Rice paper envelopes with shrimp and vegetables
4 servings
75 minutes
Rice paper parcels with shrimp and vegetables are a refined dish of Vietnamese cuisine that embodies lightness and freshness. Thin sheets of rice paper encase a juicy filling of shrimp, sweet pepper, carrot, and aromatic onion gently sautéed with a splash of soy sauce. Crunchy vegetables complement the delicate texture of the seafood, creating a harmony of flavors. The appetizer is garnished with fresh leaves of napa cabbage and parsley, adding extra freshness to the dish. The parcels are perfect for a light snack, festive table or summer dinner. They are served with a spicy sauce that reveals the depth of flavors. This is not just food but a whole gastronomic journey reflecting the philosophy of Vietnamese cuisine – balance, simplicity and naturalness.
1
Wash the leaves of the Chinese cabbage, dry them, and place them on a plate. Wash the parsley. Wash the bell pepper, remove the stems and seeds, and cut into small pieces.
- Napa cabbage (pak choi type): to taste
- Parsley: to taste
- Bell pepper: 2 pieces
2
Peel, wash, and finely chop the carrot. Peel, wash, and chop the onion. Fry the carrot, onion, and bell pepper in vegetable oil for 3 minutes, add shrimp and soy sauce, mix, and cook for another 2 minutes.
- Carrot: 1 piece
- Onion: 1 head
- Bell pepper: 2 pieces
- Vegetable oil: 2 tablespoons
- Cooked peeled prawns: 150 g
- Soy sauce: 1 teaspoon
3
Soak the rice paper for 1 minute in cold boiled water, then place it on a cutting board. Put the prepared filling in the center of each sheet, fold it like an envelope, and place it on cabbage leaves.
- Rice paper: 4 pieces
4
Garnish the appetizer with parsley leaves.
- Parsley: to taste
