rice vermicelli noodles
rice paper wrappers
, about 9 in. wide
, pitted, peeled and thinly sliced
Leaves from 1 bunch
roughly chopped unsalted
Peanut Dipping Sauce
Juice of 1
Vegetable Filling Suggestions
, thinly sliced on a mandoline
, thinly sliced into long ribbons
, (white and light green parts only), thinly sliced into long ribbons
, peeled and thinly sliced
, thinly sliced
- Make the Peanut Dipping Sauce. In a medium bowl, combine the peanut butter, water, lime juice, soy sauce, brown sugar and garlic; whisk until smooth. Alternatively, combine ingredients in a blender or mini food processor and blend until smooth. Set aside.
- Assemble the salad rolls. Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook until tender. Drain, rinse under cold water and place in a small bowl.
- Fill a shallow dish large enough to accommodate the rice-paper wrappers (such as a large pie plate) with warm water. Submerge one of the wrappers in the warm water until softened but still slightly stiff, 15 to 25 seconds. (If you wait until it is entirely softened, it is more likely to tear when you assemble the rolls.) Lay the softened wrapper on a clean work surface. In the lower-middle of each wrapper, layer a slice of avocado, some vermicelli noodles, your choice of vegetables, a few cilantro leaves and a sprinkle of peanuts. Fold the sides of the wrapper over the filling, then roll it up, starting from the bottom. Repeat filling and rolling the remaining salad rolls.
- Serve with the Peanut Dipping Sauce, sriracha and hoisin sauce.
Excerpted from Fraiche Food, Full Hearts: A Collection of Recipes for Every Day and Casual Celebrations by Jillian Harris and Tori Wesszer. Copyright © 2019 by Jillian Harris and Tori Wesszer. Photography copyright © 2019 by Janis Nicolay. Published by Penguin Canada, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.