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Vietnamese Shrimp Salad Rolls

5
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
6
Difficulty
Moderate
Our baked Vietnamese “rolls” are filled with tender noodles, shrimp, carrots and fresh basil. You’ll never want a fried egg roll again!

Ingredients

cooking spray

1 spray(s)

packaged rice noodles

3 oz, cut into 1-inch pieces

low sodium soy sauce

1 Tbsp

wonton wrapper(s)

24 item(s)

uncooked shrimp

8 medium, cooked, peeled and cut into 6 pieces each

uncooked carrot(s)

1 large, julienned

romaine lettuce

¼ cup(s), shredded, shredded

basil

¼ cup(s), fresh, chopped

hoisin sauce

¼ cup(s)

mineral water

2 Tbsp

Instructions

  1. Preheat oven to 425ºF. Coat a large baking sheet with cooking spray.
  2. Cook rice noodles in a large pot of boiling water for 3 minutes, until just tender. Drain, transfer to a bowl and toss with soy sauce. (Note: Rice noodles are also called rice sticks and long rice Chinese vermicelli.)
  3. Lay wonton wrappers on a flat surface. Top each wrapper with a spoonful of noodles, 2 pieces of shrimp and a spoonful each of carrots, lettuce and basil. Tightly roll up wrappers and tuck sides under. Wet edges with water to create a seal at seams and place seam-side down on prepared baking sheet. Coat surface of rolls with cooking spray.
  4. Bake until wrappers are golden, about 5 minutes.
  5. Meanwhile, combine hoisin sauce and water in a small, microwave-safe bowl. Microwave on HIGH for 1 minute, until sauce is warm, stirring halfway through cooking. Yields 4 rolls and about 3 teaspoons of sauce per serving.

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