Salad Rolls are a favorite at Southeast Asian restaurants, such as those serving Thai or Vietnamese cuisine, and they are deceptively simple to make.

Salad Rolls Prep Time: 15 min
Cook Time: 20 min
Ready In: 35 min

Servings: 10

10 sheet(s) of Round Rice Paper (found in Asian section of the grocery store)
1 small package of Rice Noodles, cooked and rinsed
1 pkg Cilantro, minced or while, with stems removed
½ lb of raw Firm Tofu, cut into long, thin strips
2 medium Carrots, cut into long, thin strips
½ medium Cucumber (cut lengthwise), cut into long, thin strips
1 small amount of Green Leaf Lettuce, shredded

Cut cilantro, tofu, carrots, cucumber and lettuce as directed, and make a pile of each for assembly.
Cook rice noodles according to package; rinse well with cold water and set aside.
Fill a large saucepan ½-inch to 1-inch deep with filtered water and heat over medium heat. Dip one sheet of rice paper into the water until it softens (about 15-20 seconds). Remove from water, allow excess water to drain off, and transfer to a cutting board.
One ingredient at a time, arrange a small amount of rice noodles, cilantro, tofu, carrots, cucumbers and lettuce on the bottom half of the sheet of rice paper. Fold in the sides of the rice paper, and then roll tightly into a large roll and set aside. Repeat with all 10 sheets of rice paper. You will learn how much of each ingredient fits into each roll by experimenting. Cut each roll in half to expose the inside.
Serve immediately with wheat-free tamari or peanut sauce.

Tips & Notes
You can make these as simple or complex as you desire. Experiment with different vegetables, or even add leftover fish. Adding fresh mint instead of cilantro also gives a crisp, refreshing taste.

Nutritional Information Per Serving
Calories: 143.8
Total Fat: 6.9g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 130mg
Total Carbohydrates: 11.4g
Dietary Fiber: 2.2g
Protein: 11.7g


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Filed under: Recipes for Diabetics

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