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Vietnamese "salad" rolls Recipe

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This recipe for Vietnamese "salad" rolls, by , is from The Becker-Bird Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Johnson
Added: Friday, October 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
For dipping sauce:
1/4 cup sugar
2 T soy sauce
2 T fresh lime juice
2 T fresh orange juice
1/4 cup water
1/4 tsp chili paste (optional)
1/4 cup shredded carrots (optional)

For Rolls:
8 8" round of rice paper (found at asian markets or international section of large grocery store)
8 leaves butter lettuce
2 oz thin rice vermicelli, cooked (also found where you can buy the rice paper rounds)
1 1/2 cup bean sprouts
16 large mint leaves
8 large basil leaves
16 medium shrimp, deveined and cooked
1 cup chopped peanuts

Directions:
Directions:
Combine all ingredients for dipping sauce and set aside. (Bottled peanut sauce is also a good dipping sauce for these rolls.)

Soak 1 rice paper at a time in warm water for about 1-2 minutes until soft and pliable. Remove to work surface or keep moist under a wet paper towel. Place lettuce leaf on lower third of paper. Top with 1 tablespoon (or so) vermicelli, a few sprouts, herbs, peanuts and shrimp. Carefully roll paper, once, then fold in ends and continue to roll like a burrito. Cut in half or serve whole with dipping sauce.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These rolls are really fun to make. You can substitute any veggies that you like or swap shrimp for chicken - or add both. Have fun!

 

 

 

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