Salad Rolls
This is a great meal to serve at a dinner party of close friends or family. Everyone picking and choosing from a variety of fillings, offers a slow and relaxed meal, leaving lots of time for conversation and visiting.
The key to these rolls are cutting all ingredients (veggies & mango) into the same match-stick sized shape. This makes it possible to get a small taste of everything in one bite, without any one flavor overpowering the other.
You can cut everything up by hand, but a mandolin or thin slicer will make this so much quicker (and it will taste better if everything is the same size – trust me!). Any meat you use, like chicken, pork, or shrimp doesn’t have to be cut up as thin as the veggies.
Once the noodles are soft, spread them out and allow them to slightly dry on a clean dish towel. Don’t worry, they won’t stick together. 
Put all the fillings and sauces in their own bowls so everyone can pick and choose what they want.
Have a few glass pie plates or baking dishes on the table with an inch or so of hot boiled water (have the kettle on the stove ready to top up any cooling water), for everyone to prepare their own wrappers. Chopsticks are great to use to get the wrapper submerged, then to lift it out. To prepare rice paper wrapper: soak it until its soft (15 seconds or so), dab the excess water off on a clean dish towel if you like, then open up and place on your plate.
In the center of the wrapper fill with whatever you like. You can add the sauce in now, or dip the roll in after. To fold, bring both sides in, then fold the top over – tucking it a bit under the fillings.
Then continue to roll towards you, trying to keep it as tight as possible.
Salad Rolls
Ingredients
- 1 pkg Rice Vermicelli
- Rice Paper Wrappers at least 5/person
Filling Suggestions
- 3 carrot julienned
- 3 cucumber julienned
- 1/2 head lettuce julienne
- 1 mango thinly sliced
- 1 bunch fresh cilantro leave as stems (stems are soft and edible)
- 4 scrambled eggs cook like an omelet, julienne
- Shrimp chicken, or pork, cooked & thinly sliced
Sauce Suggestions
- GF Peanut Sauce
- GF Hoisin Sauce
- GF Thai Sweet Chili Sauce
Instructions
- Place dried noodles in hot boiled water for 4 minutes, or until soft. Drain, rinse, and drain well (pat dry with towel). Place in serving dish.
- Thinly slice and shred all veggies and mango, placing in separate serving dishes - using a mandolin grater makes this very quick work.
- Cook any meat, seafood, or eggs as desired, and place into separate serving dishes.
- Boil water for rice papers. Pour some into pie plate, let rice paper soak until soft, quickly place on kitchen towel to absorb any excess water, then put on plate. Add fillings and sauce (or use sauce to dip after its rolled). Fold sides in, then top, and roll tight.
Once you boil the wrappers, how quickly do you need to fill them? before they wont work to roll? I’m thinking about doing this for a party.
Do you need to do anything with them between once you fill and roll and eating? bake, cut etc..
You don’t really boil the wrappers. All you’re doing is wetting them in hot boiled water for a few seconds until they are pliable. This literally only takes about 10 seconds or so. That’s why you’ll want to have a few glass pie plates around the table that everyone can use to ‘wet’ their own wrappers. Then as the water cools, replace it with more boiling water from a kettle. You don’t want to pre-wet a bunch of these ahead of time, or they will all stick together and get rubbery. Although you can prepare them, fill them with whatever then wrap them tightly in plastic wrap and save for your lunches. Once you wet the wrappers and fill with veggies and sauce, and wrap them up tightly they are ready to eat. I wouldn’t cut them in half since they will probably fall apart. These are great ‘finger’ style meals, so everyone is going to have to get their hands wet! I made these for my entire extended family and we had a great time. Let me know how your party goes!