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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Vegetarian Salad rolls with Mint Recipe

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This recipe for Vegetarian Salad rolls with Mint is from Sandra's Cookbook, 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:  
Handful of rice noodles (thin ones)
8 rice paper wrappers (about 8")
1 sm bunch mint, leaves removes
1 red pepper, julienned
1 large carrot, julienned
1/2 cucumber, julienned
handful bean sprouts
2 gr onions, sliced
1 mango julienned
1/2 cup chopped peanuts, toasted (unsalted)

Sweet Chilli Dipping Sauce
2/3 c water
2/3 c sugar
Juice of 2 limes (about 1/4 c)
1/3 c rice wine vinegar
1 tsp fish sauce
1 fresh thai red bird chili, chopped or to taste
1 tsp chopped fresh mint
Directions:
Directions:
Salad Rolls:
Pour hot water over rice noodles and let soak until al dente, abut 5-10 minutes. Drain and set aside.

In a large bowl of hot water, soak the rice paper wrappers one at a time until pliable, about 10 seconds. Adjust temperature of water, as needed. Transfer wrappers to work surface. Add mint leaves, julienned vegetables, mango, rice noodles and peanuts. Roll like a burrito, folding sides in and then roll up. Repeat with remaining wrappers.

Cut salad rolls in half and serve with sweet chili dipping sauce.

Sweet Chilli Dipping Sauce
Combine water and sugar. Stir. Add lime juice, rice wine vinegar, fish sauce, fresh chilli and mint. Taste and adjust sauce depending on how spicy you like it.
Number Of Servings:
Number Of Servings:
8 rolls
Preparation Time:
Preparation Time:
15 min

 

 

 

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