Recipe By: Jessica K. Black, N.D.
Make this for: Lunch
This Recipe Makes: 10 Serving(s)
A favorite at Southeast Asian restaurants, such as those serving Thai or Vietnamese cuisine, salad rolls are deceptively simple to make.
What you’ll need
10 sheet(s) of round rice paper (found in Asian section of the grocery store)1 small package of rice noodles, cooked and rinsed1 pkg. of cilantro, minced or while, with stems removed1/2 lb of raw firm tofu, cut into long, thin strips2 med carrots, cut into long, thin strips1/2 med cucumber (cut lengthwise), cut into long, thin strips1 small amount of green leaf lettuce, shredded
Cut cilantro, tofu, carrots, cucumber, and lettuce as directed, and make a pile of each for assembly.
Cook rice noodles according to package; rinse well with cold water and set aside.
Fill a large saucepan 1/2 inch to 1 inch deep with filtered water and heat over medium heat. Dip one sheet of rice paper into the water until it softens (about 15-20 seconds). Remove from water, allow excess water to drain off, and transfer to a cutting board.
One ingredient at a time, arrange a small amount of rice noodles, cilantro, tofu, carrots, cucumbers, and lettuce on the bottom half of the sheet of rice paper. Fold in the sides of the rice paper, and then roll tightly into a large roll and set aside. Repeat with all ten sheets of rice paper. You will learn how much of each ingredient fits into each roll by experimenting. Cut each roll in half to expose the inside.
Serve immediately with wheat-free tamari or “Peanut” sauce
SUBSTITUTIONS: You can make these as simple or complex as you desire. Experiment with different vegetables, or even add leftover fish. Adding fresh mint instead of cilantro also gives a crisp, refreshing taste.
Starch: 1/2Non-Starchy Vegetables: 1/2Fat: 1Meats & Meat Substitutes: 1