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Rice Paper Salad Rolls

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PREP TIME
20 min
COOKING TIME
5 min
TOTAL TIME
25 min
SERVINGS
8 servings
Snack Vietnamese
Rice Paper Salad Rolls
Ingredients
  • 1 (8 ounce) package rice vermicelli
  • 8 ounces cooked, peeled shrimp, cut in half lengthwise
  • 8 rice wrappers (6.5 inch diameter)
  • 1 carrot, julienned
  • 1 cup shredded lettuce
  • 1/4 cup chopped fresh basil
  • 1/2 cup hoisin sauce
  • water as needed
Instructions
1
Boil a medium-sized saucepan of water until it reaches its boiling point.
2
Add rice vermicelli to the boiling water and let it cook for 3 to 5 minutes, or until it becomes soft.
3
Remove the saucepan from heat and let the rice vermicelli soak in the water for a few minutes.
4
Drain the water from the saucepan and rinse the rice vermicelli with cold, fresh water.
5
Transfer the cooked rice vermicelli to a separate container and set it aside for now.
6
Fill a large, deep bowl with hot water from the saucepan.
7
Take one rice wrapper and dip it into the hot water for just a few seconds, until it becomes soft and pliable.
8
Lay the wrapper flat on a surface and place your desired amounts of noodles, shrimp, carrot, lettuce, and basil in the center.
9
Gently roll the edges of the wrapper inward to create a tight, compact shape.
10
Starting at the bottom edge of the wrapper, begin rolling it up tightly, applying gentle pressure to keep everything in place.
11
Repeat the process with the! rice wrappers.
12
In a small, shallow bowl, combine hoisin sauce and water to create a smooth, consistent mixture.
13
Heat the mixture in the microwave for a few seconds, until it reaches your desired temperature and consistency.
14
Serve the spring rolls with warm, savory dipping sauce on the side.