- 1 small package (about 10 leaves) basil
- 3 tablespoons chopped cilantro
- 1 grated carrot
- 4 tablespoons fish sauce
- 1 clove garlic, chopped
- 1/2 tablespoon (or less) garlic chili sauce
- 3 tablespoons hoisin sauce
- Torn lettuce leaves
- 2 tablespoons lime juice
- 3 tablespoons chopped mint leaves
- 1/2 cup chopped peanuts
- Package of rice vermicelli (thin cellophane noodles0
- 2 ounces rice wrappers ( 8 to 10) sheets
How beautiful are these garden spring rolls? I wish you could have seen them in person or have been here to taste them, but wait! you can. Make them with your family!
I promise you will like everything about these.
This week the Food Network has asked bloggers like me to share our favorite salad recipes. Although I love my grilled romaine salad, my wedge salad with cucumber ranch dressing, my tropical tossed salad with a citrus vinaigrette, a kale and berry salad, and my baby spinach salad with cranberries and a maple vinaigrette I immediately thought about my garden spring rolls, as they are one of our family’s favorites. It is salad wrapped in a lovely rice paper. This would be a great appetizer or a side dish.
Get your noodles cooked and drained and all of your ingredients measured out chopped and make an assembly line. Everyone can then gather in the kitcehn or around the table to make their own rolls.I have seen the dipping sauce with peanuts mixed in, but with allergies, I prefer to separate the nuts from the dipping sauce.
People can always combine it on their plates.
My favorite way to eat these rolls is to place a dollop of sauce on the side, then a few peanuts next to it. I dip the roll into the sauce and then into the peanuts and devour them! Sweet, salty, crunchy, soft, spicy…amazing!
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the warm water for a couple of seconds to soften. Do not leave in to long. The wrapper will continue to soften as it sits.
3. Lay the wrapper flat. In a row across the center, place a handful of vermicelli. Add a few pieces of grated carton. (TIP: Be sure that the grated carrots are in between the rice noodles and the other ingredients. They will tear the rice paper otherwise.) Now add a basil leaf or two, chopped mint, cilantro and lettuce leaves, leaving about 2 inches uncovered on each side.
4. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
5. In a small bowl, make the dipping sauce by combining fish sauce, garlic, garlic chili sauce, hoisin sauce and lime juice.
6. Place chopped peanuts in another small bowl.
Here are some other fabulous salad recipes for you to try!
Jeanette’s Healthy Living: Mexican Chopped Salad With Lime Cilantro Dressing
Feed Me Phoebe: Grilled Chicken Paillard With Chopped Nicoise Salad
The Cultural Dish: Arugula Salad With Beets and Goat Cheese
Napa Farmhouse 1885: Mixed Greens Salad With Shrimp and Oranges
Red or Green?: Spring Salad Greens With Spicy Chiocciole Pasta and Pine Nuts
The Sensitive Epicure: Green on Green Chopped Salad
Weelicious: Southwestern Salad
Made by Michelle: Mixed Greens With Grapeseed Oil and Balsamic
FN Dish: Vivacious Pasta Salad Sides