A nice way to present your salad on a special way is to make salad rolls. It isn’t hard to make, it won’t take a lot of your time. It looks great, a little bit eastern and is a perfect appetizer at a buffet or an entree.
Ingredients (16 salad rolls):
- 16 sheets of rice paper;
- 25 shrimp;
- 60 grams rice vermicelli;
- Curly leaved lettuce;
- 2 chicken breast;
- Vegetable stock.
- Towel (wet).
Heat the vegetable stock and cook the chickenbreast for 15 minutes or until they are done. Get the chicken out and put the shrimp in the stock. Heat the shrimp until they are opaque, about 4 till 5 minutes.
Boil some water. Put the vermicelli in the boiling water and let it stand for 5 minutes. Wash the lettuce thoroughly.
Cut the chicken breast in small pieces. Half the shrimp.
Heat about 1.5 cm water in a frying pan. Put a rice sheet in for about 1 minute, until it’s soften. Lay the rice paper on a wet towel. Fold the sheet in by 3 cm on both sides. On the lower half of the sheet put the lettuce. Get some vermicelli on top. Divide some chicken and shrimp on the vermicelli. Sprinkle some parsley on top. Wrap the rice sheet tightly. Repeat until all you’re ingredients are used. Slice the rolls in the middle and serve.
Tips and tricks:
- Nice to accompany the salad rolls with sweet chili sauce, peanut sauce or make your own sauce by mixing some soy sauce and roasted sesame;
- If you want to make this dish earlier (in the same day), line a container with wet towels. Put the rolls inside, close airtight and store in the refrigerator until use.