These salad rolls look far more challenging then they actually are but the payoff is great. You can vary what you put in them but the basics start with vermicelli rice noodles and green onion, cilantro is also really nice. Also the larger sized rice paper makes it way easier to get them tightly rolled but the smaller ones will work as well.
I always make a few dipping sauces to go with salad rolls and I posted this weeks variety below as well. It’s also nice to have an asian style hot sauce handy. Please note that I do it to taste and measuring is not one of my stronger points so tasting and adjusting is key.
large rice paper
vermicelli rice noodles
2 large carrots
1/2 english cucumber
handful of briefly cooked and blanched asparagus
4 cooked prawns per roll
2-3 green onions
rice vinegar if you have it
1. Cook noodles according to package directions. Drain in cold water to cool and add a little bit of oil to keep from sticking. Set aside.
2. Prepare vegetables. What you want is long thin strips at most 6″ long. The easiest way I have found to do this with the carrot and cucumber is a vegetable peeler. Then you can get really thin strips. For the green onion and asparagus just slice very thinly with a knife. Toss the carrot and cucumber in a dash of rice vinegar.
3. Remove the shells from the prawns and slice them in half lengthwise.
4. Prepare sauces if you want them as below.
5. Find a shallow dish that you can use to prepare the rice paper. I used a large cookie sheet. Fill with hot (not boiling water).
5. Immerse a sheet in the water – it should get limp quite quickly. It takes a while to get the feel for it, but it should be about 20 seconds depending on the temperature of the water. Lay wrap on a work surface. Working quickly place 4 halved prawns on wrap, add a layer of each of the vegetables then noodles. Follow with another layer of vegetables and finish with the prawns. Roll up like a wrap. The rice paper should seal itself. Repeat until you are out of filling.
Ginger Garlic Sauce:
1t minced garlic
1t minced ginger
1t vietnamese fish sauce
3T soy sauce
Peanut Sauce:
2T peanut butter (if its natural add a dash of honey to sweeten)
2-3T water
1t vietnamese fish sauce
1/2 lemon or 1 lime juiced
1t hot sauce
1t soy sauce
1t rice vinegar
If you are missing something don’t worry, it will still taste good. Adjust water to get the consistency you are looking for.
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Black Eyed Pea Veggie Burgers
Salmon with Black Bean Sauce
Spicy Thai Beef Salad
