Vietnamese shrimp salad rolls
5
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 6 • Difficulty: Easy
Our baked Vietnamese “rolls” are filled with tender noodles, shrimp, carrots, and fresh basil. You’ll never want a fried egg roll again! They're crunchy, colorful, and fun, and you'll love them as an appetizer before any dinner party or as a quick snack whenever the craving may strike. If you've never bought rice noodles before, keep in mind that they are also called rice sticks and long rice Chinese vermicelli. The rolls take just 5 minutes to bake in the oven, while a simple sauce of hoisin sauce and water are microwaved to help significantly cut down on cleanup and prep time.
Ingredients
Cooking spray
1 spray(s)
Packaged rice noodles
3 oz, cut into 1-inch pieces
Less sodium soy sauce
1 Tbsp
Wonton wrapper
24 item(s)
Uncooked shrimp
8 medium, cooked, peeled and cut into 6 pieces each
Carrots
1 large, julienned
Romaine lettuce
¼ cup(s), shredded, shredded
Fresh 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.
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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