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Step by Step – Salad Rolls

Salad rolls

by Viva Vietnamese Restaurant

Ingredients5 oz rice vermicelli8 cups chicken broth10 oz of pork tenderloin, thinly sliced10 shrimp, deveined and shelled (butterflied)

5 rice wrappers, 8” diameter

1 cup lettuce, shredded

1 small carrot, julienned

10 mint leaves


1. In a large sauce pot, bring water to boil.

2. Add rice vermicelli and cook for 10 mins or according to pkg instructions.

3. Drain and set aside.

4. In a large sauce pot, bring chicken broth to a boil.

5. Add pork tenderloin slices and reduce heat to med-high.

6. Cook for 30 mins. Remove and set aside.

7. Add shrimp to pot and cook for 4 mins or until pink.

8. Remove shrimp and cut crosswise (butterfly). Set aside.

9.Fill a large glass bowl with hot tap water.
Dip one rice wrapper in water for 5 secs. Remove and lay out flat on countertop.
11.About 1” from bottom, place lettuce, carrots, noodle, 2 mint leaves, pork slices and shrimp, reserving enough ingredients for additional rolls. Leave room on each side to fold wrap.
12.Fold bottom up and sides over.Firmly roll with you fingers.


13. Serve with peanut sauce.


Yield 5 salad rolls


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