Everyone who knows me knows I can’t go to a Asian establishment and not order salad rolls. They’re one of my absolute favorite foods — crispy, fresh, colorful, and fun to eat, all at once. I’ve tried hundreds and hundreds of salad rolls in my life (okay, probably not quite that many). But not until yesterday did I concoct a plan to make them myself. I don’t know what took me so long — I guess I just thought the labor and art of salad-roll making was out of my league. Newsflash: it is. They may look pretty in the picture, but I’m not going to judge anyone for making some jacked up salad rolls because this is hard!
As a dietitian (and a human being) I really identify with the the principles of flexibility and whimsy. Salad rolls are totally in line with these ideas because you can fill them with whatever strikes your fancy at the moment. There are so many flavors in the world, and ALL of them have the potential to fit into salad rolls! Ah, life is magical.
So there I was — I had all my ingredients prepped and in the assembly line (read: sitting in multiple bowl sizes haphazardly on my stove top), the big bowl of water ready to rehydrate my rice paper, and a supremely determined mindset. When I pulled the first paper out of the water and it immediately ripped and folded over on itself, I just laughed. Okay, take two!
The trick is to take the paper out of the water at about 15 seconds (not twenty) when it’s still got some stiffness in it and you can actually work with it. It’s like taking a cake out of the oven right before it’s actually cooked all the way through, because it’ll keep cooking (and the rice paper will keep absorbing the water as you’re filling it).
No, I’m just kidding…it takes a little more finesse than that. But each roll I made was better-looking than the one before, so don’t be too hard on yourself. Just try to have fun with it! And remember — no matter what they look like, they’re going to taste insanely phenomenal. I could live off this stuff.
As for the sauce, experiment. We’re all different and I don’t expect you to like the same amount of spice or sweetness that I do. Much like every restaurant will serve their own version of a peanut sauce, all of ours will probably be tailored to our taste.
I really hope you do try to make these bad boys. Some recipes require a lot of repetition and help me to zone out in the kitchen, and this is one of them. It was a treat to spend my morning making these. And it was an even bigger treat to eat them.
And that, my friends….is a wrap. (ba dun dun.)
* 1 tbsp peanut butter (I use natural crunchy)
* 1 tsp soy or tamari sauce (tamari for gluten-free folks)
* 1 tbsp thai chili paste (it’s not that spicy, but taste-check as needed)
* 2 tbsp brown sugar
* 1 tbsp tamari/soy sauce
* 1 tbsp curry powder
* juice of a lime
* 1 tbsp minced garlic
* 1 tsp sesame oil
1. Mix all the ingredients together, and then throw in a package of tofu (16 oz).
2. Saute over medium-high heat, stirring occasionally, until most of the water has left the tofu. Take off the burner & set aside.
Pad Thai Noodles
1. Boil water. Insert noodles (a good handful). Boil for 8-10 minutes. Take out of water and set aside.
Salad Roll Recipe
* Pad thai noodles (or vermicelli, or thin rice noodles) – 1.5 cups
* Marinated tofu — 1.5 cups
* Raw red onion, sliced thinly (1/2 of one)
* Raw red pepper, sliced thinly (1/2 of one)
* Baby spinach (bunch)
* Raw avocado, sliced thinly (1/2 of one)
* Optional — cilantro or thai basil to taste (or both!)
Remember that this is YOUR food — sub in and sub out ingredients as you wish!
1. Insert rice paper into a bowl of water. Take it out (carefully) after about 15 seconds (it will be really thin and hard to work with). Lay it on a tea towel or a thick paper towel.
2. Arrange your filling as you want — I found it helpful to lay down the spinach/lettuce first, and then try to put the other ingredients on top of it.
3. Fold the sides over, and then either the bottom or top. Finagle. Roll into a tiny burrito.
4. Eat the delicious salad rolls.