The Chef: Vanessa Nuñez
The Restaurant: Ella, in the Miami Design District
The Dish: Rock Shrimp Summer Roll

1 package cellophane noodles
2 Tbs. rice vinegar
Kosher salt & pepper to taste
16 inch rice paper rounds
1 head butter lettuce, leaves separated
1/2 cup mint leaves
1/2 cup basil leaves
1/2 cup picked cilantro
1 pound cooked rock shrimp (or small shrimp)
1 cup shredded carrot
1 cup bean sprouts
1 large mango, peeled and sliced
Nuoc Cham sauce
1/4 cup fish sauce
1/4 cup fresh lemon juice
4 Tbs. honey
1 Tsp. red chili flakes
1 Tbs. rice vinegar
2 Tbs. water

Method of Preparation:

– First- slice up your vegetables- Chef Vanessa uses a kitchen mandolin to get them nice and thin.  Then dunk rice paper rolls in some water and put them side by side on the work surface. You can get them at Whole Foods or Publix in the ethnic section.

– Start layering- first with butter lettuce, then bean sprouts, cucumber, carrots and cooked rock shrimp.  Add sliced radishes, basil, cilantro, chives, mint, peanuts and cellophane noodles

– Now roll it up…when you’re halfway through, tuck the sides under and keep rolling. Press it down to make the rice paper stick. Slice it in half and set aside.

– To make Nuoc Cham dipping sauce, add together minced garlic, fish sauce, honey, vinegar, lemon
and sugar. Mix it up and put it in a dipping bowl.

To Plate:
– Chef vanessa plates the Shrimp roll with the Nuoc Cham sauce and it’s ready to go!

Serving suggestion: Peach Basil Sangria

Serves: 4

140 NE 39th Street, Unit 136 
Miami, FL 33137

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