Vietnamese Salad Rolls
You’ll need (for 8 rolls):
8 pcs rice paper
6-8 oz rice vermicelli
8 green onions trimmed
8-12 lettuce leaves
8 – 10 oz cooked shrimp, chicken or fish (about 3 shrimps per roll)
1/2 C hoisin sauce
1/4 – 1/3 C satay sauce
Water to dilute dipping sauce
Chopped herbs for garnish (eg cilantro)
Bring a pot of water to a boil. Turn off, add vermicelli noodles and let soak for 3 – 5 minutes. Rinse with cold water and drain well.
Fill a large bowl with very warm water, immerse one sheet of rice paper in the water until it softens. Lay it flat on a surface to add filling.
Put a lettuce leaf on the rice paper, add about 1 oz (a few strands) of the rice noodle lengthwise on top of the lettuce. Leave about an inch on the bottom. Then add the desired amount of seafood or chicken and a green onion in front of the vermicelli so that the green part of the onion sticks out of the finished roll. Then fold the bottom part over the ingredients, and then roll lengthwise from one side to the other, wrapping tightly. Repeat for the remaining rolls.
Dipping sauce: Mix the hoisin with the satay, and dilute with water to desired consistency. Garnish with chopped coriander or Thai basil.
You can use whatever ingredients you like for the filling!