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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vietnamese Salad Rolls Recipe

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This recipe for Vietnamese Salad Rolls is from The Smith Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6-8 oz. vermicelli
8 pieces rice paper
8-12 lettuce leaves
1 cup grated carrot
8 oz cooked shrimp, pork, or chicken
8 green onions, trimmed
Directions:
Directions:
Soak vermicelli for 5 minutes in boiling water. Remove from heat, rinse with cold water and set aside.
Immerse each piece of rice paper in warm water (non-stick pan on low heat) until softened.
Remove, lay flat, and fold over lower 1/3.
Place strip of lettuce and 1 oz vermicelli on fold.
Put 2 tbsp carrot and 1 oz meat on lettuce.
Add onion in front of the vermicelli, to protrude.
Roll folded edge away from you, making a tight roll.
Keep in a cool, moist place.
Serve with satay sauce or hoisin sauce.

 

 

 

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