Salad Rolls

By TheresaJ

These are so good. Keep for up to two hours in refrigerator under a damp paper towel and wrapped in plastic.

Ingredients

• Water 1/3 cup 75 mL
• Thick teriyaki sauce 2 tbsp. 30 mL
• Low-sodium soy sauce 1 tbsp. 15 mL
• Cornstarch 2 tsp. 10 mL
• Fish sauce (optional) 1/4 - 1/2 tsp. 1 - 2 mL
• Shredded lettuce, lightly packed 2 cups 500 mL
• Chopped fresh bean sprouts 1 cup 250 mL
• Green onion, thinly sliced 1 1
• Fresh sweet basil leaves, cut chiffonade 12 12
• Fresh pea pods, chopped (optional) 1/3 cup 75 mL
• Grated carrot 1/3 cup 75 mL
• Chopped imitation crabmeat 3/4 cup 175 mL
• Rice vermicelli 1 oz. 28 g
• Hot water
• Rice paper wrappers (8 inch, 20 cm, size) 12 12
• Warm water
• PEANUT SAUCE
• Light smooth peanut butter 1/2 cup 125 mL
• Non-fat plain yogurt 1/2 cup 125 mL
• Medium-hot curry paste 1 1/2 tsp. 7 mL
• Chili paste (optional) 1/4 tsp. 1 mL
• Lime juice 1 1/2 tsp. 7 mL
• Finely chopped peanuts, for garnish

Preparation

Step 1

Combine first 5 ingredients in small saucepan. Heat and stir on medium until boiling and thickened. Cool thoroughly.

Combine next 7 ingredients in medium bowl. Set aside.

Break vermicelli into small pieces in small bowl. Cover with hot water. Let stand for 3 minutes until softened. Drain. Rinse with cold water. Drain thoroughly. Add to lettuce mixture. Toss.

Soak each rice wrapper in warm water in 9 inch (22 cm) pie plate for 2 minutes until soft. Place packed 1/3 cup (75 mL) lettuce mixture across one side of center, leaving 1 inch (2.5 cm) piece of wrapper on each side uncovered. Drizzle 2 tsp. (10 mL) sauce over filling. Fold sides of wrapper over filling. Roll tightly over filling. Press gently at seam to seal. Place on serving platter. Cover with damp paper towel to keep from drying out. Repeat with remaining wrappers and filling. Cut each roll in half crosswise to serve. Makes 12 rolls or 24 half rolls.

Peanut Sauce: Whisk all 6 ingredients together in small bowl until smooth. Let stand at room temperature for 10 minutes to blend flavours. Makes 1 cup (250 mL) sauce. Garnish with peanuts.

1 full roll with 2 tsp. (10 mL) sauce: 82 Calories; 2.5 g Total Fat (0.4 g Sat., 3.5 mg Cholesterol); 237 mg Sodium; 3 g Protein; 11 g Carbohydrate; trace Dietary Fiber