VIETNAMSE SALAD ROLLS w/
PEANUT SAUCE
Recipes/Pictures property of Teri Gentes – permission required to republish
When your taste buds are begging for fresh produce yet a salad just won’t cut it, then this is exactly what you need. You can totally Veg-Out on this playful presentation and flavor sensation of color, taste, texture all rolled up and served with an almost drinkable peanut butter satay sauce. It’s what I fondly call, scary good – aka, addictive and good on almost anything.
INGREDIENTS
8-12, 8 in rice paper wrappers
6 oz tofu slices pre-cooked, seasoned, see below
3-4 spring onions cut into long strips
1-2 carrots, slivered
1 cup English cucumber, slivered
1 cup red or yellow bell peppers
Spinach or Boston lettuce leaves, slivered
1-2oz cooked vermicelli noodles, if desired
Fresh cilantro, mint and Thai basil, as desired
1 recipe Peanutty Satay Sauce
TO SERVE: Leafy green lettuce leaves, toasted sesame seeds, and, or peanuts and additional herbs
DIRECTIONS
TERI’S TIPS:
PEANUT SAUCE
Recipes/Pictures property of Teri Gentes – permission required to republish
When your taste buds are begging for fresh produce yet a salad just won’t cut it, then this is exactly what you need. You can totally Veg-Out on this playful presentation and flavor sensation of color, taste, texture all rolled up and served with an almost drinkable peanut butter satay sauce. It’s what I fondly call, scary good – aka, addictive and good on almost anything.
- Main course lunch or dinner
- Prep time: 20 mins or so
- Vegetarian, vegan, gluten-nut free
- Yield: 8-12 rolls, 2-3 per person is suggested
INGREDIENTS
8-12, 8 in rice paper wrappers
6 oz tofu slices pre-cooked, seasoned, see below
3-4 spring onions cut into long strips
1-2 carrots, slivered
1 cup English cucumber, slivered
1 cup red or yellow bell peppers
Spinach or Boston lettuce leaves, slivered
1-2oz cooked vermicelli noodles, if desired
Fresh cilantro, mint and Thai basil, as desired
1 recipe Peanutty Satay Sauce
TO SERVE: Leafy green lettuce leaves, toasted sesame seeds, and, or peanuts and additional herbs
DIRECTIONS
- Prepare all of your fillings and arrange them on plates or cutting boards.
- For the tofu, season firm tofu slices that have been pressed of excess moisture with tamari or coconut aminos and a generous brushing of toasted sesame oil. (My favorite it from Maison Orphee). Sauté in a hot cast iron pan over medium heat until bronzed on both sides, approx.. 4-6 minutes. Let cool and slice into 1/4 inch strips.
- TO ROLL: Fill a large pan, plate or bowl with water, quickly dip one rice paper wrap at a time, submerging for just a few moments. They will still be a little firm yet soften as you fill them.
- Set on your cutting board (plastic is best) and place a few cilantro, mint and or Thai leaves on the upper half of wrapper, then arrange a small stack of the various veggies and tofu near the lower half of the wrap closest to you.
- Fold wrap over filling, turn each end into the center around the filling and then roll up as tightly as you can by gently pulling back on the roll towards yourself as you roll. Repeat until all wrappers have been filled.
- Arrange the wraps on a lettuce lined platter, sprinkle with chosen garnish and serve with the Peanut Sauce.
TERI’S TIPS:
- If you don’t have the listed fillings on hand substitute what you do have such as avocados, cabbage, mushrooms, etc.
- My secret is to add a little of the sauce inside the wrap. Flavor intensity
- I like to cut my rolls in half generously drizzling sauce into the center.
- You can by pre-seasoned tofu cutlets - just be sure to choose organic, or non-gmo brands