Vietnamese Salad Rolls

2015-01-13
  • Yield : 8-12
  • Servings : 8-12
  • Prep Time : 20m
  • Cook Time : 3m
  • Ready In : 25m

Ingredients we use

½ pound of pork lean pork loin, fat cap removed.
About 15 large raw, peeled prawns
2 block of vermicelli noodle, cooked until softened and cooled
1 cup of mint, leaves picked
1 cup of cilantro
1 cup of Thai basil leaves
6 leaves of romaine lettuce
6-8 green onion/scallions
1 large carrot, peeled and julienned
1 cucumber, thinly shaved slices about 5 inches long or the same length as the spring roll
12 or so rice paper wrappers

Salad Roll dipping sauce 

1 cup of soy sauce (for best results, use a Vietnamese soy sauce like butterfly sauce)
½ cup of cold water
1 tbsp. white sugar
1/2 of lime, squeezed
1 tbsp. fish sauce (Optional)
2-3 garlic clove, diced finely
1-3 bird’s eye chili, finely sliced in a biased

How we made the Salad rolls

Vermicelli – We use warm water and let sit for about 10 minutes. You can cook according to package instructions as well, then set aside.

Pork – Take the pork loin and poach it in boiling water until completely cooked through, about 6-8 minutes and remove from water and let cool. When cooled and easy to handle, slice the poached pork into thin pieces, about 3 millimeters think and set aside.

Shrimp – Remove shell and devein the shrimp. You can boil or steam them until completely cooked. This will take about 1-2 minutes. Remove and let cool, slice the shrimp in half from head to tail (optional), set aside until ready to make the salad roll.

Rice Paper – Soften 1 rice paper wrapper by immersing in warm water until soft carefully remove and place flat on a large plate or flat surface. Be careful not to let the paper fold on itself when removing the wrapper from the water.

Making the roll – Place 1 piece of lettuce in the middle of the wrapper, add 1/8 each of the vermicelli, 1 piece of cucumber, 2 pieces of green scallions, a few Thai basil and mint leaves. Then add 2 pieces of the pork and about 3-4 pieces of shrimp (cut into halves). Roll the rice paper as you would a taco, tucking in the sides, it should stick to itself.

How we made the dipping sauce

Simple, add all ingredients for dipping sauce in a bowl, stir and serve.

 

 

 

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