Summer Salad Rolls

Time: 25 minutes

I am on an appetizer run lately… I am trying to build up my appetizer recipes as I always struggle coming up with an appetizer to make! This is an easy one to make. For the longest time, I was a bit intimidated with using rice wrappers, but they are simple to use, once you get the hang of it. The trick is to not make them too soft and to roll very tightly (which I didn’t do, but my 20 YO son, told me that he’d teach me the right way to do it, as apparently he made these in a thai cooking class that he took with my hubby – LOVE these guys!!!)

Music Selection: Calvin Harris – Summer


1 (8 oz) package or rice vermicelli

8 rice wrappers (6.5 inch diameter)

1 carrot, julienned

1 cup shredded lettuce

1 large bunch of fresh basil

8 oz. cooked, peeled shrimp (or left over cooked, roast chicken)

Hoisin sauce or Peanut Satay Sauce


Boil 6 cups of water (it is fastest in an electric kettle). In large bowl, place rice vermicelli and then pour the boiling water over top. Let soak for 5 minutes, then drain and rinse with cold water.

In another large, flat bowl, fill with hot tap water. Dip one rice wrapper in the hot water for 2 – 3 seconds – the wrapper should be softening, but not too soft that it is all flimsy. Lay rice wrapper on a cutting board or parchment paper. Place 3 – 4 shrimp in the bottom ¼ of the wrapper. Then place some carrot, lettuce, basil leaves and rice vermicelli. Roll the edges of the wrapper slightly inward. Beginning at the bottom, tightly roll the ingredients.

Repeat with remaining ingredients.

I like to cut these in half for an appetizer, or whole as a meal or side dish. Serve with warm hoisin or peanut sauce (microwave for 10 seconds). If you like a bit of heat, you can add a bit of sriracha sauce to the satay sauce.

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