Por Pia Sod (Fresh Vegetable Rolls with Sweet Chili Sauce)

Serves: 4 to 5

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These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Salad rolls are to Thai and Vietnamese people what sandwiches are to Americans.

Ingredients

Sweet Chili Sauce

Vegetable Roll Filling

  • 1/4 small jicama, peeled and shredded Add to list
  • 1/4 large red or yellow bell pepper, julienne cut Add to list
  • 1/4 English cucumber, sliced Add to list
  • 1/2 medium carrot, shredded Add to list
  • 2 ounces extra-firm tofu, thinly sliced Add to list
  • 2 tablespoons cilantro, chopped Add to list
  • 5 to 6 (6-inch diameter) rice "paper" wrappers, or large lettuce or cabbage leaves Add to list

Preparation

Sweet Chili Sauce

Heat the oil in a medium skillet over medium heat. Add the garlic and fry until light golden brown.

Whisk the chili sauce, vinegar, water and chopped cilantro in a small bowl to blend. Add 1 tablespoon of the fried garlic along with some of the cooking oil.

Reserve remaining fried garlic and oil for the roll later.

To make the rolls

Place the remaining garlic and oil in a small bowl. Have the jicama, bell pepper, English cucumber, carrot, tofu and cilantro leaves ready in separate bowls or on a tray.

Fill a large bowl with warm water. One at a time, place each spring roll wrapper in the water for 5 seconds then remove and set it on a plate.

Place some of jicama, bell pepper, cucumber, carrot, tofu and cilantro on the lower third of the spring roll, leaving a 1-inch border. It should not be thicker than 1 inch. Sprinkle a little of the fried garlic over the vegetables. Bring the bottom edge of the spring roll up and over the filling, then tuck in the sides and continue rolling until completely wrapped. Repeat with the remaining rolls. Cut the rolls in half and serve with the sauce.

Optional: Add more vegetables, cooked noodles (cooked rice vermicelli) and fresh herbs (mint, basil, chives) to the rolls.

Recipe by Pranee Khruasanit Halvorsen, PCC Cooks instructor

Source: Recipe featured in PCC Cooks kids cooking camps.

More about: vegetables

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