These refreshing salad rolls have wonderful textural appeal from crunchy sprouts, lettuce, and carrot and lightly chewy rice paper. Mint and cilantro give the vegetable mixture bright taste. For a milder dipping sauce, seed the Thai chile pepper. Allow the sauce to stand for about 30 minutes before serving so the flavors can meld.
To prepare rolls, add hot water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish, and let stand for 30 seconds or just until soft. Place sheet on a flat surface. Arrange 1/4 cup lettuce over half of sheet, leaving a 1/2-inch border. Top with 1/4 cup bean threads, 2 tablespoons sprouts, 2 tablespoons carrot, 1 tablespoon mint, 1 tablespoon cilantro leaves, and 1 1/2 teaspoons green onions. Folding sides of sheet over filling and starting with filled side, roll up jelly-roll fashion. Gently press seam to seal. Place roll, seam side down, on a serving platter (cover to keep from drying). Repeat procedure with remaining roll ingredients.
To prepare sauce, combine sugar and the remaining ingredients in a small bowl, stirring with a whisk until sugar dissolves. Serve sauce with rolls.
I thought these were AMAZING!! Not sure why people are complaining about the dipping sauce. It's great. You need to let the sauce sit for 30 minutes like the directions say prior to using. I used arugula leaves instead of Bibb lettuce. I watched a You Tube video on how to roll the rice paper for some tips. Next time I might add sliced cocktail shrimp and some chopped peanuts. This recipe rocks.
My family loves these. We are a split vegetarian and non vegetarian family, but all of us love these. We use what ever lettuce is in season in the garden. These do keep so make plenty and have them for lunch the next day!
I will have to say I couldn't find any of the bean threads, so that might have made a difference. But this recipe just didn't do it for me. The sauce had a fishy strongness to it. After reading the comments, I would have probably liked it better using soy sauce instead of fish sauce. It has potential, but was not fabulous in my opinion. (And I am a huge veggie person!)
I've often spent several dollars on two or three rolls similar to this at a Thai or Vietnamese restaurant or my local health food store. So I was thrilled with the idea of making them on my own. And, surprisingly, they were JUST as good! They were a little time-consuming, but easy and even fun. Keep in mind the flavor is subtle, but they taste so fresh and clean. The sauce was just so-so (I had to modify as I'm a vegetarian, so I can't speak for the original), so I substituted hoisin sauce.
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