Friday, November 7, 2014

Recipe Share: Vegetarian Salad Rolls

A while ago, I found this recipe on the website and I thought they would be tasty. During my next month's menu plan, I added it for dinner, intending to serve it with an Asian inspired chicken. I purchased the vermicelli noodles and rice wrappers and promptly forgot where I found the recipe.

Fast forward a bit and I asked my friends on Facebook. Naturally, they came through with suggestions. I combined the suggestions, deleted a few things, added a couple more and came up with my own recipe.

Here's what I did!

Vegetarian Salad Rolls

1-1/4 mini cucumbers – cut into matchstick size pieces
6-8 baby peeled carrots – cut into matchstick size pieces
1/2 – 3/4 cup bean sprouts
1/2 yellow pepper sliced thin and cut length wise
3 green peppers, sliced thinly
1 to 1-1/2 cup cooked rice vermicelli noodles
1 – 2 tbsp fresh ginger (grated from frozen)
1-2 cloves of garlic, minced

2 caps, full, soya sauce

14 round, rice paper wrappers

Toss all ingredients (except for wrappers) in a glass bowl. Soak rice paper liners (one at a time) in hot water (30 seconds or until soft). Place on clean tea towel. Add filling (at one end) and fold sides in and roll.

Place seam side down on parchment paper, cover with plastic wrap and chill until ready to eat.

We served them with spicy Thai chili sauce but a good peanut sauce would be nice too. I think one could add shrimp and my son said that the Teriyaki chicken I served with it would have been awesome inside the rolls.

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