Salad Roll

Ingredients

  • 1 (8 oz) package rice vermicelli
  • 8 oz cooked peeled shrimp
  • 8 rice wrappers (6.5 inch)
  • 1 carrot julienned
  • 1 cup shredded lettuce
  • ¼ cup chopped fresh basil or green onion
  • ½ cup hoi sin sauce
  • Water as needed

Equipment

  • medium saucepan
  • large bowl
  • spoons
  • small bowl for dipping sauce
  • cutting board
  • sharp knife

Prep time:

10

Yields:

15

Cook time:

4

Recipe attribution:

Urban Native Youth Association

  1. Bring a medium saucepan of water to boil. Remove from heat.
  2. Place rice vermicelli noodles in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft.
  3. Drain, and rinse with cold water.
  4. Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften.
  5. Lay wrapper flat,and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center.
  6. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients.
  7. Repeat with remaining ingredients.

Dipping Sauce: In a small bowl, mix the hoi sin sauce with water until desired consistency and heat.