Name: Salad Rolls with Hot and Sour Dipping Sauce
Yield: 4 servings
Ingredients: 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); 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)

Salad Rolls with Hot and Sour Dipping Sauce

Yields

4 servings

ingredients

Rolls

rounds rice paper wrappers (22 cm in diameter)

Handful of coriander leaves

Handful of Thai basil leaves

heads Boston bib lettuce, washed, dried, leaves separated

pint of sprouts, such as arugula sprouts, beet sprouts, alfalfa sprouts or broccoli sprouts

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)

small red pepper, julienned

carrots, julienned

green onions, julienned or sliced on the diagonal

medium-sized shrimp, cooked, peeled, deveined, tail off, cut in half lengthwise

Tbsp hoisin sauce, or to taste (45 ml)

Hot and Sour Dipping Sauce

Tbsp sherry vinegar (30 ml)

Tbsp lime juice (30 ml)

Tbsp orange juice (30 ml)

Tbsp lemon juice (30 ml)

tsp ginger juice (grate ginger and squeeze out the juice) (10 ml)

tsp fish sauce (5 ml)

to 1 fresh Thai chile, minced or to taste

to 4 tbsp. honey, enough to taste and balance the sour (45 to 60 ml)

tsp finely chopped fresh Thai basil (5 ml)

tsp finely chopped fresh coriander (5 ml)

Ingredient Substitution Guide

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.

Rate Recipe

My rating for Salad Rolls with Hot and Sour Dipping Sauce

Salad Rolls with Hot and Sour Dipping Sauce

ingredients

Rolls

Hot and Sour Dipping Sauce

directions

Rate Recipe

Get the Food Network Canada Newsletter