*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
These are wonderful! I made a spicy peanut dipping sauce for them. Added mint and cilantro with the basil and MMMM Good! Thanks so much Claudine! No longer do I have to go OUT to have yummy salad rolls! It was easier to make these than to find the rice paper to roll them up in. But my local Asian market finally solved the problem. Make and enjoy!
I used tofu instead of shrimp and mint leaves instead of basil. I used a sushi mat underneath the rice papers so that the excess water can drip below. Also I was able to roll these tighter using the mat.
Also, I added some smooth natural peanut butter to the hoisin sauce and the whole meal tasted like the ones served at restaurants.
I love making salad rolls but it is time consuming. It usually takes me about 1.5 hours from start to finish to make about 15 rolls. In addition to the ingredients listed I like to add shredded chicken breast julienne cucumbers bean sprouts cilantro and mint.
This is great! I substituted fresh mint for the basil since the restaurants that I go to usually prepare them that way. I make a dipping sauce made of hoisin sauce Sriracha chili sauce some seasoned rice wine vinegar peanut butter and crushed peanuts. See food CAN be healthy and tasty!
This recipe was great. Just like the ones you get a Vietnamese restaurant. I eat them with a peanut sauce made with smooth peanut butter hoisin sauce lime juice honey. Yummy!! By the way in step 2 it doen't say to add the vermicelli.