I LOVE SALAD ROLLS and can’t get enough of them. I love how you can put anything you want in them, how portable they are and how easy they are to make. When I was younger, mother deer would make a HUGE batch of them for dinner parties when she had the time. I think there was even a time where I had eight in one sitting because I was hungry and didn’t want to have anything else.
I decided to make the ever so popular shrimp salad roll for this post because it’s my favorite out of all the versions they have out there. Also, I decided to make a few with diced veggies in them because I wanted to get in a few extra veggies. Personally, I diced my vegetables because I’m horrible at julienning them. If you’re much more skilled than I am at it, you should julienne them because it’ll make the wrapping process a lot easier.
Ingredients (makes 8):
1 package rice paper
3 cups rice noodles
8 shrimp (de-veined) or 8 pieces firm tofu
2 cups of sauteed veggies of your choice
1/2 head of lettuce leaves
16 slices vietnamese ham
Dipping sauces: fish sauce, hoisin sauce, peanut sauce
Cooking time!
1. Soak your shrimp in water for 1 hour to get rid of some of the ocean-y taste
2. While the shrimp is soaking, prepare your rice noodles. Bring a pot of water to a boil and put the rice noodles in. Make sure to not over cook them or they will be too mushy. When they’re cooked, place them in a bowl and set them aside.
3. Fill a large bowl with warm water for soaking your rice paper sheets in. Set it aside at your station because you will need to work quickly. Soak your rice paper in the warm water for 5 – 10 seconds until it gives a little
4. Transfer your rice paper sheet onto a cutting board and place your toppings inside making sure that they’re 2″ from the edge towards you.
5. Fold the edge closest to you over all the filling ingredients. Then fold in the sides and roll everything up tightly. Continue for the rest of the rolls.
6. Munch!
I like the veggie ones better because they’re so much more colourful!
Note: Left over salad rolls can be wrapped with saran/plastic wrap and stored in the fridge but they are best enjoyed the day they’re made because the rice wrap won’t be as soft when they’re eaten the next day.
