Vietnamese Salad Rolls
- 10 6-inch rice paper rounds
- 1 package (250 g) cellophane (thin rice) noodles
- 1 cup (250 mL) mixed lettuce leaves
- 1/4 cup (125 mL) carrot, thinly sliced
- 1/4 cup (125 mL) cucumber, thinly sliced
- 1/4 cup each of fresh basil, mint and coriander, chopped
- 2 green onions, thinly sliced
- 4 tbsp rice wine vinegar [check label for GF / allergen-free]
- Salt and pepper to taste
Wasabi Mayo Dip
- 1 cup (250 mL) mayonnaise [suggested dairy-free, egg-free alternative: Veganaise; Earth Balance MindfulMayo is also soy-free]
- 2 tbsp (30 mL) fresh lemon juice
- 2 tbsp (30 mL) wasabi powder
These tasty rolls are perfect as hors d’oeuvres or as an appetizer. They can be made up to four hours ahead and refrigerated.
Makes: 16 to 20 servings
Free of: gluten and all top allergens
- Place noodles in a bowl and cover with hot water. Soak for 20 minutes, then strain.
- Toss noodles with vinegar, salt and pepper to taste and set aside.
- In a shallow container, soak rice paper rounds in hot water for one minute until pliable. Remove gently and lay on a clean dry kitchen towel.
- Trim curved edges off rounds so that you have a square. Cut square in half, to make two 2.5-inch long strips.
- Cover strips with lettuce leaves and spread about 1 tbsp worth of noodles over bottom third.
- Top with a pinch of carrot, cucumber and green onion. Sprinkle with fresh herbs.
- Roll the bottom edge of wrapper over to enclose the filling, and continue rolling until spring roll is formed.
- Cover rolls with damp paper towel and refrigerate up to four hours, until needed.
- For dip, combine all ingredients in a small bowl. Refrigerate until ready to serve.
Recipe first published in Allergic Living magazine. Subscribe today for more great allergy-friendly and gluten free recipes