VIETNAMESE SALAD ROLLS WITH SHRIMP AND PEANUT DIPPING SAUCE
Fresh, light and healthy Vietnamese salad rolls are packed with vermicelli noodles, shrimp, fresh vegetables and herbs and dipped in homemade peanut sauce.
Provided by Sam | Ahead of Thyme
Categories Appetizer
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : ServingSize 1 salad roll with peanut sauce, Calories 195 calories, Sugar 3.9 g, Sodium 300.6 mg, Fat 2.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 20.6 g, Fiber 1.7 g, Protein 11 g, Cholesterol 68.6 mg
VIETNAMESE SALAD ROLLS
A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.
Provided by Claudine
Categories Appetizers and Snacks Wraps and Rolls
Time 25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 31.2 g, Cholesterol 57.1 mg, Fat 1.5 g, Fiber 1.7 g, Protein 11.6 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 5.6 g
VIETNAMESE SALAD ROLLS
These vegan salad rolls are filled with quick pickled carrots, rice noodles, and other veggies and fresh herbs. Serve them with spicy peanut sauce for a delicious appetizer or light entree.
Provided by Robin Donovan
Categories Appetizer Recipes
Time 1h25m
Number Of Ingredients 13
Steps:
- First, make the pickled carrots. In a medium bowl, combine the sugar, water, salt, and vinegar. Add the carrots to the mixture, toss to coat well, and then let the carrots soak for at least 1 hour.
- In the meantime, prepare the noodles according to thepackage instructions.
- Fill a wide, shallow bowl with about 1 inch of warm water. Soak one wrapper at a time in the warm water for 10 to 15 seconds, just until it becomes soft and pliable.
- Transfer the wrapper to a plate or cutting board and add alettuce leaf on top in the center. Next add a few carrot sticks, a few cucumber sticks, some of the shredded cabbage, some of the noodles, and then a few leaves of mint and cilantro. Add edible flowers, too, if using.
- Fold one side of the rice paper wrapper over the filling andthen the other side. Roll the wrapper up around the filling, making sure it is tight, but being careful not to tear the wrapper.
- Set the filled rolls on a platter, seam side down.
- Repeat this process until all of the filling and wrappers have been used up.
- To serve, cut each roll in half. Garnish with extra herbs and edible flowers, if you like.
- Serve immediately with peanut sauce for dipping.
Nutrition Facts : Calories 271 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 7 grams fat, Fiber 3 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 401 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
VIETNAMESE SALAD ROLLS
Wow, I love these fresh and healthy salad rolls, and I can't believe I couldn't find a recipe on this site (unless I'm blind)!
Provided by horseplay
Categories Lunch/Snacks
Time 20m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 124.7, Fat 3.4, SaturatedFat 0.6, Cholesterol 21.8, Sodium 259.1, Carbohydrate 17.7, Fiber 1.6, Sugar 4.1, Protein 6.1
VIETNAMESE SALAD ROLLS WITH CHICKEN, SHRIMP AND BEEF
These are like unfried spring rolls and are quite fresh and delicious. Nuoc Cham is a tradtional South East Asian condiment that is served with the salad rolls.
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 33
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 FRESH SPRING ROLLS
These spring rolls are a refreshing change from the usual fried variety, and have become a family favorite. They are great as a cool summertime appetizer, and are delicious dipped in one or both of the sauces.
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 50m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
- Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
- In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
- In another small bowl, mix the hoisin sauce and peanuts.
- Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 15.8 g, Cholesterol 10.8 mg, Fat 0.7 g, Fiber 0.6 g, Protein 3.3 g, SaturatedFat 0.1 g, Sodium 305.4 mg, Sugar 5.2 g
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