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Salad Rolls with Hot and Sour Dipping Sauce

Salad Rolls with Hot and Sour Dipping Sauce
YIELDS
4 servings
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Ingredients

Rolls

8
rounds rice paper wrappers (22 cm in diameter)
Handful of coriander leaves
Handful of Thai basil leaves
2
heads Boston bib lettuce, washed, dried, leaves separated
1
pint of sprouts, such as arugula sprouts, beet sprouts, alfalfa sprouts or broccoli sprouts
2
oz cellophane noodles or vermicelli noodles, soaked for 20 minutes, drained (57 grams)
Handful of unsalted roasted peanuts, toasted and chopped (about ⅓ cup/75 ml)
1
small red pepper, julienned
2
carrots, julienned
2
green onions, julienned or sliced on the diagonal
16
medium-sized shrimp, cooked, peeled, deveined, tail off, cut in half lengthwise
3
Tbsp hoisin sauce, or to taste (45 ml)

Hot and Sour Dipping Sauce

2
Tbsp sherry vinegar (30 ml)
2
Tbsp lime juice (30 ml)
2
Tbsp orange juice (30 ml)
2
Tbsp lemon juice (30 ml)
2
tsp ginger juice (grate ginger and squeeze out the juice) (10 ml)
1
tsp fish sauce (5 ml)
½
to 1 fresh Thai chile, minced or to taste
3
to 4 tbsp. honey, enough to taste and balance the sour (45 to 60 ml)
1
tsp finely chopped fresh Thai basil (5 ml)
1
tsp finely chopped fresh coriander (5 ml)
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Directions

Step 1

In a large bowl of warm water, soak the rice-paper wrappers one at a time until softened, about 10 seconds. Transfer to work surface. Let stand a few seconds before rolling so easier to work with.

Step 2

Sprinkle on top of the rice paper wrap a few leaves of coriander and Thai basil. Then cover a few of the leaves of Boston Bibb lettuce, leaving an about a ½ -inch border along the edges. Top with about 1/3 cup sprouts. Spread out about ¼ cup of noodles in the centre of the wrapper. Sprinkle with some of the peanuts, red pepper, carrot and green onions. Line 4 shrimp halves in the middle of the wrapper. Brush with about 1 tsp. of hoisin sauce. Roll up wrapper. Repeat with remaining wrappers. Cut each salad roll in half and serve with the Hot and Sour Dipping Sauce. Makes 8 rolls. Serves 4 to 8 depending if served as a main or appetizer.

Step 3

Add the sherry vinegar, lime juice, orange juice, lemon juice, ginger juice, fish sauce, and chile and honey to a small bowl. Mix to combine. Stir in herbs. Serve with the Salad Rolls.

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My rating for Salad Rolls with Hot and Sour Dipping Sauce
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