Vietnamese Salad Rolls
This recipe required a little effort and some prep time on my part but it ended up being so fun to make that we all really enjoyed our meal.
Vietnamese Salad Rolls
1 8 oz- package rice vermicelli (I used bean vermicelli. You can find these tiny noodles in the Asian foods aisle of most large supermarkets.)
8 oz. cooked, peeled shrimp, cut in half lengthwise. (I had chicken breast tenderloins. I marinated them in a teriyaki marinade and cooked them in a skillet in some of the marinade juices until they were done.)
8--6.5" diameter rice wrappers (these are also found on the Asian food aisle or in most Asian markets.)
1 carrots, shredded
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoison sauce
water as needed
Bring a medium sauce pan of water to a boil. Remove from heat
Place vermicelli in the boiling water and let soak 3 to 5 minutes or until soft.
Drain and rinse with cold water. (I forgot to rinse with cold water and they were sooooo sticky.)
Fill a large bowl with hot water.
Dip one rice wrapper in the hot water to soften. (This is the fun step. The rice wrappers are stiff and hard. Soaking them in the water they suddenly change from hard to pliable.)
Once soft take wrapper out of water. Lay flat and fill with shrimp (or chicken) veggies and any sauce or dressing you wish.
Roll up tightly. Repeat with remaining ingredients
In small bowl mix the hoison sauce and water until desired consistency has been attained.
Heat the mixture for a few seconds in the microwave.
Serve the rolls with the warm dipping sauce.
I also made a peanut dressing which we drizzled over the veggies and chicken before wrapping.
Peanut Dressing
6 Tbsp. creamy peanut butter
5 Tbsp. water
3 Tbsp. soy sauce
1 Tbsp. honey
1 cloved garlic, finely minced
1/4 tsp. ground ginger or fresh ginger if available
Heat over low heat, stirring constantly until smooth.
Serve warm
I had to add more water to make this thin enough. You can also add more honey if you want it sweeter. In a pinch you could also use a compatible salad dressing for extra flavor or just go with the hoison dipping sauce.
Vietnamese Salad Rolls
1 8 oz- package rice vermicelli (I used bean vermicelli. You can find these tiny noodles in the Asian foods aisle of most large supermarkets.)
8 oz. cooked, peeled shrimp, cut in half lengthwise. (I had chicken breast tenderloins. I marinated them in a teriyaki marinade and cooked them in a skillet in some of the marinade juices until they were done.)
8--6.5" diameter rice wrappers (these are also found on the Asian food aisle or in most Asian markets.)
1 carrots, shredded
1 cup shredded lettuce
1/4 cup chopped fresh basil
1/2 cup hoison sauce
water as needed
Bring a medium sauce pan of water to a boil. Remove from heat
Place vermicelli in the boiling water and let soak 3 to 5 minutes or until soft.
Drain and rinse with cold water. (I forgot to rinse with cold water and they were sooooo sticky.)
Fill a large bowl with hot water.
Dip one rice wrapper in the hot water to soften. (This is the fun step. The rice wrappers are stiff and hard. Soaking them in the water they suddenly change from hard to pliable.)
Once soft take wrapper out of water. Lay flat and fill with shrimp (or chicken) veggies and any sauce or dressing you wish.
Roll up tightly. Repeat with remaining ingredients
In small bowl mix the hoison sauce and water until desired consistency has been attained.
Heat the mixture for a few seconds in the microwave.
Serve the rolls with the warm dipping sauce.
I also made a peanut dressing which we drizzled over the veggies and chicken before wrapping.
Peanut Dressing
6 Tbsp. creamy peanut butter
5 Tbsp. water
3 Tbsp. soy sauce
1 Tbsp. honey
1 cloved garlic, finely minced
1/4 tsp. ground ginger or fresh ginger if available
Heat over low heat, stirring constantly until smooth.
Serve warm
I had to add more water to make this thin enough. You can also add more honey if you want it sweeter. In a pinch you could also use a compatible salad dressing for extra flavor or just go with the hoison dipping sauce.
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