Fresh Salad Rolls with Shrimp

  • images/show_05_fresh_salad_rolls_with_shrimp.jpg

Makes 8 rolls

Often called summer rolls, these delicious cold appetizers present you with lots of room to be creative and use whatever ingredients you like. Traditionally, pork is used in this dish; in this version, we are using roasted chicken.

Spicy Hoisin Peanut Dip

  • 1 tablespoon hoisin sauce
  • 1 tablespoon peanut sauce
  • 2 teaspoons Thai-style chili sauce
  • 1/2 teaspoon rice vinegar

Fish Sauce Dip

  • 1/4 cup fish sauce
  • 1/4 cup water
  • 2 tablespoons lime juice
  • 1 fresh red chili, seeded and minced
  • 2 teaspoons minced garlic
  • 1 tablespoon sugar

  • 1 head butter lettuce, leaves separated, washed and shredded
  • 10-12 mint sprigs, finely shredded
  • 8 rice paper rounds, 8-1/2 inch diameter
  • 8 cooked medium shrimp, peeled, deveined, butterflied to cut in half
  • 8 thin slices (1" X 3") roasted chicken or cold cuts, such as ham
  • 4 ounces dried round rice noodles, cooked in boiling water to soften, drained (about 2 cups cooked rice noodles)
  • 12 to 16 cilantro sprigs


  1. Combine ingredients for hoisin peanut dip and fish sauce dip in separate small bowls. Set aside.
  2. Place shredded lettuce and mint in a large bowl; toss well.
  3. Fill a large bowl with hot water. Dip one rice paper round into water bowl until fully moistened (should be pliable and soft). Place rice paper round on a clean flat work surface.
  4. Place 2 shrimp halves, skin side down, on top one-third portion of rice paper round. Place a cilantro sprig on the shrimp.
  5. Place 1/3 cup lettuce-mint mixture, 1 slice chicken and 1/4 cup rice noodles about two inches from bottom edge of rice paper closest to you. Fold bottom edge over ingredients and roll over once. Fold sides over and continue rolling ingredients into a snug cylindrical package. Repeat with remaining ingredients and rice paper rounds.
  6. Cut each roll in half and arrange on a serving plate. Serve with dipping sauces on the side.