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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Vegetarian Salad Rolls Recipe

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This recipe for Vegetarian Salad Rolls is from Sinnett-Iacuone Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
24 rice paper rolls 1 pkg. rice noodles
½ cup carrots, shredded ½ cup celery, thinly sliced
½ green onion, thinly sliced 1 red onion, thinly sliced
2 head butter lettuce

Dressing:
1 bunch cilantro, chopped 2 Tbsp. oriental fish sauce
2 Tbsp. chili paste 2 Tbsp. sesame oil
1 Tbsp. soya sauce 1 tsp. ground ginger
1 tsp. chopped garlic 1 Tbsp. lemon juice
1 Tbsp. white vinegar salt & pepper to taste
Directions:
Directions:
Mix dressing ingredients and add to cut vegetables to marinate. To prepare the rice noodles: Bring a pot of water to boil and add the noodles. Cook for 4 – 5 minutes. Loosen the noodles, then drain into a colander. Rinse with cold water until chilled. Drain well. Mix the vegetables with the noodles and continue marinating.

To roll: Dip the rice paper in warm water until pliable. Place on cutting board. Lay a lettuce leaf on top and cover with approx. 1 oz. of rice noodle. Roll tightly. About half way through, tuck in the sides and roll the remainder. This needs to be done at one time.

Place the finished rolls on a tray covered with a damp towel until ready to serve. These need to be eaten the same day, while they are fresh.

 

 

 

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