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Salad Rolls with Dipping Sauce

Source of Recipe


Adapted from Ladies' Home Journal






List of Ingredients



• 2 ounces rice vermicelli noodles *
  
• 2 cups bean sprouts
  
• 1 cup shredded carrots
  
• 1/2 cup fresh cilantro leaves
  
• 1/2 cup fresh mint leaves
  
• 24 (8- to 8-1/2-inch) round rice paper wrappers *
  
• 8 leaves Boston lettuce, torn into thirds
  
• 24 medium shrimp, cooked, peeled, deveined and halved lengthwise
  
• .
  
• -- Dipping Sauce --
  
• 1/2 cup water
  
• 2 Tbsp sugar
  
• 2 Tbsp rice wine vinegar
  
• 2 Tbsp Asian fish sauce
  
• 1 Tbsp finely shredded carrot
  






Instructions



1. Bring a large saucepan of water to boil. Add vermicelli and cook 1 to 2 minutes, just until tender. Rinse under cold water; drain well. Toss vermicelli with bean sprouts, carrots, cilantro and mint leaves in large bowl until combined. Quickly dip each rice paper in a shallow bowl of hot water 3 to 4 seconds, until just softened. (Keep remaining wrappers covered.) Shake off excess water and place on a clean, cotton dish towel.
   
   
2. Place one wrapper in front of you on towel. Place 1 piece of lettuce in center of rice paper and top with 1/4 cup vermicelli mixture. Fold bottom third of wrapper tightly over filling; fold in 2 sides of wrapper to form an envelope. Place 2 shrimp halves, cut side up and back-to-back, on flap of envelope and roll up tightly. Transfer to a serving plate and cover with a clean, damp towel. Repeat with remaining wrappers, lettuce, vermicelli mixture and shrimp. (Can be made ahead. Cover with a damp towel and refrigerate up to 6 hours.)
   
   
3. Make dipping sauce: Combine water and sugar in a small saucepan. Bring to boil, stirring, until sugar dissolves. Remove from heat; stir in vinegar, Asian fish sauce and carrot.
   
   Serve dipping sauce with Salad Rolls.
   
   Makes 24 rolls.
   
   






Final Comments


* The vermicelli noodles and rice paper wrappers can be found in the ethnic section of some supermarkets or in Asian specialty stores.