Rice Paper Salad Rolls with Ginger Dipping Sauce

[Guest guest]

Rice Paper Salad Rolls with Ginger Dipping Sauce

Source: Vegetarian Times/previously posted by LadyKathee to Veg-R

 

SERVES 4 -Egg- & Dairy-free

 

These Vietnamese-style salad rolls are fun for guests to make-lay out all

the

ingredients and let everyone create their own. Look for rice vermicelli and

rice paper wrappers at Asian markets or specialty food stores.

 

1 lb. thin asparagus, bottoms trimmed and discarded, with 4- to 5-inch tips

remaining

1 tsp. sea salt

1 tsp. canola oil

2 oz. rice vermicelli

2 carrots, peeled and sliced into long strips, 1/8 inch wide

1 Japanese cucumber, peeled and sliced into long strips, 1/8 inch wide

½ cup large fresh mint leaves

1 small head red leaf lettuce, leaves separated and washed

8 to 10 (8½-inch-round) rice paper wrappers

 

Ginger Dipping Sauce (see recipe)

 

1. Bring saucepan of water and sea salt to

a boil over high heat. Blanch asparagus for 1 minute. Remove asparagus from

water, rinse under cold water and set aside.

 

2. Add oil to water and cook vermicelli about 2 minutes, or until tender.

Drain and rinse under cold water. Leave noodles in cool water to prevent

sticking together.

 

3. Just before wrapping, drain noodles and place on cookie sheet, loosely

covered with damp paper towel. Repeat with prepared vegetables, mint leaves

and lettuce.

 

4. Fill large mixing bowl with very hot water. Keep boiling water handy if

temperature drops.

 

5. Dip rice paper wrapper into water for several seconds; these soften after

moistening. Remove from water and lay flat on work surface. Place 2 mint

leaves on bottom half of wrapper. Layer small lettuce leaf, 2 asparagus

spears and pieces of cucumber and carrot on top of mint. Top with 1

tablespoon of the noodles. Start rolling wrapper up tightly, folding right

and left sides in over filling after first roll. Continue rolling rice paper

and pressing in ingredients, keeping edges folded in, until packet is

complete. Repeat procedure with rice papers until you have used up filling.

Cut each roll in half, arrange attractively on platter and pass with Ginger

Dipping Sauce.

 

 

Ginger Dipping Sauce

Egg- & Dairy-free

 

2 small shallots, peeled and minced

2 to 3 fresh Thai bird's eye chilies, seeded and minced

2-inch piece fresh ginger, peeled and minced

3 Tbs. Bragg Liquid Aminos

3 Tbs. fresh lime juice

6 Tbs. water

5 Tbs. granulated sugar

 

1 Tbs. chopped fresh coriander or chives for garnish Combine all

ingredients, except fresh coriander or chives. Garnish and serve.

 

 

http://www.Christian-Vegan-Cooking

http://www.

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

http://www.AllNaturalSweetenerRecipes