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Vietnamese Salad Rolls
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Description
My friend taught me how to make these do-it-yourself salad rolls. They’re so fresh, delicious, and fun to eat. I categorized them as a snack, but they’re really more like a light main course. Plus, you can use whatever meat you want or no meat at all.
Ingredients
- 1 pound Steak, Side Pork and/or Shrimp
- 1 package Rice Noodles
- 1 package Round Rice Papers
- 1 whole English Cucumber, Cut Lengthwise Into Julienne Strips
- 1 head Butter Lettuce Or Dark Leaf Lettuce
- 1 bunch Thai Basil
- 1 bunch Cilantro
- 1 bunch Mint
Preparation
Prepare your meat as desired. My favourite is seared steak, but you can also fry side pork or shrimp for these rolls.
Wash and spin-dry your lettuce and herbs. Place on a plate.
Pour boiling water into a large, shallow bowl. Place noodles in water for about 5 minutes, or until tender. Remove them to a plate to drain. Reserve the hot water in the bowl.
When you’re ready to eat, take one rice paper and dip it into the shallow bowl of hot water. Rotate it around to submerge each edge until it’s all moistened.
Place it on your plate and begin to add your fillings to the bottom centre. The beauty of DIY is you can add any combination of meat, noodles, cucumber, lettuce and herbs that you like. Fold in two sides, and then roll it up tightly from the bottom (just like a burrito).
Eat as you go, and repeat as necessary to make more rolls!
You can experiment with different sauces to dip them in, but I love them with this sweet & salty sauce:
1/4 cup water
2 tbsp. fish sauce
1 tbsp. lime juice
4 tsp. sugar
1 tsp. rice vinegar or white wine vinegar
dried crushed chilies – start with a smidgen, and add more to taste.
Enjoy!
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on 12.15.2009
If anyone hasn’t ever had these, they need to give it a try. Try ordering Spring Rolls in Vietnamese restaurants, instead of stopping off at a fast food place for a burger and fries. I find that these fill me up, and leave me feeling like I have more energy than if I pull into a fast food place.
The key to making spring rolls is as she said, roll it as tight as you can without tearing the rice paper. That is so when you dip and bite, then the remaining roll stays firm and not all floppy.