Enjoy succulent, sous vide shrimp in this easy, free-form meal. Store bought Thai chili sauce is a simple way to liven up the summer rolls with a little sweet and a little heat. We fill the rolls with red bell pepper, fresh cucumber, sliced cabbage, and lots of herbs for a dish that’s bursting with flavor.
Shrimp Summer Rolls
Ingredients
- 1 lb peeled, deveined shrimp, vacuum sealed
- ½ cup Thai chili sauce
- 12 rice paper wrappers
- ½ red bell pepper, cut into thin planks
- ½ seedless cucumber, cut into thin planks
- ¼ cup basil leaves
- ¼ cup mint leaves
- ½ cup thinly sliced red cabbage
- 2 cups torn Bibb lettuce leaves
Directions
1) Place vacuum-sealed shrimp in a Suvie pan, cover with water, and place pan in the bottom zone of Suvie. Input settings and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide at 130°F for 1 hour
Top Zone: None
2) Just before the shrimp has finished cooking, fill a shallow bowl or 9″ round cake pan with 1″ of warm water. Lay out cucumber, bell pepper, cabbage, basil, and mint leaves within close reach.
3) Remove shrimp from Suvie and pat dry. Place one sheet of rice paper in the warm water and let rest for 20-30 seconds to soften. Transfer sheet to a cutting board and blot dry gently with a towel. Spread 1 tbsp Thai chili sauce over the bottom third of the sheet. Top with 3 shrimp, cucumber, carrot, cabbage, herbs, and lettuce.
4) Roll wrap up and over itself, starting from the bottom. Fold the edges into the center like a burrito and wrap up to close.
5) Repeat process with remaining ingredients. Serve extra Thai chili sauce on the side as dipping sauce.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 260, Total Fat 0g, Total Carbohydrates 34g, Total Sodium 500mg, Total Protein 28g.
