Vegetarian Salad Rolls

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Tested Till Perfect

Prepare these delicious, fresh and light rolls ahead of time so you won't feel rushed at party time.

Servings: 24 pieces

Ingredients:

Nutritional Info
Per piece with 1 tsp (5 mL) sauce: -
cal 54
pro 1 g
total fat 1 g
sat. fat trace
carb 10 g
fibre 1 g
chol 0 mg
sodium 53 mg
potassium 58 mg
% RDI: -
calcium 1%
iron 1%
vit A 10%
vit C 20%
folate 3%

Preparation:

Dipping sauce: In small bowl, stir together chili sauce, lime juice, vinegar and water; set aside.

In bowl, soak rice vermicelli in hot water until tender, about 10 minutes; drain. Toss with 1 tbsp (15 mL) of the dipping sauce.

Cut cucumber, red pepper, carrot and mango into 3- x 1/8-inch (8 cm x 3 mm) strips. Set aside.

Fill shallow pan with lukewarm water. Soak rice paper wrappers, 1 at a time, in water until soft and pliable, about 1 minute. Transfer to tea towel and pat dry.

Along bottom edge of wrapper and leaving 1 inch (2.5 cm) on each side, place 1 mint leaf, 1 tsp (5 mL) of the peanuts, 4 pieces each cucumber, red pepper, carrot and mango, and about 1 tbsp (15 mL) of the vermicelli noodles. Fold sides over and tightly roll up. Repeat with remaining ingredients to make 12 rolls. (Make-ahead: Place, seam side down, on plastic wrap–lined plate or baking sheet. Cover with damp towel and overwrap in plastic wrap; refrigerate for up to 8 hours.)

Cut crosswise in half. Serve with dipping sauce.

Additional Information

  • Cost: $9.31, or $0.39 per piece
    Splurge: Make seafood rolls by adding a large cooked peeled deveined shrimp or a little cooked crabmeat to centre of each salad roll.


Source

Canadian Living Special Issue: Holiday Best 2009




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