Thanks to celebrity chef Michael Smith’s amazingly delicious dressing for a carrot salad that goes into rice paper rolls with shrimp, we’ve been eating Vietnamese rice paper rolls a lot these days. His recipe is simple, and the end result is (did I already mention) delicious – no need for dipping sauce!
The variations to Vietnamese rice paper rolls are endless – the basic combination is usually some kind of protein (shrimp, chicken, pork, tofu), some kind of veggies (carrots, daikon radish, coriander), and starch (sweet potato, vermicelli), in any ratio you want. I like Michael Smith’s version because he dresses the carrots (and other veggies of your choice, we added julienned zucchini) in a sauce that elevates the taste profile of the wrap above any I’ve ever tasted before.
The best way to eat rice paper rolls, in my opinion, is freshly made, so it’s a fun activity to do with friends around the dinner table while chatting. Rice paper roll party!
Michael Smith’s dressing for carrot salad
Zest and juice of 1 lime, 1/4 tsp of hot sauce, 1 tbsp each of:
- Fresh grated ginger (the hydroplane works wonders)
- Peanut butter (I used chunky)
- Soy sauce
- Rice wine vinegar
Michael Smith’s recipe for the rolls is to use the dressing above to coat a mixture of carrots, bean sprouts, red onion, and snow peas, and then rolling some of that plus shrimp, roasted peanuts, and cilantro leaves in a rice paper wrap. The dressing makes enough salad for 8 rolls.
My version of the salad used 2 carrots, 1 small zucchini, and chopped cilantro. Then, the roll included the carrot salad, teriyaki TVP, sweet potatoes cooked in spices, vermicelli, and Thai basil.
Stuck on what to put in your roll or don’t know how to roll it? Check out this tutorial!