Fresh Salad Roll

Fresh Salad Roll Fresh Salad Roll Make it a perfectly balanced plate & serve with:
• 1 C (250 ml) sliced carrot and cucumber
Make it a perfectly balanced plate & serve with:
• 1 C (250 ml) sliced carrot and cucumber
  • 15 min prep
  • 18 minutes
  • 320 calories
  • $2.10

Ingredients


Makes: 4 servings
  • 1 pkg rice vermicelli
  • 1 pkg rice paper rounds
  • 4 C (1 L) carrot, cucumber, and bell pepper, julienned or finely sliced
  • 1 lb (450 g) cooked chicken or shrimp, finely sliced
  • 2 C (500 ml) mixed greens
  • 1/2 C (125 ml) Satay Sauce, prepared

Preparation


 
  • Add rice vermicelli to Multipurpose Pot - 8 C of boiling water and cook according to package directions.
  • Drain, rinse under cold water, and drain again. Set aside.
  • Soak rice paper rounds one at a time in a large bowl of water until limp but not soggy. Shake off excess water and lay on a clean countertop.
  • To assemble each roll, arrange ? C (80 ml) vermicelli, side to side. Top with 2–3 strips each of vegetables, meat, and greens.
  • Fold bottom end over filling, to the middle. Fold in sides. Roll up from thefolded bottom end. Place rolls seamside down on cutting board or serving platter.
  • Serve with prepared Satay Sauce.

Tip


 

Make it vegetarian:Replace chicken or shrimp with 1 lb (450 g) finely sliced firm organic tofu.

Make this recipe and more using the (p.1006144) collection.

Nutritional Serving Size Per 1 large or 2 small rolls:
Calories 320
Fat 8 g
Saturated Fat 4 g
Transfat 0 g
Cholesterol 50 mg
Sodium 135 mg
Carbohydrates 36 g
Fibre 0 g
Sugar 3 g
Protein 24 g

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Multipurpose Pot - 8 C
$69.00