Guest guest Posted March 7, 2010 Report Share Posted March 7, 2010 Salad spring rolls with peanut sauce Juice of 1 lime Silver cellophane noodles, soaked in warm water Shred ½ cup each: carrot, radish (opt), spinach, scallion Shred 1 cup combined: cilantro leaves, mint, basil (or any combination) Fresh lettuce or spinach leaves Julienned firm tofu Sauce: 1/4 cup roasted peanuts, crushed. mix with 1 tsp sugar, 1/4 cup peanut butter, juice of 1 lime, 1 TBS tamarind paste (optional). Add just enough water to make sauce. 1 tbs salt Wrapper: Rice paper rounds Soak rice paper rounds in water until pliable. Prepare filling ingredients. Drain cellophane noodles from soaking water. Shred, chop and julienne all ingredients. Fill wrappers placing lettuce or spinach leaves, cellophane noodles, sauce, julienned ingredients and more sauce in small mound in middle of circle. Fold top quarter over filling, tuck in sides and fold bottom portion moistening seam to seal if needed (like a burrito) To serve, cut each roll in half (they look very pretty) and arrange on lettuce leaves with extra sauce served in bowl. Quote Link to comment Share on other sites More sharing options...
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