Dec 3, 2006
Vegetarian Salad Rolls
- 3 oz. vermicelli noodles
- 8 large round rice paper wrappers
- 1 cup bean sprouts
- 1/2 cucumber, peeled and julienned
- 1 carrot, peeled, julienned
- lettuce, shredded
- 1/4 cup hoisin sauce
- 3 tbsp peanut butter
- 3 tbsp water
- 2 tbsp black bean sauce
- Cook the vermicelli according to the directions on the package. Set aside.
- Soften 1 rice paper wrapper by immersing in warm water. Carefully flatten on a plate or cutting board.
- Place some lettuce, noodles, beansprouts, carrot and cucumber in a line on the wrapper and then roll it up, folding in the ends to make an enclose, cylindrical package. Set aside and repeat.
- Combine the hoisin, peanut butter, water, and black bean sauce.
- Serve the rolls with the sauce.
- If there are any leftovers the next day, deep fry them in vegetable oil until golden and crispy.
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