Rice Paper Wrapped Salad Rolls Recipes

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.

Steps:

• Add rice vermicelli and teaspoon salt to boiling water; cook until al dente, about 3 minutes. Drain, rinse, and set aside.
• Add chicken and remaining 1 teaspoon salt to boiling water. Reduce heat to medium-high; simmer chicken until cooked through, about 10 minutes. Remove chicken from water; reserve water. Slice chicken across the grain 1/8 inch thick and set aside.
• Return water to a boil. Add shrimp; reduce heat to medium-high. Cook shrimp until opaque, 2 to 3 minutes. Drain. When cool enough, remove shells. Cut each shrimp in half lengthwise, devein, and set aside.
• Fill a pan large enough to hold the rice paper with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Immerse 1 sheet of rice paper in the hot water until softened and flexible, about 1 minute. Transfer to dampened towel and smooth out. Fold paper in by 2 inches on right and left sides. Place 4 shrimp halves in a row, cut side up, 2 inches from bottom edge, and top with 2 to 3 slices chicken. Place 1 heaping tablespoon vermicelli on top and sprinkle with about 1 tablespoon bean sprouts. Cover with 5 to 6 mint leaves. Place 1 or 2 pieces of lettuce, curly sides out, on top. Fold bottom edge of rice paper over filling; roll up tightly to form a cylinder about 1 1/2 inches in diameter. Repeat until all the ingredients are used up.
• Cut rolls into two or four pieces, and arrange on a serving platter. Top with peanuts and dabs of chile paste, and garnish with mint leaves. Serve with Peanut-Hoisin Sauce and Vietnamese Dipping Sauce.

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.

Steps:

• For the rice paper summer rolls: Dip a sheet of rice paper a 1/3 of the way into a bowl of hot water for about 2 seconds. Turn it and dip remaining section, then lay on a damp towel.
• Working on the bottom 1/3 of rice paper, spread a bit of lettuce, noodles, carrots, herbs, and pork and/or shrimp. Fold up bottom edge to cover, then fold in the sides. Roll tightly. Continue with remaining ingredients.
• For the dipping sauce: Combine fish sauce, sugar, ginger, chile-garlic paste, and about 1/4 cup water. Taste and adjust seasoning, adding salt and pepper, if necessary.
• Serve rolls right away, or refrigerate, lightly covered, up to 2 hours. Cut each roll into 2 or 3 pieces, then serve with dipping sauce and lime wedges.

Steps:

• Put the noodles in a pan of water and bring to the boil, simmer for 3 mins, then cool under running water. Drain thoroughly.
• Cut the carrot into matchsticks using a knife or a mandoline. Cut the avocado into strips and the cucumber into thin sticks. Soak 2 of the rice paper wraps in cold water for 1-2 mins until floppy.
• Lift 1 sheet of rice paper out of the water, shake gently, then lay it carefully on a board. Place 2 prawns in the centre, with a mint leaf between them. Add a strip of avocado, pile some noodles on top, then add a layer of carrot and cucumber. Fold the bottom half of the rice paper over, then fold the sides in and tightly roll it up. Repeat using the second wrapper and soak 2 more to make 2 more rolls.
• Make the rest of the rolls up using the remaining 4 wraps and the shredded chicken instead of prawns. Serve the rolls with the sweet chilli sauce for dipping.