While Okanagan Woman’s creative director, Tina, was traveling in Southeast Asia this past winter, she experienced a whole new diet! She’s contributed a couple of her preferred dishes here!" "This is a personal fav of mine!" says Tina, "So healthy too and once you get the hang of rolling these suckers, they are a breeze to make! You can also add cucumber, cabbage and have just vegetables inside. They are so amazing with chili sauce (you can purchase anywhere)."

 

Vietnamese Butter Lettuce Salad Rolls

INGREDIENTS

 

-340 g package of frozen cooked & peeled shrimp, medium size

-1/2 of a 227 g package of thin rice vermicelli noodles

-1/2 head Boston or butter lettuce

- fresh mint (1 bunch & optional)

-1 cup (250 mL) coarsely chopped fresh coriander

-1/2 cup (125 mL) finely grated carrots

-15 rice-paper rounds, about 6 inches in diameter

 

Find rice-paper rounds in the Asian or International aisle at the grocery store.

 

INSTRUCTIONS

 

-Follow the package directions to defrost shrimp. Using paper towels, pat dry. Place noodles in a large bowl and cover with very hot water. Soak noodles for 15 minutes. While noodles are soaking, separate lettuce leaves and slice in half. Remove mint leaves from stems. Cut larger ones in half. Stir coarsely chopped coriander and finely grated carrots into drained, soaked noodles.

 

-Cover a cutting board with a damp dishtowel. Have a large bowl with hot water nearby. Line the fillings up near board. Working with 1 rice-paper round at a time, dip the paper into hot water and leave for about 10 seconds or until workable. Carefully lay wet round on damp dish towel. Line up 3 shrimp along bottom third of the round. Top with a lettuce half and a tiny handful of noodles. Place a couple of mint leaves on top.

 

-Lift the sheet edge closest to you and tightly roll toward center to cover filling. When you reach center, fold in sides to partially cover filling. Continue to tightly roll up sheet to form a log. Seal by dipping your finger in water and rub over seam. Set roll, seam side down, on a platter. Repeat with remaining ingredients. It’s OK if rice-paper rounds curl before being soaked. As soaking water cools, replace with hot water. Serve right away or cover and refrigerate up to 4 hours. Just before serving, slice rolls in half diagonally.

 

- These rolls go best with peanut sauce and chili sauce. Purchase at any store or make it yourself!

 

 

Vietnamese Butter Lettuce Salad Rolls