Since I first tasted these little beauties at a Vietnamese restaurant in Portland about 7 or 8 years ago, I’ve been in love with them. I always thought they were way too involved to make at home, but I was wrong. My mom makes these a lot, and I have discovered they are pretty easy once you get the hang of it.
Instead of a recipe, I’ll give some ideas for success. Just know that the “learn by doing” philosophy really works here. I prefer more vegetables and fewer noodles, but my husband is the opposite. Some might prefer vegetarian salad rolls, but I like mine with shrimp. Experiment and find your ideal salad roll. You will not be disappointed.
You will need
- spring roll wrappers like this:
I like the square ones because I think they are more user-friendly, but you can use the round ones if you prefer.
Then, it’s up to you what else you include. Here are my favorites:
- Cooked rice vermicelli
- julienned carrot
- green leaf or butter lettuce
- julienned cucumber
- bean sprouts
- cooked chicken, cut in thin strips
- cooked shrimp, cut in half lengthwise
- green onion, julienned
- cilantro leaves
- Thai basil leaves
Put about 1/2″ of water in a 13 x 9 pan.
Soak one spring roll wrapper for about 20-30 seconds, until it is very flexible but doesn’t tear.
Put it on a plate, and add the filling ingredients. Less is more here!
Fold the bottom corner up over the filling, fold in the side corners, and roll up, burrito style.
I like to dip them in hoisin sauce mixed with chopped peanuts.