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Vietnamese Salad Rolls

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Home > Enjoy > Recipes > Vietnamese Salad Rolls
Vietnamese Salad Rolls Beauty
Vietnamese Salad Rolls 1
Vietnamese Salad Rolls 2
Vietnamese Salad Rolls 3
Vietnamese Salad Rolls 4
Quantity 4 servings
Difficulty Level Easy
Active Prep 30 minutes
Total Time 30 minutes

Think of Vietnamese salad rolls as compact see-through salads. Brittle rice papers turn translucent when soaked in water, like a sheer curtain, revealing what’s inside in a soft light. These rolls are ubiquitous in Vietnamese restaurants and are simply what’s typically found in a salad, rolled up in rice paper and served with a bright, zippy dipping sauce. As for the Bresaola, well, why not? This could even be a fun way to get the kids to finally eat their veggies.

 

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Directions

For the dipping sauce

Stir the lime juice, water, fish sauce, brown sugar, and chile together to dissolve the sugar.

For the rolls

Add the rice noodles to a saucepan of boiling water and cook according to package instructions, until translucent, 3 to 5 minutes. Drain and rinse to cool. Cut with kitchen shears into 4-inch lengths.

Julienne the carrots and cucumbers on a mandoline.

Fill a round dish or bowl large enough to hold a rice paper with some lukewarm water. Slip a rice paper into the water to soften. Place on counter. On the bottom third (leaving about 1 inch from the edge on each side) of the rice paper, place a lettuce leaf, 3 slices of bresaola, several cucumbers, and carrot sticks, 1/4 cup of noodles, a few sprigs of cilantro, and 4 or 5 mint leaves. Take the bottom of the wrapper and fold, starting from the sides in, and roll the ingredients into a tight roll.

Repeat with the remaining ingredients. Serve with the dipping sauce.

Tag: Bresaola

Ingredients

For the dipping sauce

  • 3 to 4 tablespoons fresh lime juice
  • 3 tablespoons water
  • 2 tablespoons fish sauce
  • 3 tablespoons brown sugar
  • 1 Thai bird chile, thinly sliced

For the rolls

  • 3 1/2 ounces rice noodles
  • 1 large carrot, cut in 4-inch lengths
  • 1/2 English cucumber, cut in 4-inch lengths
  • 8 rice paper wrappers
  • 8 small leaves butter lettuce
  • 24 slices Bresaola (6 ounces)
  • Fresh mint leaves
  • Fresh tender cilantro stems and leaves
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