Vietnamese Salad Rolls49 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 25 min
“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.” - by Claudine
Original recipe yields 8 salad rolls
- 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.
- 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.
- 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.
- Serve the spring rolls with the warm dipping sauce.
Amount Per Serving (8 total)
- 187 cal
- 1.5 g
- 31.2 g
Based on a 2,000 calorie diet
Reviews (49)Rate This Recipe
"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 salad ..." See morerolls! It was easier to make these than to find the rice paper to roll them up in. But my local Asian market finally solved the problem. Make and enjoy!"
"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 the m..." See moreat. Also, I added some smooth natural peanut butter to the hoisin sauce and the whole meal tasted like the ones served at restaurants."
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