Salad Rolls with Peanut Sauce
If you’ve never worked with rice paper it can take a bit of practice, but once you get the hang of it the options are endless in terms of the fillings you can use to create your own perfect salad rolls. In this version I am using veggies and tofu but you can use any combination of noodles, veggies and meats that you like.
- Salad Rolls:
- 8 sheets of rice paper
- 2 cups shredded veggies (lettuce, carrots, cabbage, cucumbers, avocado, peppers)
- 1/2 cup firm tofu, sliced
- 1 cup cooked rice noodles
- Peanut Sauce:
- 1 cup crunchy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1/4 cup rice vinegar (or white vinegar)
- juice of 1/2 lime
- 1 garlic clove, crushed
- 1 teaspoon chili flakes
Combine all ingredients for the peanut sauce into a bowl and heat in the microwave for 1 minute to melt the sugar and combine all the flavors. If the sauce is too think add a little water. Set aside. Fill a large bowl with hot (not boiling) water. Place one sheet of rice paper into the water and allow to sit for 1-2 minutes until soft. Remove from the water and pull the paper through your fingers to remove any excess water. Lay flat on a cutting board. Place your toppings in the center of the rice paper in a thin row allowing room at the top, bottom and on both sides. Fold the top and bottom of the wrapper toward the center and tightly roll the sides around the filling working from left to right. Set aside and roll the next one the same way until all the salad rolls are complete. Serve with peanut sauce.
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