Salad Rolls Recipes

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.

SALAD ROLLS

Steps:

• Make the dip. Mix well; cover and allow flavours to blend for at least 2 hours.
• Put chicken in a resealable plastic bag. Combine soy sauce, lime juice, water, oyster sauce, chili paste, garlic, ginger and sesame oil; pour over chicken. Close bag and refrigerate overnight.
• Remove chicken from the marinade; discard marinade. Heat oil in a skillet over medium heat, cook chicken for 5-7 minutes per side or until a thermometer inserted into the meat reads 165°F (74°C).
• Remove from heat, slice diagonally into thin strips and arrange on a warm platter with onions, carrot, red pepper, cucumber, basil/cilantro/mint, and lettuce.
• Each person makes their own rolls by spooning hoisin sauce on a lettuce leaf and topping it with chicken, vegetables and basil/cilantro/mint. Roll the lettuce around the filling like a tortilla.
• Dip in Hoisin sauce, peanut sauce or Thai dipping sauce and eat with your hands.

SALAD ROLLS

Steps:

• Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.
• When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine.
• To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
• To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
• To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.
• Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.

SEAFOOD SALAD ROLLS

Steps:

• For the boiled shrimp: Add the shrimp shells, seafood seasoning, parsley, peppercorns, celery, lemon and onion to a large stock pot and fill three-quarters of the way with water. Bring to a boil and cook until the vegetables soften slightly, 5 to 10 minutes (see Cook's Note).
• Prepare an ice bath in a large bowl. Add the shrimp to the stock pot and boil, stirring constantly, until pink and opaque, 1 to 2 minutes. Remove the shrimp and add to the ice bath until completely cooled.
• For the salad rolls: In a large bowl, combine the mayonnaise, mustard, parsley, seafood seasoning, pimentos, celery and onion. Fold in the shrimp and crab meat. Cover and chill for at least 30 minutes and up to 2 days.
• When ready to serve, fill the buns with the seafood mixture and serve with a lemon wedge and some clarified butter.

SALAD ROLLS

Steps:

• In a mixing bowl combine all sauce ingredients and mix well. Set aside.
• In a pot of boiling water cook rice noodles for 2 to 3 minutes and drain. Immerse noodles in cold water, drain and place in a mixing bowl. Add 1/3 of the sauce and toss well. Set aside.
• In a large bowl of warm water soak 2 rounds of rice-paper wrapper for 1 to 2 minutes or until softened. Remove and place one on top of the other on working surface. As you are filling the wrappers, soak another 2 wrappers for the next roll. Fold the top edge of the wrappers down about 1 inch. Place a lettuce leaf on one end with the top ruffle extending over the folded edge of the wrapper. Put 1 green onion on top of the lettuce so it extends above the lettuce. Place 1/8 of the noodles, chicken, carrots and peanuts on top. Tuck edges around noodles to enclose. Roll the wrapper across the filling, fold the bottom up, and continue rolling across until completely wrapped. Repeat with remaining ingredients. Serve with the rest of the sauce.

THAI SALAD ROLLS

Steps:

• Combine all ingredients for the peanut sauce ahead of time, and set aside.
• In a medium pan, add about 1 1/2 inces of water in, and leave on medium to low head.
• place the rice papers in the warm water for no longer than 30 seconds, or until tender, but not falling apart.
• Set on counter or cutting board, and layer noodles, carrot, cuccumber, onions, sprouts and chopped peanuts. Be mindful that you still have to roll it up, so do not overfill.
• Drizzle peanut sauce over filling before rolling, or use as a dipping sauce.
• Other dipping sauces used are hiosin, soy, and a chili sauce (sambal Oklek-careful, if you haven't used this before, as it is quite hot).

