Summery Vietnamese Salad Rolls
Think of these as egg rolls, but much tastier and healthier than regular egg rolls. They're great party food and make a wonderful light lunch entrée when you want to really impress your guests. The rolls aren't especially quick to prepare, since you should also make Ginger-Lime Dipping Sauce to serve with them, but they're well worth your efforts.
Serves 4
Ingredients
|
|
| 1/4 | pound rice-stick noodles |
| 1/2 | pound shrimp, peeled and deveined |
| 2 | cups shredded carrots |
| 2 | cups shredded napa cabbage |
| 1 | small cucumber, peeled, seeded, and grated |
| 1/2 | cup loosely packed, coarsely chopped fresh basil |
| 1/2 | cup loosely packed, coarsely chopped fresh cilantro |
| 1 | 12-ounce package Vietnamese rice paper wrappers |
 |
Place
rice noodles in a large pot of boiling water and stir. Add shrimp. Cook
until noodles are al dente and shrimp are just cooked, 3 to 4 minutes. Drain
and rinse. |
|
When
shrimp are cool, pick out and cut into small pieces. Place noodles, shrimp,
carrots, cabbage, cucumber, basil, and cilantro in a salad bowl. 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 work surface. |
|
To
assemble salad rolls, place 1/2 cup filling in center of each wrapper.
Press down on filling, fold bottom of each wrapper over filling, then
fold in sides; roll up 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 in half crosswise and stand pieces upright. Dip in Ginger
Lime Dipping Sauce. |
|
Whisk
together all ingredients in small non-reactive bowl. Taste and adjust seasonings. |