Here is a recipe, courtesy of San-J, that you have to try! If you've never had Vietnamese Salad Rolls (aka Summer Rolls or Fresh Rolls) you don't know what you are missing. We first had them at Chef Scott's Noodle House in Ocean Springs, Mississippi and have wanted to make them since. Well, San-J made that super-easy and super-tasty with their awesome recipe. Fresh ingredients and San-J Thai Peanut Sauce make these irresistible!
Vietnamese Salad Rolls
Ingredients
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
1/4 cup chopped peanuts
½ cup San-J Thai Peanut Sauce
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
1/4 cup chopped peanuts
½ cup San-J Thai Peanut Sauce
Instructions
Prepare vermicelli, set aside.
Prepare all vegetables and place on a tray for easy assembly of the rolls.
In a small saucepan, poach the shrimp until pink throughout. This process only takes about two to three minutes so PLEASE do not overcook the shrimp. If they are bright pink, they are done! 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 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. Top with 1/8th of the chopped peanuts. Fold the uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining rolls to make 8 rolls total.
Warm the San-J Thai Peanut Sauce, if desired, by placing the sauce in a microwaveable bowl and heat on medium for 1 minute.
Make sure not to omit any of the ingredients! The fresh mint, cilantro, basil and carrots make these rolls truly fresh and wonderful!
Prepare all vegetables and place on a tray for easy assembly of the rolls.
In a small saucepan, poach the shrimp until pink throughout. This process only takes about two to three minutes so PLEASE do not overcook the shrimp. If they are bright pink, they are done! 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 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. Top with 1/8th of the chopped peanuts. Fold the uncovered sides inward, then tightly roll the wrapper. Repeat with the remaining rolls to make 8 rolls total.
Warm the San-J Thai Peanut Sauce, if desired, by placing the sauce in a microwaveable bowl and heat on medium for 1 minute.
