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Asian Salad Spring Rolls
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• ½ cup broken rice vermicelli noodles
• 1 cup chopped cooked shrimp or chicken or pork
• ½ cup each bean sprouts, diced seedless cucumber, shredded carrot
• and maybe chopped nuts
• 2 tablespoons chopped fresh cilantro or parsley and maybe mint
• 2 green onions, chopped
• 2 tablespoons minced pickled ginger
• 2 tablespoons rice vinegar
• 2 teaspoons fish sauce
• ¼ teaspoon sesame oil
• Pinch Chinese chilli paste or sanbal oelek
• Boston lettuce leaves (optional)
• About 20 rice paper wrappers
• Dipping sauce
o 2 tablespoons soy sauce
o 1 tablespoon rice vinegar
o ½ teaspoon sugar
o 1 teaspoon minced green onion and pinch of Chinese chilli paste or chopped chili
o and maybe lemon grass, garlic, fresh lime juice
1. Place noodles in bowl, cover with boiling water. Let stand for 3 minutes or until softened, drain well. In large bowl gently mix together noodles, shrimp or chicken, bean sprouts, cucumber, carrots, cilantro, onion and ginger. Combine vinegar, fish sauce, sesame oil and chilli paste, stir into vegetable mixture. May be covered and refrigerated for 2 days.
2. For each roll, submerge rice paper wrapper in bowl of warm water, let stand until flexible, about 1 minute. Drain and pat dry on tea towel. If using lettuce, remove ribs, place one lettuce leaf (slightly smaller than rice paper wrapper) on rice paper. Spoon 2 tablespoons filling along center. Tightly roll up, tucking in sides of lettuce along with rice paper. Rolls may be covered with plastic wrap and refrigerated for up to 8 hours. To serve, cut rolls in half if desired. Serve with Dipping Sauce.
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