Vegetarian Salad Rolls

Submitted by: A Facebook user
These are cold rolls, inspired by my many trips to Thai and Vietnamese restaurants, with a spicy peanuty dipping sauce.

Serves: depends!

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: main · appetizer ·

Ingredients

Salad Rolls:
rice wraps
rice vermicelli
herbs: mint, cilantro, thai basil
flavoured tofu (smoked tofu works well), in thin slices
carrot, shredded
cucumber, in matchsticks
lettuce, in pieces
chopped peanuts or sesame seeds (optional)

Sauce:
1/2 c. peanut butter (no added sugar or salt)
1 tbsp. soy sauce
2 tsp. rice vinegar
2 tsp. lime juice
2 green onions, sliced finely
chili sauce, to taste
ginger, grated
1/4 - 1/2 c. hot water (depending on how runny you like the sauce)

Method

Cook the rice vermicelli as directed on the package. When done, rinse them with lots of cold water until they are cool. Set aside in a colander to drain.

Prepare the herbs, tofu, and veggies for filling.

Mix up the peanut sauce. Whisk 'til smooth.

Fill a bowl with hot water. Take one or two rice wraps, submerge in the hot water, leave for about a minute until soft. Pull out of the water and allow to drip a bit.

Place the wrap on a flat surface. Line the wrap with lettuce and add fillings, leaving space on either side for rolling. Tuck the bottom of the roll in and roll up tightly. Repeat 'til you're done.

Enjoy with the dipping sauce.

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