The salad rolls at the Thai restaurant are yummy, but they really aren’t filled with salad or veggies!?!?? They are filled with processed white rice noodles that are carbo dense with no nutrient value. These are veggie full, creamy and filled with flavor. Play around with the filling, especially with all of the fresh fruit, herbs and veggies currently available at the market. Eat as a snack, side dish or appetizer. These are a hit at a party.
Candida’s Better then the Thai Restaurant’s Salad Rolls
1 Package of Tapioca or Rice flour paper rounds (you can get these anywhere)
3 Carrots, cut into thin 2 in strips
3 Celery, stalks cut into thin 2 in strips
1 Cucumber, cut into thin 2 in strips
1 Mango, cut into thin 2 in strips
1 Avocado, cut into thin 2 in strips
1 Head of Romaine Lettuce, washed, dried and cut into chip sized pieces
1 Bunch of fresh Basil or Mint ,washed and dried
Bean spouts can be added. Wash them first.
1 Tofu cake, extra firm, cut into thin 2 in strips ( I like the Wildwood brand that isn’t soaking in water. This can be purchased at Whole Foods or New Seasons. If you have the kind that is packed in water. Make sure that after it is cut, it is thoroughly patted down to remove excess water before cooking)
1 tsp each sesame and canola oil
1 tsp tamari
Toss oils and tamari with tofu slices and bake in a 400 degree oven for about 10-15 minutes or until golden brown. Make sure to stir them as they are baking to ensure even baking. While the tofu cools, make sure all of the veggies and herbs are laid out on the counter. Take out 2 paper shells and put into two separate dishes filled with warm water. Soak them until they are soft. Next, take the softened paper and put on a clean towel. Lay one on top of the other. Put two more paper shells in the water to get them softening for the next roll. Place the lettuce leaf in the center then top with 1-2 pieces of each of the ingredients. Next, roll the bottom flap towards the top. Then fold in the two sides and continue to roll keeping it as tight as possible as you roll it away from you. Repeat until all ingredients are used up. Practice makes perfect and you will get you technique down. Remember they will be good no matter how they look. It will make approx 8-10 rolls. Chill for 10 minutes and serve. These will keep for 1 day in a tightly sealed container. Line the container with dampened paper towels and cover the rolls completely to keep the rice paper moistened.
Peanut Sauce for Salad Rolls
*Again, better than the restaurants. The ingredients used in the restaurants are full of sugar and processed sauces. This is a really simple recipe. Play around with it to get it the consistency and flavor you like.
¼ c peanut butter. (You can use any nut butter you like. Try Cashew sometime.)
1 tsp agave or honey
1 tsp Tamari
1/8 tsp Chinese Five Spice, 1 tsp chopped ginger, your favorite hot sauce or chili peppers to taste (optional)
Place all ingredients in a mixing bowl. Whisk in water to desired consistency. Adjust flavors to your liking. This will keep in an air tight container in the fridge for a few days.