Recently we went to a Vietnamese restaurant to have pho. We also ordered a couple of Vietnamese salad rolls for appetizers. The rolls are so delicious that we decide to make some ourselves.
140g (1/2 cup) peanut butter, crunchy
Juice from one lime
2 teaspoon soy sauce
3 tablespoon water
1 teaspoon fish sauce
Salt, pepper and hot sauce to taste
8 pieces rice paper
1 bundle vermicelli
A mix of red, orange and yellow peppers, sliced
Mix all the ingredients to the peanut sauce together till smooth.
Wash and cut the vegetables.
Cook the shrimp in boiling water for 2-3 minutes and let cool completely.
Cook the vermicelli and let cool completely.
To assemble the rolls, take one piece of rice paper and dip it in a bowl of water. Keep moving it in the water till you feel it is getting softer and more flexible. Let it drain and place on a plate.
In the middle place two shrimp, the peppers, vermicelli and lettuce. Fold the ends of the rice paper and hold it in place while closing the roll on one side, stretching the paper as much as you can without breaking it. Close the other side and hold together for a moment till the glue effect has set in.
The trick is to wait a few moments before assembling the roll so the rice paper glue is working better.
Continue making all the rolls.
Serve the salad rolls with the peanut sauce.
Any ingredients that you can come up with can go in the roll. Next time we’ll try adding avocado, cucumber and bacon!!