Mai-Thai Salad Rolls
Ingredients
1 package rice papers, round
3 green onions, trimmed, julienned
2 inch piece of ginger, peeled, finely julienned or jarred baby ginger (optional)
Cooked pork julienned
Shrimp, barely steamed, shelled, deveined, cut in half through the body lengthwise
Bean sprouts, tails removed
Bundle of cellophane noodles soaked in hot water and drained
Thai chiles slivered *optional
1 small head red ruffled leaf lettuce, washed and dried
Handful Cilantro leaves, washed and dry
Handful of Thai Basil leaves, washed and dry
Handful mint leaves, washed, and dry
Sauce:
1 Tbs. sriracha chili sauce
1 Tbs hoison sauce
2 tsp. Roasted chopped
Mix the three together for the sauce, sit aside
METHOD
Wash lettuce leaves and herb leaves, place on paper toweling, roll up to dry.
Reserve for rolls.
To assemble:
I use a flat smooth clean cutting board to make the rolls.
I set up an assembly line placing ingredients in bowls lined up on counter. Place very hot water in deep pie plate. Dip one rice paper at a time into water lightly massage to soften rice paper. Quickly remove, lay flat on large plate or plastic work surface. Be careful to flattened wrapper without tearing.
Begin by placing 3 half shrimp rounded size down, so cut side is toward you in a line down the center. Add a few julienned of pork, then a few strands of noodles, herb leaves, onions, and ginger if using. Place a couple of pieces of red ruffle lettuce minus hard core.
Now fold in each side firmly, then the bottom up snugly over the filling, roll up. Roll tightly being careful not to tear the rice paper wrapper.
Repeat this process with the remaining wrappers.
Place rolls on a serving plate, cut each diagonally crosswise in half. sit half rolls upwards standing on tray. You can line the plate edges with extra lettuce leaves for colour and as an edible garnish.
Serve with dipping sauces.
Variations: for vegetarian omit meats and use compressed flavored tofu cut into matchsticks. Add julienned carrots and daikon for texture. Various mushrooms can be used such as sliced white mushrooms and or enoki mushrooms.
Chicken can be used instead of pork.
All seafood can be used such as shrimp, crab, and cooked mussels, or firm whitefish such as catfish.
1 package rice papers, round
3 green onions, trimmed, julienned
2 inch piece of ginger, peeled, finely julienned or jarred baby ginger (optional)
Cooked pork julienned
Shrimp, barely steamed, shelled, deveined, cut in half through the body lengthwise
Bean sprouts, tails removed
Bundle of cellophane noodles soaked in hot water and drained
Thai chiles slivered *optional
1 small head red ruffled leaf lettuce, washed and dried
Handful Cilantro leaves, washed and dry
Handful of Thai Basil leaves, washed and dry
Handful mint leaves, washed, and dry
Sauce:
1 Tbs. sriracha chili sauce
1 Tbs hoison sauce
2 tsp. Roasted chopped
Mix the three together for the sauce, sit aside
METHOD
Wash lettuce leaves and herb leaves, place on paper toweling, roll up to dry.
Reserve for rolls.
To assemble:
I use a flat smooth clean cutting board to make the rolls.
I set up an assembly line placing ingredients in bowls lined up on counter. Place very hot water in deep pie plate. Dip one rice paper at a time into water lightly massage to soften rice paper. Quickly remove, lay flat on large plate or plastic work surface. Be careful to flattened wrapper without tearing.
Begin by placing 3 half shrimp rounded size down, so cut side is toward you in a line down the center. Add a few julienned of pork, then a few strands of noodles, herb leaves, onions, and ginger if using. Place a couple of pieces of red ruffle lettuce minus hard core.
Now fold in each side firmly, then the bottom up snugly over the filling, roll up. Roll tightly being careful not to tear the rice paper wrapper.
Repeat this process with the remaining wrappers.
Place rolls on a serving plate, cut each diagonally crosswise in half. sit half rolls upwards standing on tray. You can line the plate edges with extra lettuce leaves for colour and as an edible garnish.
Serve with dipping sauces.
Variations: for vegetarian omit meats and use compressed flavored tofu cut into matchsticks. Add julienned carrots and daikon for texture. Various mushrooms can be used such as sliced white mushrooms and or enoki mushrooms.
Chicken can be used instead of pork.
All seafood can be used such as shrimp, crab, and cooked mussels, or firm whitefish such as catfish.
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map
Content copyright © 2023 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.
