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Vietnamese Salad Rolls
Vietnamese Salad Rolls
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Prep Time:
20 minutes
Cook Time:
5 minutes
Total Time:
25 minutes
Deliciously light salad rolls with rice wrappers stuffed with noodles, shrimp, carrots, lettuce, and basil. Perfect as a refreshing appetizer.
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
  • 0.25 cup chopped fresh basil
  • 0.5 cup hoisin sauce
  • water as needed
Instructions:
  • 1. Boil water in a saucepan. Add rice vermicelli, soak until soft for 3 to 5 minutes. Drain, rinse with cold water, and set aside.
  • Begin by filling a large bowl with hot water. Quickly dip a rice wrapper in the hot water until soft, about 1 second. Lay the softened wrapper flat and add in the noodles, shrimp, carrot, lettuce, and basil in the center. Gently roll the edges of the wrapper slightly inwards. Starting from the bottom edge, firmly roll up the ingredients. Repeat with the remaining wrappers.
  • Combine hoisin sauce and water in a small bowl, adjusting the consistency to your liking. Microwave the mixture briefly to heat it up.
  • Enjoy the spring rolls by serving them with a side of warm dipping sauce.

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