Southern Salad Rolls Recipes

Steps:

• Place rice noodles in a large pot of boiling water, stir. Add shrimp. Cook until noodles are al dente and shrimp is just cooked, about 1 1/2 to 2 minutes. Lift out the shrimp, set aside to cool. Drain and rinse noodles.
• When shrimp is cool enough to handle, cut into small pieces. Place in a non-reactive salad bowl with noodles, carrots, cabbage, basil and cilantro. Toss to combine.
• To prepare rice paper wrappers: Fill a large pan or bowl with hot tap water. Dip 1 rice paper wrapper into water, lift out, and drain briefly. Set on a flat surface.
• To assemble salad rolls: Place 1/2 cup filling in the center of each wrapper. To roll salad rolls, think diapering a baby the old fashioned way - with cloth diapers minus the diaper pins! Pressing down on filling, fold the bottom of each wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel.
• To serve, cut rolls crosswise in 1/2; stand pieces upright. Dip in Ginger Lime Dipping Sauce.
• Whisk together all ingredients in small non-reactive bowl. Taste and adjust seasonings.

Steps:

• Mix together flour, sugar, salt, and instant yeast in a bowl. Add shortening and mix well. Mix in water.
• Turn dough out onto a lightly floured surface. Knead by hand for 20 minutes, or by machine for 12 to 14 minutes. Toss dough with vegetable oil in a bowl; cover the bowl and let proof for 1 hour.
• Form dough into 24 rounds, and place on a greased baking tray. Cover and let proof for 45 minutes more.
• Preheat the oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven until golden, 12 to 14 minutes.

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the shortening and sugar; stir until melted. Add cold water and let cool until lukewarm.
• Pour milk mixture into a large bowl. Add egg and yeast; mix well. Beat in 3 cups of flour and let stand for 20 minutes.
• Sift in baking powder, baking soda, salt, and 1 cup flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
• Divide the dough into 12 equal pieces. Divide each piece in half and form into 24 rolls. Place the rounds in a lightly greased 9x13-inch baking pan or on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden, 15 to 20 minutes.

Steps:

• To poach the shrimp, fill a small saucepan half full with water, add the salt, and bring to a rolling boil over high heat. Add the shrimp, remove from the heat, and let stand for 3 to 5 minutes, or until the shrimp have curled nicely and are pinkish orange. Lift them out with a slotted spoon and set aside to cool. Leave the water in the pan.
• While the shrimp are poaching, trim any excess fat from the pork chop. Return the water in the pan to a rolling boil and drop in the pork. When the water starts bubbling at the edges of the pan, remove the pan from the heat and cover tightly. Let stand for 20 minutes. The pork should be firm yet still yield a bit to the touch. Remove the pork from the pan and let cool. Save the light stock for another use or discard.
• Working with 1 shrimp at a time, lay it flat on a cutting board and cut in half horizontally. (Use the index and middle fingers of your noncutting hand to keep the shrimp in place as you wield the knife.) Devein the shrimp as necessary. Set aside on a plate.
• Thinly slice the pork across the grain into strips about 1/8 inch thick, 1/2 inch wide, and 4 inches long. Add to the plate of shrimp.
• Set up a wrapping station composed of a flat work surface (a cutting board, inverted baking sheet, or dish towel) and a bowl of water for dipping the rice papers. Place the shrimp, pork, noodles, lettuce, and herbs nearby.
• Dip a rice paper round in water and then place it on your work surface. (See page 331 for tips on working with rice paper.) When the rice paper is pliable and tacky, fold a lettuce leaf in half along its central spine and then tear off the spine. Place the folded leaf on the lower third of the rice paper round. Put about 1/4 cup of the noodles on top of the lettuce, spreading them in a rectangle. Lay a couple of pork strips on top (slightly overlapping, if necessary), and then arrange a few mint and cilantro leaves on top of the pork, spreading them out to distribute their flavors evenly. Bring up the lower edge of the rice paper to just cover the herbs. Then roll the rice paper a half turn so that the lettuce is on top and visible through the rice paper. Add 3 shrimp halves, cut side up, to the unrolled portion of rice paper, lining them up snugly along the partially finished roll. Fold the sides of the round inward to cover the filling. Roll one more full turn, so that the orange sides of the shrimp are now facing up and visible through the rice paper. Tuck 2 or 3 Chinese chives into the roll, letting them extend out one end. Continue to roll until you have a snug cylindrical package. The rice paper is self-sealing. Use a knife or scissors to trim the chives, leaving a 3/4-inch "tail" extending from the end.
• Repeat this process to make 16 rolls in all, placing the finished rolls on a serving platter. If the rolls seem too long to manage and eat comfortably, cut them in half on the diagonal. Serve the rolls with the sauce. Diners can dip the rolls into the sauce or spoon some sauce onto the rolls.
• While the pork and shrimp may be poached a day ahead, slice them on the day you wrap. The noodles may be cooked early in the day, covered with plastic wrap, and kept at room temperature. You may wrap the rolls 2 hours in advance of serving. Keep them covered with plastic wrap to prevent the rice paper from drying out and becoming unpleasantly tough. If you are cutting the rolls, do so just before serving, or they may lose their nice shape.
• You can wrap other items in these rolls, too, but they must be thinly sliced so that they are flexible enough to roll. Seeded cucumber strips, julienned carrot, seared tofu strips, and slices of left over grilled meats are among the possibilities. Different fresh herbs, such as Vietnamese coriander (rau răm) or Thai basil, may be incorporated to introduce different flavors. The elements that you need to preserve are the lettuce leaves and noodles, which give the rolls body, and the hoisin-garlic sauce, which marries all the flavors.