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Fresh Salad Rolls with Shrimp


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Fresh Salad Rolls with Shrimp
Often called summer rolls, these delicious cold appetizers present you with lots of room to customize and add whatever ingredients you like. Traditionally, pork is used in this dish; in this version, we use roasted chicken and shrimp. Equipment required: Large water bowl of water for dipping rice paper
Servings
rolls
Ingredients
Spicy Peanut Dip
Fish Sauce Dip (Nuoc Mam Cham)
Other Ingredients
Servings
rolls
Ingredients
Spicy Peanut Dip
Fish Sauce Dip (Nuoc Mam Cham)
Other Ingredients
Instructions
  1. Combine ingredients for spicy 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.
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