Vietnamese Salad Rolls with Creamy SunButter Dipping Sauce
A fresh and delicious summer salad roll recipe with creamy sunflower seed butter sauce
Servings 4
Calories 157kcal
Ingredients
Salad Rolls:
- 8 sheets rice paper
- a handful of lettuce washed
- 12 cooked shrimp halved
- 150 g rice noodles cooked (I used the thick ones, but you can use whatever you have on hand)
Sauce:
- 1 tablespoon Creamy SunButter
- ½ tablespoon hot boiled water a little more if you like it not as thick
- 1 teaspoon soy sauce
- ½ teaspoon sugar
- ½ teaspoon rice vinegar
Instructions
- In a large pot, boil about 6 cups of water. Have a large heat-safe shallow dish ready. Carefully pour the boiling water into the shallow dish.
- Grab a sheet of rice paper and quickly dip it into the hot water. Be careful not to burn your hands.
- Place the softened rice paper onto a large clean plate.
- Place the lettuce, noodles, on the lower 3rd of the rice paper. Starting from the bottom, roll up while tucking in the sides. Place the shrimp near the top of the rice paper, about 2" from the top and continue to roll it up. Repeat with the remaining.
- In a small bowl, add the hot water to the Creamy SunButter and stir well. Add the remaining ingredients and mix until incorporated. If it’s too thick, add a little more hot water to loosen. Adjust seasonings to taste.
- Serve immediately at room temperature.
Notes
Note: Salad rolls can be stored in the refrigerator, but prior to serving, take it out about 1 hour in advance so the rice paper and noodles won’t be too hard.
Nutrition
Calories: 157kcal | Carbohydrates: 32g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 293mg | Potassium: 29mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg