Written by the awesome foodies at BiteMeMore ! Check out their delicious Instagram !
Summer is all about light bites and nothing beats these delicious Vegetable Salad Rolls. Whether you want a healthy lunch, something to throw in your picnic basket, or an ideal appetizer when friends stop by - these easy-to-make rolls are the perfect answer.
INGREDIENTS
1 package (6oz/175g) rice stick noodles 10 round rice paper sheets 10 green curly lettuce leaves 1 medium carrot, peeled and shredded 2 ripe mangos, peeled and julienned 1 English cucumber, peeled, seeded and julienned 3 tbsp plus 1 tsp fresh chopped basil Thai Dipping Sauce 1/4 cup soy sauce 3 tbsp mirin 2 tbsp rice wine vinegar 1 tbsp sugar 1 tsp sesame oil 1 tsp grated fresh ginger 1/8 tsp hot sauce (Sriracha brand)
DIRECTIONS
1) For the salad rolls, bring a medium pot of water to a boil. Add rice stick noodles and cook according to package directions. When tender, drain, rinse with cold water and drain well again. Set aside. 2) Place 1 rice paper sheet in a shallow bowl or pie plate of hot water until just softened, about 1 minute. Lay rice paper sheet on tea towel. Place a lettuce leaf down the center of the rice sheet leaving a 1-inch border at the top and bottom. Place 1/4 cup rice noodles lengthwise on the lettuce leaf followed by 1 tbsp shredded carrots, 6 slices of mango, 4 slices of cucumber and 1 tsp chopped basil. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce. 3) For the dipping sauce, in a medium bowl, whisk soy sauce, mirin, rice vinegar, sugar, sesame oil, ginger and hot sauce. Yield: 10 large salad rolls