Vietnamese Summer Roll Salad 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 SUMMER ROLLS

Steps:

• Soak a wrapper in warm water 30 seconds; immediately lay it flat on a work surface. Lay 6 shrimp halves, cut sides up, on bottom third, leaving a 1/2-inch border; top with 2 tablespoons each noodles, carrot, mache, mint, and cilantro.
• Fold bottom of wrapper over fillings; roll over once, tuck in sides, and roll. Cut in half; cover with a damp paper towel. Repeat to make remaining rolls. Serve with sweet and sour dipping sauce.

VIETNAMESE SUMMER ROLLS

Steps:

• Dip a sheet of rice paper a third of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
• Working on bottom third of rice paper, spread a bit of lettuce, noodles, carrots, herbs and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
• Combine fish sauce, sugar, ginger, chili-garlic paste and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper if necessary.
• Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.

VIETNAMESE SUMMER ROLL SALAD

Steps:

• For the salad: Bring a large soup/stockpot of water to a boil. Add in the rice vermicelli noodles and cook until al dente - this should take 4 to 5 minutes. Drain the noodles and rinse with cool water to stop the cooking. Set aside in a colander until you're ready to assemble the salad. In a small skillet, heat the canola oil until shimmering. Stir in the shallot slices and fry until dark, golden brown. Scoop them out of the pan and onto a paper towel to drain. Wipe out the skillet and, adding just a little bit of oil, cook the shrimp until cooked through - 3 to 4 minutes. Set the shrimp aside as well to cool until you assemble the salad. For the dressing: In a small bowl, whisk together the fish sauce, honey, rice wine vinegar, ginger and minced red chili. Set aside until right before serving. To assemble: In a large salad or mixing bowl, tip in the drained rice noodles along with the cucumber, mung bean sprouts, red pepper slices and carrots. Mix together (I use my hands for this - tongs work too). Add in the fresh herbs and mix again. Sprinkle the top with the frizzled shallots and roasted peanuts. Top with shrimp or other chosen protein. You can serve this family style in a large bowl or platter or you can divide into portions. However you choose to serve it, don't pour over the dressing until the very end so your noodles don't get soggy. You can also put a small ramekin of the dressing on the side with each portion if you are serving it that way so guests can dress it to their liking. Serve with lime wedges on the side, as well. Recipe adapted from the food blog "Running With Tweezers"