Rice-Paper-Wrapped Salad Rolls
Chicken, shrimp, rice noodles, bean sprouts, mint leaves, and crisp lettuce are rolled up inside a rice-paper pancake for a light, refreshing appetizer.
- Servings: 8
Source: Martha Stewart Living, July/August 1996
- 2 ounces rice vermicelli
- 2 teaspoons salt
- 1 boneless, skinless chicken breast (12 ounces), split
- 16 medium shrimp
- 1 package 12-inch round rice papers
- 1 cup bean sprouts
- 1/2 cup packed mint leaves, plus more for garnish
- 8 large or 16 small red-leaf lettuce leaves, cut in half lengthwise
- 1/4 cup finely chopped roasted peanuts
- 2 tablespoons ground-chile paste
- Peanut-Hoisin Sauce
- Sweet-and-Sour Vietnamese Dipping Sauce
Add rice vermicelli and teaspoon salt to boiling water; cook until al dente, about 3 minutes. Drain, rinse, and set aside.
Add chicken and remaining 1 teaspoon salt to boiling water. Reduce heat to medium-high; simmer chicken until cooked through, about 10 minutes. Remove chicken from water; reserve water. Slice chicken across the grain 1/8 inch thick and set aside.
Return water to a boil. Add shrimp; reduce heat to medium-high. Cook shrimp until opaque, 2 to 3 minutes. Drain. When cool enough, remove shells. Cut each shrimp in half lengthwise, devein, and set aside.
Fill a pan large enough to hold the rice paper with hot water. Dampen a clean kitchen towel with water; spread it out on a clean surface. Immerse 1 sheet of rice paper in the hot water until softened and flexible, about 1 minute. Transfer to dampened towel and smooth out. Fold paper in by 2 inches on right and left sides. Place 4 shrimp halves in a row, cut side up, 2 inches from bottom edge, and top with 2 to 3 slices chicken. Place 1 heaping tablespoon vermicelli on top and sprinkle with about 1 tablespoon bean sprouts. Cover with 5 to 6 mint leaves. Place 1 or 2 pieces of lettuce, curly sides out, on top. Fold bottom edge of rice paper over filling; roll up tightly to form a cylinder about 1 1/2 inches in diameter. Repeat until all the ingredients are used up.
Cut rolls into two or four pieces, and arrange on a serving platter. Top with peanuts and dabs of chile paste, and garnish with mint leaves. Serve with Peanut-Hoisin Sauce and Vietnamese Dipping Sauce.