Mood: Colourful-Veggie Fresh Salad Rolls

I don’t think ‘Colourful’ is really a mood but i’m going with it.  Today’s weather started out gloomy, overcast and rainy and it really made me start off the day with a ‘meh’ kind of attitude.  I decided I needed to chase those nasty clouds away and make something super colourful that would make my lunch time filled with happiness.  The amazing thing is, when I started creating, the sun came out just in time for me to devour these little gems.  YAY!

First thing I did was chop up the ‘inerds’ for my rolls and get my rice noodles started.  Place your rice noodles in a bowl and pour boiling water over top and let sit for 20 minutes or until soft.  Drain the noodles and set aside.  Normally I would use thinner vermicelli rice noodles but I didn’t have any on hand and I refused to add more to my shamefully full pantry.  I forgot to take a picture of just the noodles in process but you will see them when they get added to the rolls.

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Next thing you want to do is boil your kettle and get out the rest of the supplies, a fry pan (I promise this will make sense in a moment), rice paper wrappers and a cutting board for rolling those rolls.

Here's what the rice paper wrapper looks like

Here’s what the rice paper wrapper looks like

WIth rice paper wrappers, you have to work quick if not they stick together and/or rip.  Now here’s the thing fine people, don’t get too worried about it if they do rip or stick together…nothing a little water and/or another wrapper won’t fix.  Seriously, I have double wrapped mine and had the second wrapper act as a bandaid…it’s all good, you got this!!  To make the wrappers pliable, I place boiling water in a large fry pan and then dunk the wrapper inside.  Seriously, its the perfect size for the round wrapper and makes it easy to maneuver.  Spin it around for a few seconds until it becomes soft and pliable.

Place the rice paper wrapper in the water and water it get pliable

Place the rice paper wrapper in the water and water it get pliable

Remove the wrapper from the fry pan and place on a cutting board

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Place all of your ingredients in the wrapper, leaving about a half inch from the end and also a good half inch on either side of the wrapper as you will need this to tuck in.  I have tried to take the best pictures I can while trying to roll at the same time, kinda hard when the lion is running around and hubs isn’t home 🙂

Place the ingredients in the roll, leaving about half an inch from end and each side

Place the ingredients in the roll, leaving about half an inch from end and each side

You want to take each side and fold it over, then use the bottom flap and gently tuck all the veggies in and then roll it up.  You don’t want it to be too loose.

Make sure those sides get tucked in

Make sure those sides get tucked in

Cut in half and serve them with some delicious peanut satay sauce or hoisin sauce and you have just mastered the lunch game BIG TIME.  I even made a few extras, wrapped them in plastic wrap and plan on taking them for my lunch to work tomorrow…sorry boring sammies…you just got voted off the island.

Look at the colours!!  How could these NOT cheer you up??

Look at the colours!! How could these NOT cheer you up??

These little gems make great appetizers for a party and you really can put anything you want inside.  They always look good and taste delicious.  I just used what I had on hand today but some other options I like to add are mango, shredded chicken, thai basil, spinach, sprouts…you name it, the possibilities are endless.

Veggie Fresh Salad Rolls

Veggie Fresh Salad Rolls

Veggie Fresh Salad Rolls

Ingredients

  • Rice Noodles (cooked according to package directions)
  • Rice Paper Wrappers
  • Boiling water to dunk the wrappers in
  • Chopped up veggies (red cabbage, green onions, carrots, red peppers, cucumbers, lettuce)
  • Mint (Optional…although it adds amazing freshness)

Directions

  1. Prepare rice noodles
  2. Soak a wrapper in boiling water until it becomes pliable
  3. Remove wrapper and place on cutting board
  4. Add lettuce first, then noodles, then veggies and/or herbs.  Leave at least half an inch of room from the ends and sides as you will need to tuck all of these in when rolling so your veggie insides do not fall out.
  5. Fold each side inwards and then take the bottom flap and gently roll while tucking all of your veggies in.  Keep rolling until the mixture is completely rolled.
  6. If you notice some loose spots or openings, just use some water and pinch as this should seal it together.
  7. After a few rolls you will be a pro!!
  8. Serve with Peanut Satay Sauce or Hoisin.

I hope you enjoy these rolls.  They are relatively easy to make, do not require you to put your oven on (SCORE) and they taste sooooo fresh and delicious.  Perfect little lunch for my moody little friends.

xo

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3 thoughts on “Mood: Colourful-Veggie Fresh Salad Rolls

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