I know it’s officially summer now, but garden wise, it’s still spring.
Today’s recipe involves spring veggies for a lovely summer treat.
Presenting: Salad Rolls with Peanut Sauce.
I think what I love most about salad rolls is the peanut sauce.
For this you will need
100 gr. vermicelli
16 rice paper wrapper
any greens that you have ( I used: kale, spinach, pepper grass, lettuce, Chinese cabbage, mint, cilantro, and, yes, chive flowers! )
Of course, later on this summer you may add cucumber and red pepper strips.
Snow peas might be available now. That would be lovely.
Just use fresh greens, coming out of your garden or someone else garden.
Cook your vermicelli. Rinse and cool.
Finely chop veggies.
Put warm water at the bottom of a large plate. Big enough to fit the rice paper.
Soak the rice paper just long enough for it to soften. Not too long or it becomes hard to handle and may break. If it does rip while you roll, don’t worry, you can always roll it again in another one.
Place a little bit of vermicelli on the roll then cover with chopped veggies.
You can be fancy here and place some mint leaves at the bottom, then place such and such veggies, then a row of chopped shrimp (if you like shrimps, they are a nice addition to these rolls). Be creative or not, it will be pretty. In the end, trust me, it’s all about the peanut sauce.
THE PEANUT SAUCE
In a blender place 1 inch roughly chopped peeled ginger root, 1 or 2 large cloves of garlic, 1/2 cup of peanut butter (I like to use 100 % peanut butter), 2 Tbs soy sauce, 1 Tbs lime juice (I used rice vinegar instead), 1 tsp honey. You can also add red pepper flakes if you want more heat.
Blend the lot until nice and smooth.
Use as a dip for the rolls.