Rice Paper Wrapped Salad Rolls Recipes

VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)

Steps:

• Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
• Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
• Peel the prawns, slice in half lengthwise and devein (watch video).
• Remove the crunchy core of the lettuce leaves (watch video).
• Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
• Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
• Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
• Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
• On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
• Place the lettuce bundle with the seam side down onto the middle of the rice paper.
• Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
• If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
• Serve immediately with the peanut dipping sauce.

RICE-PAPER-WRAPPED SALAD ROLLS

Steps:

• Add rice vermicelli and teaspoon salt to boiling water; cook until al dente, about 3 minutes. Drain, rinse, and set aside.
• Add chicken and remaining 1 teaspoon salt to boiling water. Reduce heat to medium-high; simmer chicken until cooked through, about 10 minutes. Remove chicken from water; reserve water. Slice chicken across the grain 1/8 inch thick and set aside.
• Return water to a boil. Add shrimp; reduce heat to medium-high. Cook shrimp until opaque, 2 to 3 minutes. Drain. When cool enough, remove shells. Cut each shrimp in half lengthwise, devein, and set aside.
• Fill a pan large enough to hold the rice paper with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Immerse 1 sheet of rice paper in the hot water until softened and flexible, about 1 minute. Transfer to dampened towel and smooth out. Fold paper in by 2 inches on right and left sides. Place 4 shrimp halves in a row, cut side up, 2 inches from bottom edge, and top with 2 to 3 slices chicken. Place 1 heaping tablespoon vermicelli on top and sprinkle with about 1 tablespoon bean sprouts. Cover with 5 to 6 mint leaves. Place 1 or 2 pieces of lettuce, curly sides out, on top. Fold bottom edge of rice paper over filling; roll up tightly to form a cylinder about 1 1/2 inches in diameter. Repeat until all the ingredients are used up.
• Cut rolls into two or four pieces, and arrange on a serving platter. Top with peanuts and dabs of chile paste, and garnish with mint leaves. Serve with Peanut-Hoisin Sauce and Vietnamese Dipping Sauce.

VIETNAMESE SALAD ROLLS

Steps:

• 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.

VIETNAMESE SALAD ROLLS WITH SHRIMP AND PEANUT DIPPING SAUCE

Steps:

• Bring a pot of water to a boil over high heat and add shrimp. Cook for 5 minutes. Remove and run it under cold water to cool down. Once cool enough to handle, slice in half.
• Prepare the vermicelli noodles: Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.
• Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
• Place 2 tablespoons of vermicelli noodles in the center of the wrapper into a log shape, leaving 2 inches of space on each side. Place 3 pieces of shrimp, pink side down, on a row above the noodles. Add 2 tablespoons of shredded carrots in a row underneath. Place 1 tablespoon of cilantro, 1/2 tablespoon basil and 1/2 tablespoon mint on top of the shrimp.
• From the bottom, roll the wrapper up tightly but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn't feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.
• Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.

VIETNAMESE SPRING ROLLS WITH CRISPY TOFU

Steps:

