Simply Salad Rolls

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Vietnamese salad rolls are easy to make and so versatile. These are made with shrimp and avocado but vegetarians can omit the shrimp and add tempeh, baked marinated tofu or just keep it simple with avocado.
You can put anything you love in salads in these like red peppers, rice noodles, cooked asparagus, the filling is as diverse as your imagination. Be creative and have fun.
This recipe is high in fiber, diabetic friendly, gluten-free*

Print Shrimp Salad Rolls w/Peanut Sauce from Ms Word

Shrimp Salad Rolls w/ Peanut Sauce

Yield 1-2 servings

2 large rice spring roll wraps
2 green leaf lettuce leaves
12 cooked 31-40 per pound prawns
1 small carrot (matchstick cut or shaved with a peeler)
½ avocado
½ medium cucumber (matchstick or julienne cut)
4 sprigs cilantro
½ cup bean sprouts
12 baby spinach leaves
6-8 fresh basil leaves

Dressing: 2 teaspoons fish sauce, 1 teaspoon of lime juice, 1 teaspoon sugar, sucralose or stevia

Run the wrapper under warm water both sides so the entire surface is wet or place some warm water in a large dinner plate and submerge the wrapper. As it softens (about 10-20 seconds) spread the sheet on a flat surface. Pat with a paper towel to remove any excess surface water and place 6 shrimp in a line on the center of the wrap. Lay half the above quantities of lettuce, avocado, cucumber, carrots, cilantro, spinach, basil and bean sprouts on the row of shrimp. Add 1-1/2 teaspoons of dressing to your salad mixture, gently bring the side flaps over then fold the bottom flap (closest to you) over the salad’ burrito’ style then firmly roll towards the top flap while slightly compressing to form your salad roll. The skin is delicate, tears easily and sticks to itself so be gentle. Repeat process for second roll.

Peanut Dipping Sauce:
2 tablespoons water 1 tablespoon creamy peanut butter, 1 tablespoon hoisin sauce, 1 teaspoon fish sauce, 1 teaspoon lime juice, 1/3 teaspoon chile flakes…Whip or blend till smooth and pour into a small soufflé cup for dipping. * For gluten-free use San J organic wheat free tamari or Braggs liquid amino sauce and molasses with a dash of 5 spice instead of hoisin. If you are sugar intolerant, omit fish sauce from recipe and mix stevia with Braggs and a pinch of 5 spice instead of hoisin sauce.

c.2010 Aron David Bradley
http://www.boomercuisine.com

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2 thoughts on “Simply Salad Rolls

    hippydude responded:
    August 26, 2012 at 8:18 pm

    Reblogged this on Boomer Cuisine.

    Tammy said:
    August 28, 2012 at 5:14 am

    Wow, you are getting spammed something fierce! Salad rolls look great. I sort of forgot about them as I used to make them. Maybe have to go find some rice paper.

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