Ever since tasting the yummy style salad rolls with the spicy lime dipping sauce at a Vietnamese restaurant, I have wanted to try making them myself. I picked up the dried rice wrappers at the Asian market with the intention of giving it a whirl.
It was pretty funny because when I looked at the rice wrappers, there was not a single word in English...no pictures either! However, with the internet, nothing is a mystery for long....I found a cool web page all about it here. I made the water a little too hot because the first one turned into a gummy mess, but once the water cooled down a little, they came out fine.
I know these are fabulous with mint and shrimp inside, but I just went with what I had on hand.
This is a very light and delicate starter, perfect for an asian themed party or meal. I actually made quite a few and they stood up in the fridge for 4-5 hours.
Onto the recipe:
Vegetarian Salad Rolls with Nuoc Cham
1 package round rice papers
2 carrots, shredded
1 red bell pepper, julienned
1 package extra firm tofu, baked or fried
1/2 cup cilantro, chopped
2 cups spinach or lettuce
Nuoc Cham (Vietnamese dipping sauce):
1/4 cup lime juice
1/4 cup fish sauce
1/4 cup sugar
1/2 cup water
2 cloves minced garlic
2-3 chopped Thai bird chiles
Mix up all the sauce ingredients and let sit while you prepare rolls.
Sprinkle tofu with garlic, ginger and soy sauce. Bake at 400 for 2o minutes. (or fry it up)
Get all the ingredients for the rolls prepared.
Heat a pan of water to almost boiling.
Soften 1 paper in the hot water.
Layer the ingredients in the wrapper and roll up tight like a burrito.
Repeat until the ingredients are gone.
For me and tall guy, it seemed like a gourmet treat to eat with our coconut chicken and sticky rice. Nummers!