The crunchy shrimp roll is everything right about fusion: tempura-fried shrimp, avocado, and cucumber, rolled uramaki style and dressed with bright orange flying fish roe.

Add the shrimp and cook, stirring frequently, until they turn pink and are just cooked through, about 5 minutes. Add the cabbage and carrot and cook until the cabbage is slightly wilted but ...

Kat Lieu's Shrimp Summer Rolls ½ cup warm water, plus more for soaking rice paper sheets ¼ cup granulated sugar¼ cup fish sauce 2 tsp. minced garlic (from 2 medium cloves) ...

There’s a reason Vietnamese fresh salad rolls, known as Gỏi Cuốn, are beloved worldwide. They are a symphony of fresh flavors ...

Arrange 1½ lb. large shrimp (16–20), peeled, deveined, patted dry, on a rimmed baking sheet and season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt.

Thought to hail from Hong Kong, this beloved salty-sweet glazed shrimp dish gained adoration through fast food chains and Chinese American restaurants stateside in the ’80s and ’90s.

Every time I eat a spring roll, I swoon over the savory filling, wishing I could make a whole meal of it. But there is only so much you can pack into one of those wrappers, so I decided to un ...