Vietnamese Salad Rolls

Vietnamese Salad Rolls

50

"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."

Ingredients

25 m {{adjustedServings}} servings 187 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 187 kcal
  • 9%
  • Fat:
  • 1.5 g
  • 2%
  • Carbs:
  • 31.2g
  • 10%
  • Protein:
  • 11.6 g
  • 23%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

50
  1. 62 Ratings

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These are wonderful! I made a spicy peanut dipping sauce for them. Added mint and cilantro with the basil and MMMM Good! Thanks so much Claudine! No longer do I have to go OUT to have yummy ...

I used tofu instead of shrimp and mint leaves instead of basil. I used a sushi mat underneath the rice papers so that the excess water can drip below. Also I was able to roll these tighter using...

These were a very refreshing appetizer. They are kind of time consuming to make but a wonderful for a light dish. I recommend serving them with Mae Ploy sweet chili sauce.