slice the cucumber, avocado, and lemon into thin strips.
Step 3: Soak a rice paper sheet in warm water for a few seconds until soft and pliable.
Step 4: Place a shrimp, some rice vermicelli, cucumber, avocado, mint, and parsley on the rice paper.
Step 5: Roll the rice paper tightly, tucking in the sides halfway through.
Step 6: Repeat with the remaining ingredients to make more rolls.
Step 7: Serve the rolls with a dipping sauce made by combining hummus, fish sauce, chili flakes, and a squeeze of lemon.
Step 8: Enjoy the unique fusion flavors of Arabic and Vietnamese cuisine!
Nutritional Information
Calories: 280 Kcal
Total Fat: 9 g
Total Carbohydrates: 36 g
Total Protein: 14 g
Total Sugar: 4 g
Fiber: 6 g
Sodium: 780 mg
Vitamin C: 15 mg
Calcium: 60 mg
Iron: 3 mg
Potassium: 420 mg
FAQs
Can I make this recipe vegan?
Yes, simply substitute shrimp with tofu cubes and use a vegan dipping sauce.
How should I store the leftovers?
Store the spring rolls in an airtight container in the refrigerator for up to 1 day for best freshness.
Can I prepare the ingredients in advance?
Yes, you can pre-slice the vegetables and cook the rice vermicelli ahead of time for quicker assembly later on.
Are rice paper sheets gluten-free?
Yes, rice paper sheets are made from rice flour and are naturally gluten-free.
What other dipping sauces can I use?
You can try a peanut sauce, hoisin sauce, or a sweet chili sauce as alternatives to the suggested hummus and fish sauce blend.