Tested till perfect Vegetarian Salad Rolls
Vegetarian Salad Rolls
Photography by Matthew Kimura

Vegetarian Salad Rolls

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

By Adell Shneer and The Canadian Living Test Kitchen

Source: Canadian Living Special Issue: Holiday Best 2009

Recipe4 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 24 pieces

Ingredients

  • 4 oz 4ozrice stick vermicelli
  • 1/2 1/2English cucumber, peeled, halved and cored
  • 1 1sweet red pepper, halved and seeded
  • 1 1large carrotcarrots, peeled
  • 1 1mangomangoes, peeled and pitted
  • 12 12rice paper wrapperrice paper wrappers, about 6 inches/15 cm
  • 12 12large mint or basil leaves
  • 1/4 cup 1/4cupfinely chopped roasted peanuts

Dipping sauce

  • 1/2 cup 1/2cupsweet Thai chili sauce
  • 2 tbsp 2tbsplime juice
  • 2 tsp 2tsprice wine vinegar
  • 2 tsp 2tspwater
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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.

Nutritional Information Per piece with 1 tsp (5 mL) sauce:

cal 54 pro 1g total fat 1g sat. fat 0
carb 10g fibre 1g chol 0mg sodium 53mg
potassium 58mg

% RDI:

calcium 1 iron 1 vit A 10 vit C 20
folate 3
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