Shrimp Salad Rolls

When the Mr. is hungover his go-to dish to make him feel better is Pho … along with Pho typically comes salad rolls. Well I wow-ed the crap out of him by making my own salad rolls one night before he came home from work! Neither him or I like the mint that comes in the salad rolls so this recipe doesn’t include it but you are more then welcome to add it into yours.

Serving Size: 14 Salad Rolls

Ingredients

• 14 pieces of Rice Paper

• 2 Cups Water

• 3 Cups Vermicelli Noodles, cooked and cooled

• 2 Cups Iceberg Lettuce, washed and ripped

• 1/2 Cup Shredded Carrots

• 42 Shrimp, pre-cooked

Directions

• Pour the water into a frying pan and place on the counter beside your working area. Place 1 rice paper into the water and ensure entire paper is covered. Allow to stay covered about 3-5 minutes or until soft.

• Remove from water, allow excess water to drain and then lay flat on a clean counter top. Place another paper in the water to soften while you make the previous one. Start by layering the noodles (about 1/2 cup per wrap) about an inch above the bottom of the wrap. Spread some lettuce on top and then top with a tsp of shredded carrots. Top with 3 shrimp.

• Start by folding in both sides of the wrap in to cover each of the outside shrimp, then fold the bottom on top. Start to roll up and pull the sides in as you go. Make sure the wrap is tight enough to hold everything together but not too tight that the wrap rips.

• If your wrap does rip, simply soften another one and wrap your ripped one again. Serve right a way with your favorite hoisin or peanut sauce or refrigerate to enjoy within 2 days.

• I also make my own dip which is a combination of hoisin sauce, soy sauce and chili garlic sauce.