Vietnamese Salad Rolls
4
Product(s) Used
Special Diet
Gluten-FreeCourse
Appetizer, Dips & SnacksMain Ingredient
Seafood, VegetablesOccasion
EntertainingIngredients
- 8 ounces fresh raw medium shrimp deveined and tails removed
- 8 large round rice paper wrappers
- 8 ounce package rice vermicelli noodles cooked according to instructions
- 1 large carrot julienned thinly
- 3 Tablespoons Thai basil chopped
- 3 Tablespoons fresh mint leaves chopped
- 3 Tablespoons fresh cilantro chopped
- 4 leaves Romaine lettuce chopped
- ½ cup San-J Thai Peanut Sauce
Directions
- In a small saucepan, poach the shrimp until pink throughout.
- Drain and cool. Cut each shrimp in half lengthwise and set aside.
- Fill a large bowl with warm water. Dip one wrapper in the warm water for 10 seconds to soften.
- Drain the wrapper of excess water and place in flat on a cutting board.
- In a row across the center of the wrapper, place 2 shrimp halves, a handful of vermicelli, carrots, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side.
- Fold the uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining rolls to make 8 rolls total.
- Heat the San-J Thai Peanut Sauce, if desired, by placing the sauce in a microwaveable bowl and heat on medium for 1 minute. Serve the rolls and sauce.
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