My Man made a wonderful lamb last Tuesday and it was amazing!!! I know I said he doesn’t cook, but he does…sometimes😉. There was a little bit of it left over the next day and I was going to make a salad with it, but….he ate it when we got home from work. Oh well, on to the next idea. We had lots of leftover cilantro or coriander, and mint from the lamb and I wasn’t sure what I could I do with all those herbs. So, what do I do? Google ideas and poof. I found a recipe I LOVE. Vietnamese food. I LOVE Pho soup, spring rolls, salad rolls, vermicelli salad. OMG, I could eat this every day, but I would be a bit broke and overweight because of all the rice noodles.
After going through my pantry and the fridge, I saw that I had the leftover ingredients from previous recipes and could make shrimp rolls or vermicelli salad. I decided on both, but only wrote how to do the rolls. However, i added a link at the bottom for a good recipe.
Here’s what I had for leftovers :
- 10 small shrimp
- 1 piece of roasted chicken
- 30 rice wraps
- Hot sauce
- Shredded carrots
- Lots of Mint
- Lots of cilantro
- ½ seedless cucumber (I hate seeds in them)
- 1 left over roast chicken meat
And here’s what I came up with shrimp rolls and vermicelli chicken salad.
3 small shrimps
1 Rice rap stuff
1 Mint twig
2 Cilantro twigs
¼ piece of Lettuce
Small amount of Vermicelli (optional)
4 pieces of shredded carrots
1 ingredient Dipping sauce
- Hoisin sauce and that’s it. Dip away.
If you like the peanut butter one, here’s one you could make with leftovers too.
Peanut Dipping Sauce
- 1/4 cup creamy peanut butter
- 1 tsp hoisin sauce
- 1 tsp soy sauce
- 1 teaspoon Sriracha sauce
- 1/3 cup water
- Cut up all the veggies and meat to be in slices so that it will fit lengthwise
- Rice paper rolls get a large enough bowl to fit the papers in, and poor very warm water in it. Dip 1 rice paper at a time into the water for 15-20 seconds. I hold it down and swirell them around. Make sure not to make them too soft, but slightly firm so you can roll them. Immediately remove from the water and place flat onto a cutting board.
- Time to fill the rolls – Place a few pieces of shrimp, lettuce, carrot, cucumber, and if you want a small amount of noodles and a bit of cilantro and mint. Do not over stuff the roll!
- Roll everything up tightly by gently pulling at the bottom of the roll and roll in the filling. Try to tuck the filling in as you go. I say try because those little suckers don’t want to stay in, but you’ll get it…after 3 tries😊
- Place on plate or what I did I put 3 in my mouth and the other 3 I saved for work the next day. NOTE: they will stick to the bags, so add a bit of water to the storage bag, or do like someone else said and wrap each one in siran rap. Ah, for me, that was way too much work.
- For the Dip – just put the hoisin in small dipping bowl and voila. And for lunch, buy those salad dressing containers and put it in there.
Here’s another recipe I found online for the vermicelli salad that looked amazing, but had stuff in it I couldn’t eat like cabbage or hot peppers. WOW, talk about running to the bathroom for me😊.
Enjoy and if you have other recipe ideas for left overs, please share in the comments below.