Salad rolls
Okay, everyone. Here in Portland, we're still trudging through this grey, misty weather. Sure, as soon as the sun shows up, we're all going to start complaining about how hot it is, but until then, I think it's safe to say most of us are tired of this gloom and doom crap.
Even though yesterday was dark and cool, Jason and I had a plan to make salad rolls for dinner. For one thing, I had to work late, and we knew it'd be a fast dinner. For another, we were in the possession of a huge bunch of fresh herbs that my sister brought over from her community garden plot. Yum!
We always use fresh mint and basil, and if we'd had cilantro, we would have used that too. It's all pretty straightforward. We just lay out our ingredients, and then roll them up in rice paper wrappers. We keep a big bowl of room temperature water on the table to moisten the wrappers, and put it all together on our plates.
What goes in them? Here's what we had last night:
Rice paper wrappers
Grilled chicken
Fresh mint
Fresh basil
Green onions
Cooked and chilled thin rice noodles
Green leaf lettuce
Lime juice
We also make our own peanut dipping sauce. When I asked my husband what he put in it, he was really vague, so I will just list the ingredients and we can call it a 'to taste' recipe. Add as much or little of the following as you'd like:
Garlic
Shallots
Lime zest & juice
Tamari (or soy sauce would work fine, I'm sure)
Peanut butter (we got the fresh ground bulk stuff from the store yesterday, it's really good, and the only ingredient is peanuts!)
Water (for consistency)
Just sweat the garlic and shallots in a pan, throw in some lime juice and zest, a splash of tamari, and peanut butter. Add water to thin to whatever consistency you prefer.
So, I guess not everyone knows how to fold a roll or a burrito, right? When I was 17, I worked at a burrito shop, so I have my technique down pretty solid. It's not hard, but it's kind of tricky if you don't have someone standing there showing you. The most important thing to remember is not to overfill. People get all excited and want big piles of crap in their rolls (and burritos!) but too much will just split the wrapper, and that's always a bummer. The more room you have to work with, the easier it will be. If you don't know how to roll, I went to the trouble of making this extremely crappy-looking diagram. Haha! I hope that helps.
Salad rolls are also good with shrimp, baked tofu, shredded pork, whatever. Dip them in peanut sauce, plum sauce, sweet & sour sauce, chili sauce, or even just soy sauce if you're feeling lazy. The perfect hot weather food, even if the weather doesn't cooperate.
Even though yesterday was dark and cool, Jason and I had a plan to make salad rolls for dinner. For one thing, I had to work late, and we knew it'd be a fast dinner. For another, we were in the possession of a huge bunch of fresh herbs that my sister brought over from her community garden plot. Yum!
We always use fresh mint and basil, and if we'd had cilantro, we would have used that too. It's all pretty straightforward. We just lay out our ingredients, and then roll them up in rice paper wrappers. We keep a big bowl of room temperature water on the table to moisten the wrappers, and put it all together on our plates.
What goes in them? Here's what we had last night:
Rice paper wrappers
Grilled chicken
Fresh mint
Fresh basil
Green onions
Cooked and chilled thin rice noodles
Green leaf lettuce
Lime juice
We also make our own peanut dipping sauce. When I asked my husband what he put in it, he was really vague, so I will just list the ingredients and we can call it a 'to taste' recipe. Add as much or little of the following as you'd like:
Garlic
Shallots
Lime zest & juice
Tamari (or soy sauce would work fine, I'm sure)
Peanut butter (we got the fresh ground bulk stuff from the store yesterday, it's really good, and the only ingredient is peanuts!)
Water (for consistency)
Just sweat the garlic and shallots in a pan, throw in some lime juice and zest, a splash of tamari, and peanut butter. Add water to thin to whatever consistency you prefer.
So, I guess not everyone knows how to fold a roll or a burrito, right? When I was 17, I worked at a burrito shop, so I have my technique down pretty solid. It's not hard, but it's kind of tricky if you don't have someone standing there showing you. The most important thing to remember is not to overfill. People get all excited and want big piles of crap in their rolls (and burritos!) but too much will just split the wrapper, and that's always a bummer. The more room you have to work with, the easier it will be. If you don't know how to roll, I went to the trouble of making this extremely crappy-looking diagram. Haha! I hope that helps.
Salad rolls are also good with shrimp, baked tofu, shredded pork, whatever. Dip them in peanut sauce, plum sauce, sweet & sour sauce, chili sauce, or even just soy sauce if you're feeling lazy. The perfect hot weather food, even if the weather doesn't cooperate.
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