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Easy to Make Salad Rolls


I just ate about 2 dozen salad rolls today, using my homemade Thai Tangy Sauce. The best thing about salad rolls is that the recipe is flexible. If you don't like an ingredient, leave it out. If you have a green onions sitting idly in the fridge, throw it in. The only three mandatory ingredients are vermicelli noodles, rice paper wrappers, and bean sprouts. 

I love throwing in fresh herbs (namely cilantro) - it adds a contrast in texture and it tastes like summer! Hence, salad rolls are also called summer rolls. 


  • 2 ounces vermicelli noodles 
  • 8 large round rice paper wrappers 
  • 1 cup mung bean sprouts 
  • 1/2 cup cucumber, cut into thin strips 
  • 1 medium carrot, shredded 
  • 8 2-3inch strips of head lettuce 
  • 8 sprigs of basil or cilantro or both 
  • 16 pieces of shrimp or 1/2 cup of whatever meat you want (thin pieces of chicken, ground beef etc)
  1. Make vermicelli according to package instructions, set aside. 
  2. Soften 1 rice paper wrapper by immersing into a big bowl of water. 
  3. Carefully place it flat on a large plate. (The rice paper may still feel stiff, but after the following step, it should have softened.) 
  4. Place 1/8 each of vermicelli, cucumber, carrots, cilantro/basil, choice of protein, and sprouts. 
  5. Roll rice paper as you would a burrito, tucking in the sides 
  6. Repeat for the remaining 7 wrappers.
  7. Dip into sesame sauce, or thai tangy sauce. 
 This can be served as an appetizer, as it is in many North American Vietnamese restaurants. However, it can be served as an entree for a light meal, as it is in many Asian countries. (I do the latter.)


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