Brennan’s Salad Rolls with Peanut Dipping Sauce

   

Brennan’s Salad Rolls with Peanut Dipping Sauce

My friend Brennan made these for our Asian themed lunch.  They were a huge hit!

For the Salad Rolls

  • 1 package round rice paper wrappers (12)
  • 18 medium size shrimp
  • Lettuce (I used green leaf)
  • Rice vermicelli noodles
  • Basil leaves
  • Cucumber (peeled, seeded and cut into long strips)
  • Shredded cabbage
  • Optional additions: mint, shredded carrots, tofu or chicken instead of shrimp, asparagus—any other veggies that you would like

Cook the vermicelli noodles according to package directions, when they are done run them under cold water. Divide into 12 equal portions on paper towels (kitchen scissors are helpful with this). Steam or boil your peeled shrimp for 2-3 minutes until fully cooked but not overdone and submerge in an ice-bath. When cold, slice all shrimp in half down the middle. Prep all other items that you are using for the rolls.

Fill a large shallow bowl with hot water. Soften 1 rice paper wrapper by immersing in hot water until soft (about 10-20 seconds). Carefully remove and place it flat on a plate or a damp, clean dishtowel. (I put a damp dishtowel out on my cutting board and it works well for prepping the rolls on it.) Place 1 ½ shrimp in the middle of the paper. Top with a leaf of lettuce, vermicelli noodles, basil, cabbage and cucumber. Roll it as you would a burrito, tucking in the sides. The rice paper should stick to itself. Many people get frustrated with how easily the rice paper tears. It can be helpful to use 2 papers for one roll the first couple of times that you make them.  For individual servings, wrap each roll in cellophane separately to prevent sticking.  For a platter, arrange the rolls without touching and cover with a damp paper towel and cellophane until serving.

Peanut Dipping Sauce:

  • ½ C. chunky peanut butter
  • ½ C. hoisin sauce
  • ½ C. water
  • Sriacha hot chili sauce, to taste

Stir the first three ingredients in a microwave safe bowl.  Heat in 30 second increments in the microwave and stir as you go. Add more water to reach desired consistency. Add Sriracha to taste.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me with my Canon Digital Rebel XT. No filters or Photoshop, usually natural light on my kitchen table. My motto is, if I can do it, you can do it!
This entry was posted in Asian, Gluten Free, Healthier Options and tagged , , . Bookmark the permalink.

3 Responses to Brennan’s Salad Rolls with Peanut Dipping Sauce

  1. mom says:

    Have I mentioned how proud I am to have such a wonderful daughter who can cook better than me? Well yes, it’s true. Great job swellkid!

  2. Pingback: Vietnamese Shrimp Soup | swellkid

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