Easy Salad Rolls

Easy Salad Rolls

Monday, Sept 12 was Moon Festival and we celebrated by making one of our favorite Asian recipes!  Salad rolls are typically a lunch meal or an appetizer, but my family likes them so much that we make a ton and make a meal out of it!

I started making these when I lived in a small town and the closest place I could get a salad roll was an hour away!  I was intimidated the first time I made them but found out they’re really easy – it’s just the prep work that takes time.  The best part?  They taste just like restaurant-style salad rolls!

Ingredients:

~ 3 chicken breasts
~ diced carrots (1/2 cup)
~ diced red pepper (half)
~ diced cucumber (1/2 cup)
~ diced peas in shell (1/2 cup)
~ 1 clove garlic
~ VH Garlic Hoisin Sauce
~ Rice paper wraps
~ vermicelli rice noodles

1. Cut up chicken into diced-size pieces, brown in a pan over med-high heat with crushed garlic and 2 tbsp VH Garlic Hoisin sauce. Remove from heat and set aside.

2. Cut up all your veggies. It’s not necessary to separate them into bowls.

3. Boil a pot of water and add in the full package of vermicelli noodles.  It looks like a lot but once it cooks there’s plenty of room in the pot.  It only takes about 2-3 minutes to cook these.  Strain and rinse with cold water.  These will hold onto water so you can use your hands to drain more water off of them, or pat dry with paper towel or a cloth in bunches.  Set aside in a bowl.

4. In a dutch oven (is that a Canadian thing?  Er…large pot) put just enough water in the bottom to cover.  Keep your burner on the lowest setting to keep water warm.  Put in a single rice wrap, ensuring it’s completely submerged so it doesn’t roll up.  Let sit 1 minute and take out.  Pat dry.

5. Place your cooled vermicelli noodles on the wrap.

6. Add the chicken and veggies, then roll up and you’re done!

Serve with VH Garlic Hoisin sauce for dipping!