Thai Salad Rolls (Portland, Oregon caterer's recipe) - Vegetarian

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* Exported from MasterCook Buster *

 

Thai Salad Rolls (Caterer's recipe)

 

Recipe By : Armadillo Caterers in Portland, Oregon

Serving Size : 40 Preparation Time :

Categories : Caterers Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 ounces rice noodles -- (see note)

3 carrots -- peeled and shredded

1/2 small head red cabbage -- quartered and

-- shredded

3 celery ribs -- finely diced

1 cup bean sprouts -- (4 oz.)

1 bunch cilantro -- chopped

1/2 cup oriental -- (dark) sesame oil

1/4 cup rice vinegar

3 cloves garlic

2 serrano chilies -- (optional; see

-- note)

1 teaspoon ground ginger

OR 1 tablespoon grated fresh ginger

1 tablespoon hoisin sauce

1/4 cup chunky peanut butter

1/4 cup soy sauce

1 package round rice papers -- (see note)

salt and pepper -- (optional)

 

Makes about 40 rolls

 

Prepare noodles according to package directions. Drain and rinse with cold

water until noodles are completely cooled; let noodles sit in strainer until

well-drained.

 

In a mixing bowl, combine carrots, cabbage, celery, bean sprouts, cilantro and

cooled noodles.

 

In a blender or food processor, combine sesame oil, vinegar, garlic, chilies

(if desired), ginger, hoisin sauce, peanut butter and soy sauce. Blend until

the sauce is emulsified.

 

Taste and add salt or pepper if necessary. The sauce should be very flavorful.

 

Pour sauce over the mixed vegetables and toss well to coat. Refrigerate 30

minutes.

 

Place a clean, dry dish towel on flat surface. Fill a mixing bowl with

lukewarm water. Put a rice paper in the water and gently move it around until

it softens. There should be no more crispness left in the paper.

 

Lay the softened rice paper on the dish towel. Place a heaping tablespoon of

the vegetable mixture in the center of the rice paper. Fold the sides of the

paper over the mixture toward the center. The sides should overlap.

 

Roll up rice paper starting from the bottom. The rice paper should be sticky

enough to glue itself together at the end.

 

Repeat this procedure until all the salad mixture is gone. Refrigerate rolls

until serving. The salad rolls are best enjoyed the day they are made.

 

Note: Wear gloves when handling fresh chilies; the oils can cause a burning

sensation on your skin.

 

Note: Rice noodles and round rice papers are available at Asian grocery stores

and other markets specializing in Asian foods, and in some supermarkets.

 

>from Margot Leonard, Armadillo Caterers, Portland, Oregon. Published in

Oregonian FoodDay 3/23/99 (and in 1993). MC-formatted by Brenda Adams

<adamsfmle Posted to RecipeCafe and Karen's Veg-Recipes 3/99.

 

 

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