Vietnamese Salad Roll

Pot-luck lunch… what to bring?

Decided to make Vietnamese Salad Rolls. Ran into a few problems though, one friend was allergic to peanuts and I ran out of fish sauce and no time to go to the store and by more. What to do? I decided to make two sauces. one with peanuts and a vegetarian version of the fish sauce.

1 package round rice paper
roast chicken, or gluten (to make it vegetarian)
1 package vermicelli, drained
mint, fresh
basil, fresh
cilantro, fresh

Peanut Sauce
1 Tbs oil
1 clove garlic, minced
3/4 cup natural-style creamy peanut butter
1/3 cup water
3 tablespoons hoisin sauce
2 tablespoons freshly squeezed lime or lemon juice
1 tablespoon granulated sugar
2 1/4 teaspoons chile-garlic paste
1/2 teaspoon toasted sesame oil

Vegetarian Fish Sauce
1 1/4 cups hot water
1/2 cup sugar
1/2 cup soy-based seasoning sauce (like Golden Mountain)
1/4 cup white vinegar
2 limes, freshly squeezed
5 cloves garlic, finely minced
2 teaspoons chili paste or finely chopped fresh or dried chilies
1 grated carrot

Assemble Roll
Soak the vermicelli in hot water until the noodles are tender. Fill a large bowl with boiling water. Take one piece of rice paper and dip it in the hot water rolling it until the entire surface has all been dipped in hot water. Place on a plate and wait a minute until the paper has softened and you can see through it. Working quickly, assemble in the following order:
1. Place a few pieces of chicken or gluten
2. Vermicelli
3. Mint
4. Basil
5. Cilantro
6. Lettuce


Fold the two sides in. Pressing firmly holding the whole thing in place fold the bottom and roll as tightly.


Assemble Peanut Sauce
In a small pot heat up the oil and fry the garlic until browned. Mix the peanut butter, hoisin sauce, sugar, water until well blended. In a separate bowl mix the corn starch and enough water to cover the corn starch and mix until will blended. Pour the corn starch mixture into the peanut sauce Tbs by Tbs while mixing to ensure there are no lumps. Continue adding the mixture until you reach the desired thickness, you may not need all the cornstarch. Once the desired thickness has been reached, continue stirring for about 1 minute and remove from the heat. Mix in the lemon juice, and sesame oil. Mix in the chili-garlic paste to as desired spiciness.

Taste the sauce and adjust the ingredients as needed: If the sauce tastes a little bland, add more peanut butter or hoisin sauce. If to salty add more water. If to sweet add more lemon juice.

Assemble Fish Sauce
Grate carrot. Pour the hot water in a bowl and mix in the sugar until dissolved. Mix in the soy-based sauce, vinegar, lime juice, garlic and chili.

Taste the sauce and adjust the seasoning as needed: If the sauce tastes too concentrated, dilute with a little water. If it tastes too sweet, add more lime juice or vinegar, then add soy sauce to balance. If it tastes too sour, add a little more sugar and soy sauce, and a bit of water to balance.

Optional: Vietnamese Salad
In a bowl assemble all the ingredients from the roll except for the rice paper. Pour the Fish sauce and mix. Enjoy!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s