Vietnamese Restaurant-Style Salad Rolls
This vegetarian appetizer is served cold with a spicy hoisin sauce.
- 2 ounces vermicelli noodles
- 8 large round rice paper wrappers
- 1 cup mung bean sprouts
- 1/2 cup cucumber, cut into thin strips to make 1/2 cup
- 1 medium carrot, shredded
- 8 2-3inch strips of head lettuce
- 1/4 cup hoisin sauce
- 3 TB peanut butter
- 3 TB water
Make vermicelli according to package instructions, set aside.
Soften 1 rice paper wrapper by immersing in warm water until soft (about 10-20 sec), carefully remove and place flat on a large plate or cutting board. Be careful not to let the paper fold on itself when removing the wrapper from the water.
Place 1 piece of lettuce in the middle of the wrapper, add 1/8 each of the vermicelli, cucumber, carrots, and sprouts. Roll rice paper as you would a taco, tucking in the sides, it should stick to itself easily. Repeat for the remaining 7 wrappers. Makes 8 rolls.
For the sauce, mix the ingredients until smooth. Sauce can be split into small bowls for each guest to dip rolls into. For variation, add thin pieces of chicken, beef, or small shrimp.