Growing Chefs! Ontario Fresh Salad Rolls

Fresh Salad Rolls

Fresh salad rolls are an excellent thing to make in the summer if you have an assortment of vegetables and herbs to use up in your garden. Just make sure to cut ingredients very finely to make rolling easier.”
Serves 8
2 ozs rice vermicelli, cooked8 large rice paper wrappers1 chicken breast, cooked and sliced2 cups fresh herbs, such as mint, basil or cilantro2 cups head lettuce1 carrot, julienned1 pepper, julienned1 cup bean sprouts

For the dipping sauce:

2 tablespoons tahini or sesame paste1 tablespoon sesame oil2 tablespoons soy sauce1 tablespoon fish sauce1 cup cilantro, chopped1 tablespoon ginger, finely grated1 garlic clove, finely grated1 teaspoon sugar2 limes, juiced Salt to taste
Medium potStrainerCutting boardChef's knife or paring knifeBowls, various sizesBlenderMeasuring cupsMeasuring spoonsSpatulaPeelerRasp (optional)Tasting spoonsClean dish towelPaper towelLarge rimmed dish or baking dish

Get Organized!

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Get Prepped!

Bring a medium pot of water to a boil over high heat. Turn off the the heat and add the noodles. Soak the noodles for about 5 minutes until softened, then strain and rinse noodles under cool water.

Cut cooked chicken breast into thin slices across the breast

Remove herbs from stem, and roughly chop.

Peel carrot and cut into finger sized pieces. Cut into very thin slices, and then cut into small strips to julienne.

Cut peppers into very thin julienne.

Clean lettuce if needed, and set aside with the bean sprouts.

Mince garlic, and ginger for the sauce.

Cut limes in half and juice them.

Measure the other sauce ingredients; tahini, sesame oil, soy sauce, fish sauce, cilantro, and sugar.

Get Cooking!

Combine all sauce ingredients in a blender, and blend until smooth. Taste and adjust seasoning with salt if needed.

Fill a large bowl with warm water. Dip a fresh roll wrapper in for 10 seconds (until just starting to soften), and move to a clean surface.

Add lettuce to the bottom of the fresh roll wrapper, and then add julienned carrots, peppers, chicken, bean sprouts, and herbs.

Fold over the ends of the rice paper rolls towards the centre, and carefully start rolling up the fresh roll from bottom to top, as tightly as possible.

Keep the rolls on a damp piece of paper towel while you continue to finish rolling the rest of the fresh rolls. Serve cut on a bias with sauce.