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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These are a delicious fresh salad roll that makes your mouth water for more! Ingredients:
salad rolls |
1/2 c. broken rice vermicelli noodles |
1 c. cooked shrimp |
2/3 c. bean sprouts |
2/3 c. shredded carrot |
2/3 c. shredded celery, choose the young centre stalks |
2 green onions thinly sliced |
2 tbsp. chopped cilantro |
butter lettuce leaves, ribs removed |
3 tbsp. rice vinegar |
3 tsp. fish sauce |
1/3 tsp. sesame oil |
pinch to 1/2 tsp. of sambal oelek or chinese chili paste |
package of 6 inch round rice paper wrappers |
dipping sauce: save yourself the labor. any prepared spicy peanut satay sauce is excellent! simply top with chopped peanuts or cashews and serve. |
Directions:
1. Cover rice noodles with boiling water. Let stand for approx. 2 minutes, no longer or they get to soft. Drain well. Combine the noodles, bean sprouts, carrot, onions, celery and cilantro. Combine the vinegar, fish sauce, sesame oil and sambal oelek, pour over the noodle/veggie mix and stir until well coated.
2. To assemble: Each roll will require two wrappers, if you make them small you can get away with one wrapper for each roll. Submerge rice paper wrapper, one at a time, in a pan of hot water until flexible, about 45 sec. to 1 minute. Do not over soften, as the paper will be difficult to work with. Don’t worry about tears in the paper, simply lay the second paper on top of the first. Gently blot excess water from the wrappers. Place 1 lettuce leaf (slightly smaller than wrapper) on wrapper, towards the edge closest to you. Place 2 shrimp on top of lettuce then cover this with approx. 2 tbsp. of the noodle/veggie filling. Tightly roll enchilada style. Rolls may be covered with plastic wrap and refrigerated for up to 8 hrs. To serve, cut rolls in half and serve with dipping sauce.
3. Hints: For easy shredding of the carrot and celery, use a vegetable peeler and peel away. Then take a big chopping knife and chop along the length of the veggies. This will give you thin veggie slices for your rolls with half the work of slicing them thinly by hand. Some recipes call for seedless cucumber to be added to the noodle/veggie mix. I find the cucumber makes the rolls watery. Chicken may be used in place of shrimp or go vegetarian, omit the shimp, and chicken altogether.
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