Salad rolls are high on the list of my favourite foods. So is peanut sauce and, like a jar of peanut butter, this sauce is good enough to eat on its own by the spoonful. Salad rolls are a nice light appetizer and you can fill the delicate rice paper wrappers with noodles, carrots, lettuce, cucumber, avocado, mango, shrimp… anything you like. The addition of fresh cilantro and mint (basil if you have it) are really what makes these babies so fresh and delicious.
You can dunk them in a light sauce of sesame oil and rice wine vinegar, but I like having them with peanut sauce. Rebar makes an awesome peanut sauce and it’s my go-to recipe. You can tell, because the page has soy sauce splashes and peanut butter smears on it. The salad rolls are quite easy to make; involved is just a bit of prep and patience. It’s fun to put all of the ingredients out on a big table and roll them up assembly-line style, like when Mom, Cate and Steph visited. -bv0x
Vegetable Salad Rolls
Rice vermicelli noodles
Cucumber, either English or baby ones
Sweet red/orange peppers, halved and seeded
Large rice paper wrappers
Mint, cilantro and basil leaves
In bowl, soak rice vermicelli in hot water until tender, about 10 minutes; drain. Toss with a bit of rice wine vinegar or a squirt of lime juice. Cut cucumber and peppers into strips. Set aside. Fill shallow pan with hot water. Soak rice paper wrappers, 1 at a time, in water until soft and pliable, about 1 minute. Transfer to tea towel. I like to use two rice wrappers per roll, for added stability.
Along bottom edge of wrapper and leaving 1 inch on each side, place mint, cilantro leaves leaves. This is what makes them look pretty. Place another soaked rice paper wrapper over the top the first wrapper and herbs. Place strips of cucumber, peppers and more herbs and about two tbsp vermicelli noodles. Fold sides over and tightly roll up. Repeat with remaining ingredients. (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 your favourite dipping sauce.
Source: rebar modern food
1/4 cup smooth, natural peanut butter
2 garlic cloves, minced
1 tablespoon minced ginger
2 tablespoons honey
1/4 cup minced cilantro leaves
juice of 1 lime
1 tablespoon sesame oil
1 teaspoon sambal oelek
1/4 cup soy sauce
2 tablespoons rice wine vinegar
In the bowl of a food processor or blender, add all of the ingredients from the garlic through to the sambal oelek. Blend until smooth. Add the remaining ingredients, blend and season to taste.
This sauce can also be made with an immersion blender, my favourite way to bring it together. Blending the peanut butter with the other ingredients may require some elbow grease. To help it along, try gently heating the peanut butter to make it a little bit runny and easier to stir. This sauce will stiffen up considerably in the fridge. Adjust the consistency by stirring in a little warm water, stock or coconut milk. Or heat the sauce gently on the stove (or in the microwave) until it loosens up.