Vietnamese Salad Rolls With Chicken Shrimp And Beef 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.

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.

GOI CUON - VIETNAMESE SOFT SHRIMP ROLLS

Steps:

• Prepare sauce: combine hoisin sauce, coconut milk, rice vinegar, and onion in a blender; puree until smooth.
• Place mixture in a saucepan and bring to a boil over medium heat; reduce heat and simmer 5 minutes, adding water to control consistency if necessary.
• Allow to cool.
• Prepare rolls: Julienne pork into thin strips.
• Chop shrimp into 1/2" tidbits.
• Boil vermicelli 2-3 minutes, then rinse in cold water and drain.
• Separate cilantro into sprigs that are of the right size to go onto the rolls.
• Wet rice papers, one at a time, BRIEFLY, and blot on paper toweling.
• Place some noodles, pork, shrimp, lettuce, bean sprouts, basil and cilantro on each roll.
• Fold in the sides, and wrap the top down and roll up, envelope style, keeping tension moderately tight (not too tight or loose).
• Place it on a plate and cover with a very damp paper towel, while you finish the others.
• Place some dipping sauce in small bowls and garnish with roasted peanuts.
• Serve goi cuon with dipping sauce; and hot chili sauce also, if desired.