thanks Nicola for the prawns!
Theses rolls were far easier than I thought they would be and very filling. you will need 3 or 4 for each person for dinner (1 or 2 if this is going to be the appetizers)
Salad RollsRice wrappers (22cm circles)
assorted fresh vegetables cut in thin strips. try:
carrotscooked seafood like prawns, smoked oysters or tuna (optional)
Spicy peanut sauce (recipe follows)
Do all the prep first and have everything in little bowls near your board where you will make the rolls.
To cook the rice vermicelli, plunge the noodles into boiling water & remove from heat. stir to break it up & let sit 3-4 minutes. drain and rinse with cold water and set to one side.
Take a large glass pie pan big enough to hold the rice wrapper sheets and fill it with rather hot water. Place a rice wrapper sheet in the hot water until it is softened. Should only take a couple seconds depending upon how warm the water is. Carefully lift the wrapper out of the water and lay it flat on a cutting board.
Lay a row thin row of seafood & a piece or two or the veggies about 1/3 of the way up the circle, making the row start and end with a couple inches from the sides to make it easier to fold. Put a small handful of the rice noodles on the veggies. Fold the bottom edge of the wrapper over the little hill and give it one roll, squeezing gently to keep everything in. Fold in both sides of the wrapper towards the middle. Now roll your salad roll the rest of the way up from the bottom. Place edge-side down on a plate & start the next one.
Spicy Peanut Sauce1/2 cup peanut butter
1/4 cup hot water
1 clove garlic finely minced
1 Tbsp gluten-free soy sauce
1/2 tsp cumin
1/4 tsp cayenne powder
1/4 tsp curry powder
1 tsp lemon juice
1/4 cup sweet chili sauce (optional)
Blend all the ingredients & use as a dipping sauce.
Keeps in the fridge but should be warmed before using.