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+ servings

Salad Rolls

Marla Hingley
Build your own rolls with whatever fillings and sauces you like.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Servings 8

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

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.
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