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Brendas Salad Rolls Recipe

Ingredients

How to make it

  • Cover rice noodles with boiling water. Let stand for approx. 2 minutes, no longer or they get to soft. Drain well. Combine the noodles, bean sprouts, carrot, onions, celery and cilantro. Combine the vinegar, fish sauce, sesame oil and sambal oelek, pour over the noodle/veggie mix and stir until well coated.
  • To assemble: Each roll will require two wrappers, if you make them small you can get away with one wrapper for each roll. Submerge rice paper wrapper, one at a time, in a pan of hot water until flexible, about 45 sec. to 1 minute. Do not over soften, as the paper will be difficult to work with. Don’t worry about tears in the paper, simply lay the second paper on top of the first. Gently blot excess water from the wrappers. Place 1 lettuce leaf (slightly smaller than wrapper) on wrapper, towards the edge closest to you. Place 2 shrimp on top of lettuce then cover this with approx. 2 tbsp. of the noodle/veggie filling. Tightly roll enchilada style. Rolls may be covered with plastic wrap and refrigerated for up to 8 hrs. To serve, cut rolls in half and serve with dipping sauce.
  • Hints: For easy shredding of the carrot and celery, use a vegetable peeler and peel away. Then take a big chopping knife and chop along the length of the veggies. This will give you thin veggie slices for your rolls with half the work of slicing them thinly by hand. Some recipes call for seedless cucumber to be added to the noodle/veggie mix. I find the cucumber makes the rolls watery. Chicken may be used in place of shrimp or go vegetarian, omit the shimp, and chicken altogether.

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  • krumkake 16 years ago
    Gotta try these - I love lettuce rolls, and I know I would like this all wrapped up in the rice paper...thanks, balance!
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The Cook

balance Edmonton, Alberta

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