Thai Salad Rolls make a great light lunch, an appetizer, or snack on the go. Traditionally, salad rolls are dipped into Satay Sauce, Hot & Spicy Stir-fry Marinade or an Asian Dipping Sauce, and eaten whole.
Makes 16 pieces
Ingredients
- 1 lb (450 g) package rice vermicelli
- 1 lb (450 g) package rice paper rounds
- 1 recipe prepared Epicure's Indonesian Satay (Peanut) Sauce
- 2 carrots, peeled and julienned (matchsticks)
- 1 red bell pepper, cut into thin strips
- 1 green bell pepper, cut into thin strips
- 3 cups (750 ml) finely shredded iceberg lettuce
- 2 tsp (10 ml) seame seeds
Instructions
1. Add rice vermicelli to a large pot of boiling water and cook for 3 minutes.
2. Drain, rinse under cold water and drain again. Set aside.
Assembly for Thai Salad Rolls:
1. Soak rice paper rounds one at a time in a large bowl of water until limp but not soggy. Shake off excess water and lay on clean counter top.
2. Place 1 heaping tablespoon prepared Epicure's Indonesian Satay (Peanut) Sauce just off centre of round and spread.
3. Arrange 1/3 cup cooked noodles on top of Satay Sauce. Place 2 - 3 strips each carrot, red and green pepper and lettuce on top of noodles. Sprinkle lightly with sesame seeds.
4. Fold end over filling, then fold in sides and roll up. Place salad roll seam-side down on cutting board or serving platter.
5. Repeat until ingredients have been used up. Serve with Epicure's Indonesian Satay (Peanut) Sauce, Epicure's Hot & Spicy Stir-fry Marinade or your choice of dipping sauces.
Per Serving
(roll)
: Calories 270,
Fat 4.5 g (Saturated 0.5 g,
Trans 0 g),
Cholesterol 0 mg,
Sodium 300 mg,
Carbohydrate 61 g (Fibre 2 g,
Sugars 2 g),
Protein 8 g.
Tips: To serve as an appetizer, place small dishes of dipping sauce(s) at centre of serving platter. Cut rolls into 3 or 4 slices and arrange on platter. Sprinkle with sesame seeds and thinly sliced green onions.