Summer Salad Rolls

Photo & Recipe Submitted By SLO Veg Subscription Carolyn T

Approx. Cooking Time: 45 minutes

Yield: 4 servings.

Ingredients

Filling:

  • Lettuce
  • Carrots
  • Cucumber
  • 1/4 bundle of cilantro (or more if preferred)
  • Scallions (green onions)
  • Cellophane noodles or rice noodles

Wrap:

  • Spring roll rice paper wrappers
  • Pie dish

Dipping Sauce:

  • 1/2 cup water
  • 1/4 cup + 2 tablespoons hoisin sauce
  • 1/4 cup creamy smooth peanut butter
  • Curry powder (to taste)

 

Directions

  1. Prepare the ingredients for the filling. Separate the lettuce leaves, wash, and dry them. Set aside on a plate. Wash, peel, and julienne 3 carrots (matchstick style). Set aside on a plate. Wash and julienne the cucumber (matchstick style). Set aside on a plate (can be the same plate as the julienned carrots). Wash and trim the cilantro leaves from the stalks. Set the cilantro leaves in a small bowl. Wash and slice 2-3 stalks of green onions. Set aside in a small bowl. Boil water and cook one portion (bundle) of cellophane or rice noodles (according to instructions on the package). Once cooked, drain the noodles into a colander and run cold water through the cooked noodles. Set aside so that any remaining water is drained from the noodles.
  2. Prepare the dipping sauce by adding 1/2 cup of water to a small saucepan, 1/4 cup and 2 tablespoons of hoisin sauce, 1/4 cup of creamy smooth peanut butter. Cook over low heat and whisk the ingredients until smooth. At low boil, turn off the stove and sprinkle in the curry powder (add to taste) and whisk to incorporate well into the dipping sauce. You may also choose to omit the curry powder and add chili sauce instead.
  3. Prepare to assemble the summer salad rolls. Fill a pie dish with one inch of warm water to prepare for dipping the rice paper wrappers. Dip one rice paper wrapper in the water for about 5 seconds. Then, place it on a plate or cutting board. Trim or tear lettuce leaves so that they fit onto the rice wrapper, place them on the dipped rice paper wrapper, and line the carrot and cucumber pieces in a linear formation on the lettuce leaf (placed on the lower 1/3 portion of the wrapper). Sprinkle some green onion pieces and cilantro leaves (to taste), then place cellophane/rice noodles also in a linear formation over the vegetables). Fold the lower portion of the wrapper over and fold over the left and right portions of the wrapper. Then, roll as tightly as possible similar to rolling a burrito. Place your first summer salad roll on a serving plate.
  4. Repeat the directions in Step 3 to make more summer salad rolls (until ingredients run out).
  5. Enjoy your summer salad rolls with the dipping sauce!

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