Fresh Salad Rolls
rice-paper rolls with veg, herbs, and shrimp or tofu
Ingredients
- 88 g rice paper
- 200 g tofu
- 165 g lettuce
- 165 g cucumber
- 110 g shredded carrot
- 16 g cilantro
Method
- Prep the fillings: shred the carrot, cut the cucumber into thin batons, and if using shrimp, poach and halve them lengthwise; if using tofu, cut into batons and pan-sear or use firm/smoked as-is; if using imitation crab sticks, separate into strips. Have the lettuce, cilantro, and mint ready.
- Dip one rice-paper sheet in warm water for a few seconds until just pliable (it keeps softening on the board), lay it flat, and set a lettuce leaf just below the middle. Pile a little of each veg and herb on the lettuce, then lay the shrimp (cut side up), tofu, or imitation crab strips in a neat row nearest you. Fold the bottom up over the filling, fold in the sides, and roll snugly. Repeat.
- Serve fresh with peanut sauce for dipping. Best eaten the day they're made; keep under a damp towel so they don't dry out.
Notes
You can add any leftover meat to these and mix and match veg and lettuces.