I've been exploring Salad Rolls, lately...Vietnamese or Thai? While I believe my ingredients lean a bit more Thai, I'm probably wrong...perhaps just ignorant to the nuances of Asian Cuisine.I've taken them to a few dining events in the past year; Wonder Girl has claimed them for her school lunch "sandwich"; I just whipped them up for our Anniversary Lunch. I added bits of leftover Asian Pork Ribs. We love them.
I have to admit that I cheat a bit when it comes to the filling. A bag of Trader Joe's Brocoli Slaw is a great place to start. I also love pre-shredded carrots or a regular ole bag o' Slaw. The rest is "true" fresh and whatever happens to be in the fridge: julienned radish, Napa cabbage, cucumber, scallions...
But here is the secret to really lovely salad rolls: FRESH HERB-age. I love the combo of fresh Mint, Cilantro, Thai Basil (green basil is fine) and uber-minced Kaffir Lime Leaf.
I like a bit of noodle in my salad rolls. Cook up a bit of Angel Hair, shock it, shake it and toss it with just a bit of "something": I use Soy Vey Sesame Salad Dressing.
Get all your stuff ready:
*Toss all your fresh veg and herbage together and sprinkle just a titch of Fish Sauce and Fresh Lime juice on it. Toss again.
*Have the noodles ready.
*A dish of room temp water
*Open the Salad Roll papers
*A clean-ish cutting board
*A "guest" item is nice. I used sour Mango sprinkled with a bit of Agave syrup this time around.
Completely submerge the first paper in the water. I spin it around to judge to suppleness. When it's softened, place it on the cutting board. this will take some practice. Toss the papers with cracks in the middle.
Place a bit of noodle just off-center.
Add the Veg-Herb Mix.
Place the "Guest" ingredient on the top.
Roll it up like a burrito - snug. If you've ever been to
Chipotle...
I like to place a perfect Cilantro leaf near the end for a fab show-through finish.
Wrap each Roll in saran and refrigerate until you're ready to serve.
Peanut Dipping Sauce:
1/4 c. creamy Peanut Butter
1/4 c. Rice Wine Vinegar
3 T Soy Sauce
2 T Asian Sweet Chili Sauce
1 T Sriracha
Shake WELL!
Serve on a platter with the Dipping Sauce and watch them dissapear.
