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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These refreshing salad rolls have wonderful textural appeal from crunchy sprouts, lettuce, and carrot and lightly chewy rice paper. Mint and cilantro give the vegetable mixture bright taste. For a milder dipping sauce, seed the Thai chile pepper. Allow the sauce to stand for about 30 minutes before serving so the flavors can meld. Ingredients:
8 (8-inch) round sheets rice paper |
2 cups thinly sliced bibb lettuce leaves (about 4 large) |
2 cups cooked bean threads (cellophane noodles) |
1 cup fresh bean sprouts |
1 cup shredded carrot (about 1 large) |
1/2 cup coarsely chopped fresh mint |
1/2 cup fresh cilantro leaves |
1/4 cup thinly sliced green onions |
1 tablespoon sugar |
3 tablespoons fresh lime juice (about 1 lime) |
3 tablespoons water |
2 tablespoons fish sauce |
1 garlic clove, minced |
1 thai chile, thinly sliced |
Directions:
1. To prepare rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish, and let stand for 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1/2-inch border. Top with 1/4 cup bean threads, 2 tablespoons sprouts, 2 tablespoons carrot, 1 tablespoon mint, 1 tablespoon cilantro leaves, and 1 1/2 teaspoons green onions. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining roll ingredients.
2. To prepare sauce, combine sugar and the remaining ingredients in a small bowl, stirring with a whisk until sugar dissolves. Serve sauce with rolls.
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