E-Book:

21

Printed Book:

21

Salad Rolls with Sweet Chili Sauce

Add all sauce ingredients into a saucepan. Bring to a boil over medium-high heat and continue cooking for 5 minutes. Transfer to a serving dish to cool. Bring water to a boil in a medium-sized saucepan. Add rice vermicelli, cook for 3-5 minutes, then drain. Set cooked noodles aside. Dip each rice paper wrapper in warm water in a large bowl, then place on a cutting board. Layer the prepared veggies, herbs and vermicelli in a horizontal row in the centre of each wrapper, leaving 1 inch on each side. Fold in the sides of the wrapper, then fold one end of the wrapper up and over the filling, tucking it tightly against the side of the filling. Roll the wrapper tightly around the filling to form a firm spring roll. Cut rolls in half and arrange on a platter with the dipping sauce.

Ingredients:

1)

water: 0.25 cup

2)

honey or stevia : 1 tablespoon

3)

fish sauce : 1 tablespoon

4)

rice vinegar : 1 tablespoon

5)

crushed red pepper flakes : 0.5 teaspoon

6)

sea salt : 0.25 teaspoon

7)

rice vermicelli : 4 oz

8)

rice paper wrappers : 8

9)

spring mix lettuce : 4 cup

10)

shredded carrots : 1 cup

11)

avocado, peeled and cut into strips: 1

12)

chopped mint : 3 tablespoon

13)

chopped cilantro : 3 tablespoon

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