Vietnamese Salad Rolls With Chicken Shrimp And Beef Recipes

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.

VIETNAMESE SALAD ROLLS WITH CHICKEN, SHRIMP AND BEEF

Steps:

• Assemble all ingredients and let stand in a bowl that it may be presented in later.
• To Assemble and Serve:
• Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture.
• Have your fillings ready and seasoned.
• Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used.
• Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.
• Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.
• Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll.
• Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.
• Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.

VIETNAMESE SALAD ROLLS

Steps:

• Fill a large stockpot halfway with water and bring to a boil. Add the shrimp to the water and cook until cooked through and opaque, about 5 minutes stirring occasionally. Drain and place the shrimp in a bowl with ice water until cold, 10 minutes, drain, and set aside.
• Place the shredded lettuce, chopped cilantro, mint, and scallions into a medium-sized bowl and toss together to combine, set aside.
• Get your workstation ready. Place your shrimp, lettuce mix, rice noodles, bean sprouts, and rice paper wrappers around your station.
• Fill a very large bowl, big enough to submerge the wrappers, ⅔ of the way high with hot tap water. Place 1 rice paper wrapper into the water until it softens and becomes flexible, 30 seconds to 1 minute. Place the wrapper onto your clean workstation.
• On the bottom ⅓ of the wrapper, place some of the lettuce mixture, followed by the noodles, then the sprouts. Take the bottom of the wrapper and fold it over the filling.
• Place the shrimp into the center of the wrapper right next to the fold, fold in the flaps on the sides.
• Continue to tightly roll the wrapper until it is fully secure. Place it on a sheet tray while you roll the rest.
• To make the dipping sauce, place the hoisin sauce, peanut butter, rice wine vinegar, soy sauce, sesame oil, garlic powder, and onion powder into a medium-sized bowl and whisk together.
• Serve the spring rolls with the dipping sauce on the side.

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-STYLE CHICKEN SALAD ROLLS

Steps:

• In a big bowl, soak the rice-stick vermicelli in hot water to cover until softened and pliable, about 15 minutes; drain in a colander, rinse under cold water, and drain well again.
• In a small bowl, whisk the rice vinegar, fish sauce, and sugar together until the sugar dissolves.
• Add the vermicelli to a nonreactive salad bowl along with chicken, carrots, cabbage, basil, mint, cilantro, and rice vinegar mixture; toss to combine.
• Put a double thickness of paper towel on a work surface, and fill a shallow baking pan with warm water.
• Check the rice paper rounds and use only those that have no holes.
• Soak 1 round in warm water until pliable, about 30 seconds to 1 minute; carefully transfer to paper towels.
• Place ½ cup filling across the bottom third (the part nearest you) of the rice paper; fold the bottom half of the rice paper over the filling and begin rolling it up tightly, stopping at the halfway point.
• Fold in the ends and continue rolling.
• Transfer the salad roll, seam side down to a plate and cover with dampened paper towels.
• Make 9 more rolls in same manner.
• To serve, cut the rolls in half crosswise; stand pieces upright; serve with dipping sauce.
• The salad rolls can be made 4 hours ahead and chilled, covered with lightly dampened paper towels and then with plastic wrap; let them sit at room temperature for 30 minutes before serving.