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Salad Rolls

Recipe courtesy Kathleen Daelemans

Show: Cooking ThinEpisode: Diet's Aren't Funny

Rated: 5 stars out of 5Rate itRead users' reviews (3)

  • Cook Time:

    --

  • Level:

    Intermediate

  • Yield:

    about 20 rolls

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Ingredients

  • 1/4 pound rice stick noodles
  • 1/2 pound peeled and deveined shrimp
  • 2 cups shredded carrots
  • 2 cups shredded Napa cabbage
  • 1/2 cup loosely packed, roughly chopped basil leaves
  • 1/2 cup loosely packed, roughly chopped cilantro leaves
  • 1 small cucumber, peeled, seeded, and grated
  • 1 package Vietnamese rice sheets
  • Ginger Lime Dipping Sauce, recipe follows

Directions

Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.

When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine.

To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.

To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.

To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.

Ginger Lime Dipping Sauce:

1/2 cup fish sauce

1/2 cup fresh lime juice

2 tablespoons light brown sugar

1 garlic clove, minced

1 tablespoon minced fresh ginger

1/2 teaspoon Vietnamese chili paste

1/2 cup loosely packed, roughly chopped cilantro leaves

1/2 cup loosely packed, roughly chopped basil leaves

1/2 cup loosely packed, roughly chopped mint leaves

Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.

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Read more Comments & Reviews (3)

Comments & Reviews

  • recipe Salad Rolls
    Barb Ballwin, MO 06-29-2006

    Flag

    The recipe I've been looking for!!

    Rated: 5 stars out of 5
    This is excellent - light, refreshing and exactly like the Vietnamese Spring Rolls served at the Elephant Bar. I always order... them and they don't give out their recipes. I have been trying to duplicate them. This is it!! I have also made it like a salad in a large bowl and served grilled chicken over it. It's excellent. What happened to her show, by the way??? We are not overweight and didn't watch it for ways to change our lifestyle, but we loved it because it gave such practical advice and great recipes -- I've converted lots of our Southern favorites based on her advice. I miss this show. There are lots of expendable shows on Food Network now that I would not miss for bringing this back.Read more
  • recipe Salad Rolls
    karen mcallen, TX 01-06-2006

    Flag

    salad rolls

    Rated: 5 stars out of 5
    This is a great recipe. Very healthy too
  • recipe Salad Rolls
    ALEXIA new castle, DE 09-04-2005

    Flag

    Excellent for a picnic

    Rated: 5 stars out of 5
    Made 3 recipes of these for a picnic. Gone before I could put the dish on the main table :-)
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Nutrition Facts

Nutritional Analysis
per serving
 
Calories
56
 
Fat
0.31 g
 
Saturated Fat
0 g
 
Carbohydrates
10.06 g
 
Fiber
0.86 g
 
Protein
3.3 g