Vietnamese Salad Rolls

     

A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.

Original recipe makes 8 salad rolls

Ingredients

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch diameter)
1 carrot, julienned
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoisin sauce
water as needed

  • PREP

    20 mins

  • COOK

    5 mins

  • READY IN

    25 mins

Directions

  1. Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
  2. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
  3. In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
  4. Serve the spring rolls with the warm dipping sauce.

Nutrition

Calories: 187 kcal
Carbohydrates: 31.2 g
Cholesterol: 57 mg
Fat: 1.5 g
Fiber: 1.7 g
Protein: 11.6 g
Sodium: 344 mg

Related Recipes:

Thai Chicken Spring Rolls Fresh Spring Rolls With Thai Dipping Sauce Shrimp Summer Rolls with Asian Peanut Sauce Jan’s Simple and Tasty Egg Rolls Vietnamese Spring Rolls Vietnamese Fresh Spring Rolls Vietnamese Spring Rolls With Dipping Sauce Vietnamese Chicken Cabbage Salad Spring Rolls Thai Basil Rolls with Hoisin-Peanut Sauce