Deconstructed Summer Rolls

4 Jun

Lately, we’ve been making summer rolls for dinner. But they don’t quite come out as nice as they do at Vietnamese restaurants. Instead, the ones I make have to be eaten immediately because if you put them down, they fall apart.

Recently, I saw this post for Spring Roll in a Bowl, and I had a Homer Simpson moment, D’oh! Why didn’t I think of that?

Deconstructed Summer Rolls

This is an easy, fast and refreshing dinner. It uses the same exact ingredients as summer rolls minus the rice crepe wrappers.

For the shrimp, I marinate the shrimp with some soy sauce, oyster sauce, a bit of fish sauce, and some salt and pepper. Steam the shrimp for about seven minutes.


For the thread noodles, drop a bunch in boiling water for about four minutes. After its cooked, immediately drain the noodles and soak them in cold water.

The vegetables I used were lettuce, cucumbers, red onions, tomatoes and scallions. And, for a little extra taste, I drizzled on some fish sauce and sweet chili sauce.

Deconstructed Summer Rolls

(Have you had sweet chili sauce before? If not, try it now. It’s awesome. You will want to put it on everything.)

Fish Sauce and Sweet Chili Sauce

Go crazy, mix it all up and enjoy.

Deconstructed Summer Rolls


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