VIETNAMESE SALAD ROLLS WITH SHRIMP AND PEANUT DIPPING SAUCE
Fresh, light and healthy Vietnamese salad rolls are packed with vermicelli noodles, shrimp, fresh vegetables and herbs and dipped in homemade peanut sauce.
Provided by Sam | Ahead of Thyme
Categories Appetizer
Time 20m
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil over high heat and add shrimp. Cook for 5 minutes. Remove and run it under cold water to cool down. Once cool enough to handle, slice in half.
- Prepare the vermicelli noodles: Bring a pot of water to a boil over high heat and add vermicelli noodles. Cook for 2 minutes until soft. Transfer the noodles to a bowl with a strainer to completely drain out any water.
- Fill a large shallow bowl with warm water, about 1 to 2 inches high. Take one wrapper at a time and quickly dip it into the warm water for one second, or according to package directions. Shake off excess water. The wrapper will start to soften and feel a bit sticky. Transfer the wrapper onto a clean dry flat surface.
- Place 2 tablespoons of vermicelli noodles in the center of the wrapper into a log shape, leaving 2 inches of space on each side. Place 3 pieces of shrimp, pink side down, on a row above the noodles. Add 2 tablespoons of shredded carrots in a row underneath. Place 1 tablespoon of cilantro, 1/2 tablespoon basil and 1/2 tablespoon mint on top of the shrimp.
- From the bottom, roll the wrapper up tightly but gently so that you don't tear it. Roll it up halfway over top of the noodles. Then fold over the left and right sides inward. Then continue to tightly roll the wrapper to seal the mixture inside. If the wrapper doesn't feel soft and pliable, apply some water to your fingers and to the wrapper to help it soften.
- Combine hoisin sauce, peanut butter, water, lime juice, and honey. Stir well with a spoon until smooth and uniform. Sprinkle some chopped roasted peanuts on top.
Nutrition Facts : ServingSize 1 salad roll with peanut sauce, Calories 195 calories, Sugar 3.9 g, Sodium 300.6 mg, Fat 2.7 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 20.6 g, Fiber 1.7 g, Protein 11 g, Cholesterol 68.6 mg
VIETNAMESE RICE PAPER ROLLS (SPRING ROLLS)
Recipe video above. Vietnamese Rice Paper Rolls are incredibly fresh and healthy. The Vietnamese peanut dipping sauce that accompanies this is sensational and completely addictive!
Provided by Nagi | RecipeTin Eats
Categories Appetizer Finger Food Starter
Time 20m
Number Of Ingredients 12
Steps:
- Peanut Sauce: Combine the Peanut Dipping Sauce ingredients. Mix briefly (it won't come together), then microwave for 30 seconds. Mix again until smooth. Set aside to cool. Adjust sour with vinegar, salt with salt and spiciness to taste. Thickness can be adjusted with milk or water once cooled.
- Place vermicelli noodles in a bowl and cover with warm water for 2 minutes, then drain (or follow packet instructions).
- Peel the prawns, slice in half lengthwise and devein (watch video).
- Remove the crunchy core of the lettuce leaves (watch video).
- Tip - LETTUCE BUNDLE (Note 4): Place some vermicelli noodles and bean sprouts in a lettuce leaf, then roll it up, finishing seam side down. Repeat.
- Fill a large bowl with warm water. The bowl doesn't need to be large enough to fit the whole rice paper in one go.
- Place two rice papers together (if using 2). Note which side is the smooth side - this is supposed to be the outside of the spring roll. Submerge the rice papers into the water (both of them at the same time, together) for 2 seconds. If your bowl isn't large enough to fit the whole rice paper in one go, that's fine, just rotate it and count 2 seconds for each section you submerge into the water.
- Place both the rice papers (one on top of the other, they will stick together) on a board or the counter with the smooth side down.
- On the top part of the rice paper, place 3 prawns with a mint leaf in between, as per the photo below.
- Place the lettuce bundle with the seam side down onto the middle of the rice paper.
- Fold the left and right edges of the rice paper in, then starting from the bottom, roll up to cover the lettuce bundle. Then keep rolling firmly. The rice paper is sticky, it will seal itself.
- If you placed the ingredients on the rice paper as per the photo below, your rice paper rolls should look pretty with the prawn and mint leaves on the smooth side of the roll and the seam on the side or underside of the roll.
