I made these yesterday. Spent the morning working on assignments, was able to finish 3 of 4 assignments, which I was pretty happy about. Decided to give my brain a rest for the rest of the day and enjoy the sunshine. It was beautiful weather here yesterday.
I love these salad rolls. I usually only make them in the summer time, they are great because you don’t need to turn the oven on and they are refreshing on a hot sunny day. My kids, however – refuse to try these..so they ended up eating Macaroni and Hot Dogs – they really don’t know what they are missing. But oh well – more for Alex and I to enjoy I guess.
You need the following:
– Rice Paper Wrappers (you can find these in most grocery stores in the ethnic aisle)
– Rice Vermicilli Noodles (also in the ethnic aisle)
– sesame oil and rice vinegar (optional I season my noodles with this)
Assorted veggies for filling I used the following:
– nice organic mixed greens
– matchstick carrots (already packaged like this), or just grate your own
– red pepper, julienned
– bean sprouts
– fresh mint and fresh basil leaves (thai basil would be really nice if you can find it)
– fresh mango, julienned
– cooked shrimp
These are just suggestions, really use whatever you like.
Step 1: Soak Vermicilli Noodles in a bowl of hot tap water while you prep your ingredients
Step 2: Prep your veggies
Step 3: Once Vermicilli Noodles are cooked, drain and I like to toss with a bit of sesame oil and rice vinegar to season
Step 4: Have a bowl ready, with hot tap water in it, soak 1 rice wrapper (at a time), until pliable. I like to rest it on a clean tea towel while I fill, to soak up some of the moisture. While I am filling one roll, I soak my next rice wrapper for use – makes things move a little quicker
Step 5: Fill you wrapper (kind of like a wrap) I have placed a picture below to show you what it should look like. I find it easiest to roll once first (tucking nice and tight) and then bring the sides in and continue to roll. Don’t worry if you break a few – it takes a little practice.
Step 6: Store finished wrappers on a plate and cover with a dampened clean tea towel, while you finish the rest.