Vietnamese Salad Rolls
Fields winner meets with vietnamese students in france.
Recipe Summary 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.Ingredients | Vietnamese Banh Canh Recipe1 (8 ounce) package rice vermicelli8 ounces cooked, peeled shrimp, cut in half lengthwise8 rice wrappers (6.5 inch diameter)1 carrot, julienned1 cup shredded lettuce¼ cup chopped fresh basil½ cup hoisin saucewater as neededDirectionsBring 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.Info | Vietnamese Banh Canh Recipeprep: 20 mins cook: 5 mins total: 25 mins Servings: 8 Yield: 8 salad rolls
TAG : Vietnamese Salad RollsAppetizers and Snacks, Wraps and Rolls,