Thai Salad Rolls
Lunar New YearChicken & PoultryVegetarianGluten-freeAppetizers & Small BitesDinnerLunchSide DishesFish & SeafoodDairy-freeHigh ProteinSugar Conscious
A great light lunch, appetizer, or snack on the go. Traditionally dipped in Satay Sauce, or Ultimate Asian Sauce and eaten whole.
Ingredients
- 1 pkg (1⁄4 lb/115 g) rice vermicelli
- 1 pkg (1⁄2 lb/225 g) rice paper rounds
- 1⁄4 cup Sesame Ginger Dressing, prepared
- 2 tbsp Sesame Ginger Dressing Mix
- 3 tbsp low sodium soy sauce or gluten free soy sauce
- 1⁄3 cup oil
- 1⁄2 cup rice vinegar
- 1⁄2 tsp Curry Seasoning
- 1 carrot, peeled and julienned (matchsticks)
- 3⁄4 lb (340 g) cooked chopped chicken, or shrimp
- 2 bell peppers, julienned
- 2 cups mixed greens
Preparation
- Add rice vermicelli to Multipurpose Pot of boiling water and cook according to package directions, approximately 3 minutes.
- Drain, rinse under cold water, and drain again. Set aside.
- Soak rice paper rounds one at a time in a large bowl of water until limp but not soggy. Shake off excess water and lay on a clean countertop.
- Combine curry seasoning with dressing. Set aside.
- To assemble each roll, spoon 1 tbsp dressing just off centre (towards bottom) and spread side to side.
- Arrange 1⁄3 cup vermicelli on top of dressing, side to side. Top with 2–3 strips each of carrot, both peppers, chicken or shrimp, and greens.
- Fold bottom end over filling, to the middle. Fold in sides. Roll up from the folded bottom end. Place rolls seam-side down on cutting board or serving platter.
Nutritional Information
Per serving: Calories 440, Fat 9 g (Saturated 1.5 g, 0 0 g), Cholesterol 30 mg, Sodium 710 mg, Carbohydrate 93 g (Fiber 2 g, Sugars 2 g), Protein 22 g.
Tips
Make it vegetarian: Swap chicken for tofu.
Perfectly Balance Your Plate
Serve with 1⁄2 cup mixed veggies and 2 tsp Epicure dip.