VIETNAMESE SALAD ROLLS

Steps:

• Fill a large bowl with warm water. Soak one rice wrapper in the water until soft (a couple of seconds). Lay wrapper flat.
• In a row across the center, place two shrimp halves, then below that a handful of vermicelli, then basil, mint, cilantro, and lettuce, leaving two inches free on each side.
• Fold uncovered sides inward, then then tightly roll the wrapper, starting with the lettuce which should be closest to you.
• Repeat for remaining wrappers.
• In a small bowl, mix Hoisin sauce, peanut butter, chili sauce, and peanuts. Use as dipping sauce for the completed rolls.

SOUTHERN SALAD ROLLS

Steps:

• To poach the shrimp, fill a small saucepan half full with water, add the salt, and bring to a rolling boil over high heat. Add the shrimp, remove from the heat, and let stand for 3 to 5 minutes, or until the shrimp have curled nicely and are pinkish orange. Lift them out with a slotted spoon and set aside to cool. Leave the water in the pan.
• While the shrimp are poaching, trim any excess fat from the pork chop. Return the water in the pan to a rolling boil and drop in the pork. When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly. Let stand for 20 minutes. The pork should be firm yet still yield a bit to the touch. Remove the pork from the pan and let cool. Save the light stock for another use or discard.
• Working with 1 shrimp at a time, lay it flat on a cutting board and cut in half horizontally. (Use the index and middle fingers of your noncutting hand to keep the shrimp in place as you wield the knife.) Devein the shrimp as necessary. Set aside on a plate.
• Thinly slice the pork across the grain into strips about 1/8 inch thick, 1/2 inch wide, and 4 inches long. Add to the plate of shrimp.
• Set up a wrapping station composed of a flat work surface (a cutting board, inverted baking sheet, or dish towel) and a bowl of water for dipping the rice papers. Place the shrimp, pork, noodles, lettuce, and herbs nearby.
• Dip a rice paper round in water and then place it on your work surface. (See page 331 for tips on working with rice paper.) When the rice paper is pliable and tacky, fold a lettuce leaf in half along its central spine and then tear off the spine. Place the folded leaf on the lower third of the rice paper round. Put about 1/4 cup of the noodles on top of the lettuce, spreading them in a rectangle. Lay a couple of pork strips on top (slightly overlapping, if necessary), and then arrange a few mint and cilantro leaves on top of the pork, spreading them out to distribute their flavors evenly. Bring up the lower edge of the rice paper to just cover the herbs. Then roll the rice paper a half turn so that the lettuce is on top and visible through the rice paper. Add 3 shrimp halves, cut side up, to the unrolled portion of rice paper, lining them up snugly along the partially finished roll. Fold the sides of the round inward to cover the filling. Roll one more full turn, so that the orange sides of the shrimp are now facing up and visible through the rice paper. Tuck 2 or 3 Chinese chives into the roll, letting them extend out one end. Continue to roll until you have a snug cylindrical package. The rice paper is self-sealing. Use a knife or scissors to trim the chives, leaving a 3/4-inch "tail" extending from the end.
• Repeat this process to make 16 rolls in all, placing the finished rolls on a serving platter. If the rolls seem too long to manage and eat comfortably, cut them in half on the diagonal. Serve the rolls with the sauce. Diners can dip the rolls into the sauce or spoon some sauce onto the rolls.
• While the pork and shrimp may be poached a day ahead, slice them on the day you wrap. The noodles may be cooked early in the day, covered with plastic wrap, and kept at room temperature. You may wrap the rolls 2 hours in advance of serving. Keep them covered with plastic wrap to prevent the rice paper from drying out and becoming unpleasantly tough. If you are cutting the rolls, do so just before serving, or they may lose their nice shape.
• You can wrap other items in these rolls, too, but they must be thinly sliced so that they are flexible enough to roll. Seeded cucumber strips, julienned carrot, seared tofu strips, and slices of left over grilled meats are among the possibilities. Different fresh herbs, such as Vietnamese coriander (rau răm) or Thai basil, may be incorporated to introduce different flavors. The elements that you need to preserve are the lettuce leaves and noodles, which give the rolls body, and the hoisin-garlic sauce, which marries all the flavors.