Vietnamese Salad Rolls Recipe - Allrecipes.com
Vietnamese Salad Rolls Recipe
  • READY IN 25 mins

Vietnamese Salad Rolls

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 salad rolls Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    25 mins

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Serve the spring rolls with the warm dipping sauce.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

These are wonderful! I made a spicy peanut dipping sauce for them. Added mint and cilantro with the basil and MMMM Good! Thanks so much Claudine! No longer do I have to go OUT to have yummy salad rolls! It was easier to make these than to find the rice paper to roll them up in. But my local Asian market finally solved the problem. Make and enjoy!

 
Most Helpful Critical Review
Nov 10, 2010

These were good but missing something. I will try adding more basil or mint maybe next time. I think the peanut sauce would also complement these well.

 
Jul 13, 2007

I used tofu instead of shrimp and mint leaves instead of basil. I used a sushi mat underneath the rice papers so that the excess water can drip below. Also I was able to roll these tighter using the mat. Also, I added some smooth natural peanut butter to the hoisin sauce and the whole meal tasted like the ones served at restaurants.

 
Jan 16, 2006

These were a very refreshing appetizer. They are kind of time consuming to make but a wonderful for a light dish. I recommend serving them with Mae Ploy sweet chili sauce.

 
Jul 07, 2005

I like these a lot. Instead of the dipping sauce from hoisin, I like to dip them in Thai sweet chili sauce.

 
Apr 06, 2009

I love making salad rolls but it is time consuming. It usually takes me about 1.5 hours from start to finish to make about 15 rolls. In addition to the ingredients listed, I like to add shredded chicken breast, julienne cucumbers, bean sprouts, cilantro and mint.

 
Feb 18, 2007

This is great! I substituted fresh mint for the basil, since the restaurants that I go to usually prepare them that way. I make a dipping sauce made of hoisin sauce, Sriracha chili sauce, some seasoned rice wine vinegar, peanut butter, and crushed peanuts. See, food CAN be healthy and tasty!

 
Jan 25, 2004

It's light and tastes great!!

 

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Nutrition

  • Calories
  • 187 kcal
  • 9%
  • Carbohydrates
  • 31.2 g
  • 10%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 1.5 g
  • 2%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 11.6 g
  • 23%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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