These salad rolls are a nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce, and basil. Cooked chicken or beef may be substituted for shrimp.
Preparation Time
20 mins
Cooking Time
5 mins
Total Time
25 mins
Calories
187 Calories
Recipe Instructions
Step 1
Bring a medium saucepan of water to a boil. Place rice vermicelli in boiling water, remove from heat, and let soak until soft, 3 to 5 minutes. Drain and rinse with cold water. Set aside.
Step 2
Fill a large bowl with hot water. Dip one rice wrapper in hot water until soft, about 1 second. Lay wrapper flat; place desired amounts of noodles, shrimp, carrot, lettuce, and basil in the center. Roll edges of wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly roll up ingredients. Repeat with remaining wrappers.
Step 3
Mix hoisin sauce with water in a small bowl until desired consistency has been attained. Heat mixture for a few seconds in the microwave.
Step 4
Serve spring rolls with warm dipping sauce.
Ingredients
¼ cup chopped fresh basil
1 cup shredded lettuce
water as needed
1 carrot, julienned
½ cup hoisin sauce
1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
