Between my dad and I, we couldn’t figure out what to have for dinner on saturday, so in the middle of the 1st period of the Canucks game, I came up with the idea that I wanted to make Vietnamese salad rolls for dinner. They are seriously so fast/ so easy to make. How fast you ask? Managed to make about 6 within the first intermission of the game… so yeup, pretty fast.
Made these a few times before, so I had all the ingredients on hand. All you need are rice paper circles, vermicelli noodles (used some asian one I found, but I think they are the wrong type), shrimp/ other meat, and iceberg salad (if you even want greens in your rolls).
Below is a picture of the noodles I used. The noodles took 3 mins to cook… directions said to just submerge into hot water; found frozen cooked shrimp in the freezer, so just defrosted those; and had a package of ready-to-eat iceberg salad.
The rice paper circles are very brittle when dry, almost like a cracker, so be careful not to destroy them. In order to rehydrate the paper, carefully submerge the whole sheet in a container of hot water and it should soften up very quickly (when its rehydrated, its texture is similar to a wet paper towel). Transfer the softened sheet on to a damp cloth, fill with ingredients, and roll. Done.
On to the dip. Salad rolls just aren’t salad rolls without the dip. The dip consists of two ingredients: peanut butter (yum) and hoisin sauce (asian sauce). I think its just a 1:1 ratio, but its all about preference, so just keep tasting the sauce and add more peanut butter or hoisin sauce till you think it tastes right.
PS – Happy Belated Birthday to Amy K! Sorry I couldn’t make it out to your lunch, but hope you had a great bday!