- Serve immediately with the peanut dipping sauce.
Nutrition Facts : ServingSize 93 g, Calories 135 kcal, Carbohydrate 19.2 g, Protein 11.5 g, Fat 1.1 g, Cholesterol 75 mg, Sodium 201 mg, UnsaturatedFat 1.1 g
VIETNAMESE SALAD ROLLS WITH CHICKEN, SHRIMP AND BEEF
These are like unfried spring rolls and are quite fresh and delicious. Nuoc Cham is a tradtional South East Asian condiment that is served with the salad rolls.
Provided by Food Network
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 33
Steps:
- Assemble all ingredients and let stand in a bowl that it may be presented in later.
- To Assemble and Serve:
- Soak the rice papers a few at a time in hot water. Have a towel ready to work on and to take up some of the extra moisture.
- Have your fillings ready and seasoned.
- Roll a variety of salad rolls (some just chicken, just vegetable, some combos, etc.) until all filling and wrappers are used.
- Arrange the garnishes on a platter along with the fresh salad rolls and the nuoc cham dipping sauce.
- Tradition has it that the guests using a lettuce leaf as a cup will garnish his or her own salad roll as they choose and dip into nuoc cham.
- Cut all vegetables carefully and mix with herbs. Wait to season with nuoc cham until you are ready to roll.
- Brush chicken, beef and shrimp with marinade and cook, preferably on grill. Cool after grilling.
- Cut chicken, beef and shrimp into desired size and toss with any leftover marinade to season.
VIETNAMESE CHICKEN SALAD
Recipe video above. Big, juicy, slaw-like salad with chicken, and singing with signature Vietnamese flavours: Lots of fresh herbs and a zingy Nuoc Cham salad dressing. I like cutting the chicken into thin batons so it sort of blends into the cabbage - and it makes less goes further!Don't skimp on the herbs and peanuts here. It really brings added freshness and texture to the dish.This will serve 3 hungry adults or 4 normal servings (as a meal). Skip the chicken for a perfect Vietnamese side salad.
Provided by Nagi
Categories Salad meal
Number Of Ingredients 17
Steps:
- Dressing: Shake Dressing ingredients in a jar. Set aside 10 minutes to let flavours meld.
- Toss: Place all Salad ingredients in a very large bowl. Pour over half the Dressing and toss well. Set aside 5 minutes (veg will soften slightly, making it more "slaw-like").
- Toss again: Just before serving, toss again then add most of the remaining Dressing. Taste then add more Dressing if you want.
- Serve sprinkled with lots of peanuts! (Note 6)
Nutrition Facts : Calories 440 kcal, Carbohydrate 21 g, Protein 28 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 56 mg, Sodium 1230 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving
VIETNAMESE-STYLE CHICKEN SALAD ROLLS
Make and share this Vietnamese-Style Chicken Salad Rolls recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h30m
Yield 10 rolls
Number Of Ingredients 11
Steps:
- In a big bowl, soak the rice-stick vermicelli in hot water to cover until softened and pliable, about 15 minutes; drain in a colander, rinse under cold water, and drain well again.
- In a small bowl, whisk the rice vinegar, fish sauce, and sugar together until the sugar dissolves.
- Add the vermicelli to a nonreactive salad bowl along with chicken, carrots, cabbage, basil, mint, cilantro, and rice vinegar mixture; toss to combine.
- Put a double thickness of paper towel on a work surface, and fill a shallow baking pan with warm water.
- Check the rice paper rounds and use only those that have no holes.
- Soak 1 round in warm water until pliable, about 30 seconds to 1 minute; carefully transfer to paper towels.
- Place ½ cup filling across the bottom third (the part nearest you) of the rice paper; fold the bottom half of the rice paper over the filling and begin rolling it up tightly, stopping at the halfway point.
- Fold in the ends and continue rolling.
- Transfer the salad roll, seam side down to a plate and cover with dampened paper towels.
- Make 9 more rolls in same manner.
- To serve, cut the rolls in half crosswise; stand pieces upright; serve with dipping sauce.
- The salad rolls can be made 4 hours ahead and chilled, covered with lightly dampened paper towels and then with plastic wrap; let them sit at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 96.1, Fat 2, SaturatedFat 0.5, Cholesterol 21, Sodium 192.9, Carbohydrate 11.3, Fiber 1.1, Sugar 2.5, Protein 7.9
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