Vietnamese Herb Salad Rolls with Peanut Dipping Sauce

Vietnamese Herb Salad Spring Rolls with Peanut Dipping Sauce

This is a Vietnamese recipe for fresh and vibrant Spring Rolls filled with cellophane noodles, shrimp, cabbage, green onion, cilantro, basil and mint. The filling is flavored with nuoc nam sauce and rice vinegar and the rolls are dipped into a spicy peanut sauce made with peanut butter, chile peppers, garlic, ginger and more nuoc nam sauce.

Nuoc nam is a Vietnamese condiment and a staple in their diet. It is made from fish sauce, sugar, chile peppers, garlic, rice vinegar and lime juice. It has elements of sweet, salty, sour and spicy. It is a crucial flavor in both the spring rolls and the peanut dipping sauce.

These can be served as is or fried. I pan-fried these in a minimal amount of oil just long enough to get a little crispy skin to them. These really have a wide range of flavors and textures that will compete for your attention. There is the brightness of the herbs mingled with a little bit of sour, sweet, spicy and salty among soft noodles, crisp cabbage and succulent bites of shrimp that are dotted throughout the filling. The dipping sauce is really something special and so completely irresistible you will be tempted to eat it with a spoon. Not that I did that. I’m just saying.

I’m sending this to the very lovely Joanne of Eats Well With Others for her Regional Recipes: Vietnam round-up.

Vietnamese Herb Salad Spring Rolls with Peanut Dipping Sauce

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Vietnamese Herb Salad Rolls with Peanut Dipping Sauce
(adapted from Vietnamese recipes)

2 ounces Cellophane Noodles
3 tablespoons Rice Vinegar
1 tablespoon Nuoc Cham Sauce (recipe to follow)
1/2 pound medium Shrimp, cleaned, cooked and finely chopped
1 cup shredded Cabbage
2 tablespoons Green Onion, chopped
1 tablespoon Cilantro, chopped
1 tablespoon Thai Basil, chopped
1 tablespoon Mint, chopped
8-10 Rice Paper Wrappers

Peanut Dipping Sauce

2 tablespoons Peanut Oil or Vegetable Oil
1/3 cup peanut butter
1/2 small red Chile Pepper, minced
2 cloves Garlic, minced
1 teaspoon sugar
1 teaspoon Nuoc Cham Sauce (recipe to follow)
2 tablespoons Peanuts, crushed

1. Soak the cellophane noodles in a bowlful of hot water to cover for 5 – 10 minutes or until soft. Drain and rinse in cold water. Cut noodles with scissors to an inch or two in length and toss with vinegar, nuoc cham sauce, shrimp, cabbage, green onion and herbs.

2. Soak 1 rice wrapper at a time in warm water for 30 seconds and set it on a flat surface. Place a little of the mixed vegetables and noodle filling on it. Roll up tightly, folding in the sides to enclose the filling. Continue until all ingredients are used.

3. To make the peanut sauce combine all ingredients except peanuts and whisk. Mix in peanuts.

4. To serve, slice each roll on the diagonal, then arrange one half over the other. Serve the dipping sauce separately. To pan-fry heat a 1/8 to 1/4 inch of vegetable or peanut oil in a large skillet over medium heat. Fry on both sides 3-4 minutes. Drain on paper towels. Slice in two diagonally and serve with peanut dipping sauce.

Nuoc Cham Sauce
(adapted from Vietnamese recipes)

1/2 cup Palm or Brown Sugar
1 cup Hot Water
1/2 cup Vietnamese Fish Sauce (I used Thai fish sauce)
1 tablespoon Rice Vinegar
1/4 cup Lime Juice
2-5 Red Chilies, finely chopped
2-5 cloves Garlic, finely chopped

1. Add the sugar to a medium sized bowl and pour the hot water over it, stirring until it is completely dissolved. Add all the other ingredients, stir well and allow to cool to room temperature. Store in refrigerator for up to 7 days.

Print Recipe

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Vietnamese Herb Salad Spring Rolls with Peanut Dipping Sauce

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