Vietnamese Salad Rolls

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Vietnamese Salad Rolls

Vietnamese Salad Rolls
Number of Servings: 8 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: less than 15 minutes Source: Shirley Wu
Food Groups: Vegetables, Grains, Protein
Meal Type: Appetizers
Nutrition Content: Low Fat
Origin: Asian
Special Features: Quick to Prepare (under 30 minutes)

A nice light appetizer that your guests will love.


1 (8 ounce) package rice Vermicelli
1/2 pound fresh Shrimp, peeled, deveined, and finely minced
8 Rice wrappers (6.5" diameter)
1 Carrot, julienned
1 cup shredded Lettuce
1/4 cup chopped fresh Basil
1/2 Hoisin sauce
Water as needed


Bring a medium saucepan of water to a boil. Remove from heat. Place rice vermicelli in the water and soak 3 to 5 minutes, until soft. Drain and rinse with cold water.
Cut the shrimp in half. Fill a large bowl with hot water. One by one, dip the rice wrappers in the water for a few seconds to soften. Lay wrappers flat and place desired amount of shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrappers slightly inward. Beginning at the bottom edge of each wrapper, tightly wrap the ingredients.
In a small bowl, mix the hoisin sauce with water until desired consistency had been attained. Heat the mixture for a few seconds in the microwave.
Serve the spring rolls with the warm fish sauce mixture.

Nutrient Information
Calories: 215
Total Fat: 1 g
Saturated Fat: 0
Polyunsaturated Fat: 0
Monounsaturated Fat:
Sodium: 308 mg
Carbohydrates: 39 g
Protein: 9 g
Fiber: 2 g
Vitamin A:
Vitamin C:
Calcium: 50 mg

Cook's Notes: