Best 2 Vietnamese Salad Rolls With Chicken Shrimp And Beef Recipes

**Explore the Vibrant Flavors of Vietnamese Salad Rolls: A Culinary Journey Through Freshness, Herbs, and Diverse Proteins**

Discover the delightful world of Vietnamese salad rolls, a vibrant and refreshing dish that embodies the essence of Vietnamese cuisine. These translucent rice paper rolls are packed with an array of fresh vegetables, herbs, and your choice of protein, creating a symphony of flavors and textures that will tantalize your taste buds. Embark on a culinary journey through three enticing recipes that showcase the versatility of this dish. Whether you prefer the classic combination of chicken and shrimp, the savory richness of beef, or the vegetarian delight of tofu, these salad rolls offer a delightful experience for every palate. Immerse yourself in the vibrant colors and captivating aromas of Vietnamese salad rolls, and prepare to be amazed by the harmony of flavors and textures in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

VIETNAMESE SALAD ROLLS

Vietnamese Salad Rolls image

A nice light appetizer. Delicate rice wrappers are filled with noodles, shrimp, carrots, lettuce and basil. Cooked chicken or beef may be substituted for shrimp.

Provided by Claudine

Categories Appetizers and Snacks Wraps and Rolls

Time 25m

Yield 8

Number Of Ingredients 8

Ingredients

1 (8 ounce) package rice vermicelli
8 ounces cooked, peeled shrimp, cut in half lengthwise
8 rice wrappers (6.5 inch diameter)
1 carrot, julienned
1 cup shredded lettuce
¼ cup chopped fresh basil
½ cup hoisin sauce
water as needed

Steps:

Bring a medium saucepan of water to boil. Remove from heat. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water.
Fill a large bowl with hot water. Dip one rice wrapper in the hot water for 1 second to soften. Lay wrapper flat, and place desired amounts of noodles, shrimp, carrot, lettuce and basil in the center. Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining ingredients.
In a small bowl, mix the hoisin sauce with water until desired consistency has been attained. Heat the mixture for a few seconds in the microwave.
Serve the spring rolls with the warm dipping sauce.

Nutrition Facts : Calories 187.1 calories, Carbohydrate 31.2 g, Cholesterol 57.1 mg, Fat 1.5 g, Fiber 1.7 g, Protein 11.6 g, SaturatedFat 0.2 g, Sodium 344 mg, Sugar 5.6 g

VIETNAMESE-STYLE CHICKEN SALAD ROLLS

Vietnamese-Style Chicken Salad Rolls image

Make and share this Vietnamese-Style Chicken Salad Rolls recipe from Food.com.

Provided by ratherbeswimmin

Categories < 4 Hours

Time 1h30m

Yield 10 rolls

Number Of Ingredients 11

Ingredients

3 ounces rice sticks
3 tablespoons rice vinegar
1 tablespoon asian fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken
2 cups shredded carrots
2 cups shredded napa cabbage
1/4 cup loosely packed coarsely chopped fresh basil, preferably Thai
1/4 cup loosely packed coarsely chopped of fresh mint
1/4 cup loosely packed coarsely chopped fresh cilantro
10 sheets rice paper, rounds (8-inch)

Steps:

In a big bowl, soak the rice-stick vermicelli in hot water to cover until softened and pliable, about 15 minutes; drain in a colander, rinse under cold water, and drain well again.
In a small bowl, whisk the rice vinegar, fish sauce, and sugar together until the sugar dissolves.
Add the vermicelli to a nonreactive salad bowl along with chicken, carrots, cabbage, basil, mint, cilantro, and rice vinegar mixture; toss to combine.
Put a double thickness of paper towel on a work surface, and fill a shallow baking pan with warm water.
Check the rice paper rounds and use only those that have no holes.
Soak 1 round in warm water until pliable, about 30 seconds to 1 minute; carefully transfer to paper towels.
Place ½ cup filling across the bottom third (the part nearest you) of the rice paper; fold the bottom half of the rice paper over the filling and begin rolling it up tightly, stopping at the halfway point.
Fold in the ends and continue rolling.
Transfer the salad roll, seam side down to a plate and cover with dampened paper towels.
Make 9 more rolls in same manner.
To serve, cut the rolls in half crosswise; stand pieces upright; serve with dipping sauce.
The salad rolls can be made 4 hours ahead and chilled, covered with lightly dampened paper towels and then with plastic wrap; let them sit at room temperature for 30 minutes before serving.

Nutrition Facts : Calories 96.1, Fat 2, SaturatedFat 0.5, Cholesterol 21, Sodium 192.9, Carbohydrate 11.3, Fiber 1.1, Sugar 2.5, Protein 7.9

Tips:

For the best results, use fresh ingredients and make sure your rice paper wrappers are pliable. If they are too dry, soak them in warm water for a few seconds before using.
Be careful not to overfill the rice paper rolls. Too much filling will make them difficult to roll and they may fall apart.
If you are using shrimp, make sure to devein and clean them before cooking.
To make the dipping sauce, simply whisk together all of the ingredients in a small bowl until smooth. You can adjust the amount of each ingredient to taste.
Serve the salad rolls immediately after they are made. They are best when fresh.

Conclusion:

Vietnamese salad rolls are a delicious and healthy appetizer or light meal. They are easy to make and can be customized to your liking. With a variety of fresh ingredients and a flavorful dipping sauce, these salad rolls are sure to please everyone at your table.