Vietnamese Salad Rolls Food

VIETNAMESE SALAD ROLLS WITH SHRIMP AND PEANUT DIPPING SAUCE

Steps:

• Bring a pot of water to a boil over high heat and add shrimp. Cook for 5 minutes. Remove and run it under cold water to cool down. Once cool enough to handle, slice in half.
• Prepare the vermicelli noodles: Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.
• Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
• Place 2 tablespoons of vermicelli noodles in the center of the wrapper into a log shape, leaving 2 inches of space on each side. Place 3 pieces of shrimp, pink side down, on a row above the noodles. Add 2 tablespoons of shredded carrots in a row underneath. Place 1 tablespoon of cilantro, 1/2 tablespoon basil and 1/2 tablespoon mint on top of the shrimp.
• From the bottom, roll the wrapper up tightly but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn't feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.
• Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.

VIETNAMESE SALAD ROLLS

Steps:

• Fill a large stockpot halfway with water and bring to a boil. Add the shrimp to the water and cook until cooked through and opaque, about 5 minutes stirring occasionally. Drain and place the shrimp in a bowl with ice water until cold, 10 minutes, drain, and set aside.
• Place the shredded lettuce, chopped cilantro, mint, and scallions into a medium-sized bowl and toss together to combine, set aside.
• Get your workstation ready. Place your shrimp, lettuce mix, rice noodles, bean sprouts, and rice paper wrappers around your station.
• Fill a very large bowl, big enough to submerge the wrappers, ⅔ of the way high with hot tap water. Place 1 rice paper wrapper into the water until it softens and becomes flexible, 30 seconds to 1 minute. Place the wrapper onto your clean workstation.
• On the bottom ⅓ of the wrapper, place some of the lettuce mixture, followed by the noodles, then the sprouts. Take the bottom of the wrapper and fold it over the filling.
• Place the shrimp into the center of the wrapper right next to the fold, fold in the flaps on the sides.
• Continue to tightly roll the wrapper until it is fully secure. Place it on a sheet tray while you roll the rest.
• To make the dipping sauce, place the hoisin sauce, peanut butter, rice wine vinegar, soy sauce, sesame oil, garlic powder, and onion powder into a medium-sized bowl and whisk together.
• Serve the spring rolls with the dipping sauce on the side.

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 SALAD ROLLS

Steps:

• First, make the pickled carrots. In a medium bowl, combine the sugar, water, salt, and vinegar. Add the carrots to the mixture, toss to coat well, and then let the carrots soak for at least 1 hour.
• In the meantime, prepare the noodles according to thepackage instructions.
• Fill a wide, shallow bowl with about 1 inch of warm water. Soak one wrapper at a time in the warm water for 10 to 15 seconds, just until it becomes soft and pliable.
• Transfer the wrapper to a plate or cutting board and add alettuce leaf on top in the center. Next add a few carrot sticks, a few cucumber sticks, some of the shredded cabbage, some of the noodles, and then a few leaves of mint and cilantro. Add edible flowers, too, if using.
• Fold one side of the rice paper wrapper over the filling andthen the other side. Roll the wrapper up around the filling, making sure it is tight, but being careful not to tear the wrapper.
• Set the filled rolls on a platter, seam side down.
• Repeat this process until all of the filling and wrappers have been used up.
• To serve, cut each roll in half. Garnish with extra herbs and edible flowers, if you like.
• Serve immediately with peanut sauce for dipping.

VIETNAMESE SALAD ROLLS

Steps:

• Fill a large bowl with warm water. Soak one rice wrapper in the water until soft (a couple of seconds). Lay wrapper flat.
• In a row across the center, place two shrimp halves, then below that a handful of vermicelli, then basil, mint, cilantro, and lettuce, leaving two inches free on each side.
• Fold uncovered sides inward, then then tightly roll the wrapper, starting with the lettuce which should be closest to you.
• Repeat for remaining wrappers.
• In a small bowl, mix Hoisin sauce, peanut butter, chili sauce, and peanuts. Use as dipping sauce for the completed rolls.

SALAD ROLLS

Steps:

• Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.
• When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine.
• To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
• To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
• To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.
• Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.

VIETNAMESE SALAD ROLLS WITH CHICKEN, SHRIMP AND BEEF

Steps:

• Assemble all ingredients and let stand in a bowl that it may be presented in later.
• To Assemble and Serve:
• Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture.
• Have your fillings ready and seasoned.
• Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used.
• Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.
• Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.
• Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll.
• Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.
• Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.

VIETNAMESE FRESH SPRING ROLLS

Steps:

• Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
• Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
• In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
• In another small bowl, mix the hoisin sauce and peanuts.
• Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

VIETNAMESE-STYLE CHICKEN SALAD ROLLS

Steps:

• In a big bowl, soak the rice-stick vermicelli in hot water to cover until softened and pliable, about 15 minutes; drain in a colander, rinse under cold water, and drain well again.
• In a small bowl, whisk the rice vinegar, fish sauce, and sugar together until the sugar dissolves.
• Add the vermicelli to a nonreactive salad bowl along with chicken, carrots, cabbage, basil, mint, cilantro, and rice vinegar mixture; toss to combine.
• Put a double thickness of paper towel on a work surface, and fill a shallow baking pan with warm water.
• Check the rice paper rounds and use only those that have no holes.
• Soak 1 round in warm water until pliable, about 30 seconds to 1 minute; carefully transfer to paper towels.
• Place ½ cup filling across the bottom third (the part nearest you) of the rice paper; fold the bottom half of the rice paper over the filling and begin rolling it up tightly, stopping at the halfway point.
• Fold in the ends and continue rolling.
• Transfer the salad roll, seam side down to a plate and cover with dampened paper towels.
• Make 9 more rolls in same manner.
• To serve, cut the rolls in half crosswise; stand pieces upright; serve with dipping sauce.
• The salad rolls can be made 4 hours ahead and chilled, covered with lightly dampened paper towels and then with plastic wrap; let them sit at room temperature for 30 minutes before serving.