• Start by preparing rice noodles in boiling hot water for about 10 minutes (read instructions on package), then drain and set aside.
• Meanwhile, heat a large skillet over medium heat and cut pressed tofu into small rectangles. Toss in 3 Tbsp cornstarch and flash fry in ~3 Tbsp sesame oil (amounts as original recipe is written // adjust if altering batch size), flipping on all sides to ensure even browning - about 5 minutes. Remove from skillet and set aside.
• Prep veggies and prepare almond butter sauce by adding all sauce ingredients except water to a small mixing bowl and whisk to combine. Add enough hot water to thin until a pourable sauce is achieved. Adjust flavors as needed (I often add a little more chili garlic sauce and brown sugar).
• To add more flavor to the tofu, transfer ~2.5 Tbsp of the sauce to a small bowl and add an additional Tablespoon each of soy sauce, sesame oil and brown sugar or agave (amounts as original recipe is written // adjust if altering batch size) and whisk to combine.
• Add tofu back to the skillet over medium heat and add "sauce/glaze," stirring to coat. Cook for several minutes or until all of the sauce is absorbed and the tofu looks glazed, stirring frequently (see photos). Set aside with prepared veggies and vermicelli noodles.
• To assemble spring rolls, pour very hot water into a shallow dish or skillet and immerse rice paper to soften for about 10-15 seconds.
• Transfer to a damp cutting board or damp towel and gently spread out edges into a circle. It may take a little practice, so don't feel bad if your first few attempts are a fail!
• To the bottom third of the wrapper add a small handful of vermicelli noodles and layer carrots, bell peppers, cucumber, fresh herbs and 2-3 pieces of tofu on top (see photo). Gently fold over once, tuck in edges, and continue rolling until seam is sealed.
• Place seam-side down on a serving platter and cover with damp warm towel to keep fresh. Repeat until all fillings are used up - about 8-10 spring rolls total (amount as original recipe is written // adjust if altering batch size).
• Serve with almond butter sauce and sriracha or hot sauce of choice. I like to mix mine and go dip happy.
• Leftovers store well individually wrapped in plastic wrap, though best when fresh.

RICE PAPER WRAPPED SALAD ROLLS

Steps:

• Cook the pork in boiling salted water until it?s done but still firm enough for slicing, about 30 minutes.
• While the pork is cooking, bring another small pot of water to a boil. Add the shrimp and cook until they turn pink, about 3 minutes. Rinse under running water and set aside to drain. When cool enough to handle, peel, de-vein, and cut in half lengthwise. Refresh in cold water and set aside.
• Remove pork from the heat and drain. When it is cool enough to handle, slice into thin slices, about 1 by 2 1/2 inches. Place on a small plate and set aside.
• Set up a salad roll "station." Line a cutting board with a damp kitchen towel. Fill a large bowl with hot water and place it nearby. (Keep some boiling water handy to add to the bowl.) Arrange the ingredients in the order they will be used: the shrimp, pork, rice vermicelli, bean sprouts, mint and lettuce.
• Working with 2 rice paper rounds at a time, dip 1, edge first into the hot water and turn it to wet completely, about 10 seconds. Lay the round down on the towel. Repeat with the second rice paper and place it alongside the first. This allows you to work with 1 while the second is being set.
• Line the bottom third of the rice paper round with 3 shrimp halves, cut side up, and top with 2 slices of pork. Add 1 tablespoon rice vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves. (Arrange the ingredients so the rolls will end up being about 5 inches long and 1-inch wide.) Halve a lettuce leaf lengthwise along the center rib. Roll up in 1 piece and place on the filling. (Trim if it?s too long.) While pressing down on the ingredients, lift the bottom edge over the filling, then fold in 2 sides. Roll into a cylinder about 1 1/2 inches wide and 4 to 5 inches long. If the paper feels thick, stop three-quarters of the way and trim the end piece. (Too much rice paper can make the rolls chewy.) Repeat with the remaining rice papers and filling.
• To serve, cut rolls into 2 or 4 pieces and place them upright on a plate. Serve with the sauce on the side.
• Place the soybeans, water, coconut milk, vinegar, onion and sugar in a blender or food processor and process just until smooth. Transfer the mixture to a saucepan and bring to a boil over moderate heat. (If you don?t have a food processor, cook the soybean mixture first, then beat with a whisk.) Reduce the heat and simmer until the sauce thickens enough to coat a spoon, about 5 minutes. Add a little water if it?s too thick. Set aside to cool.
• To serve, transfer to individual sauce bowls and garnish each with chile paste and chopped peanuts. This sauce will keep up to 2 weeks if refrigerated in a tight-lidded jar.
• Cook?s Note: To cook bun, boil until the noodles are white and softened but still resilient, about 4 to 5 minutes, drain, rinse immediately in cold water and drain completely before serving.
• Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife.
• Yield: 1 cup