Jan 31, 2018Chatelaine
- WHIRL buttermilk, mayo, parsley, green onions, anchovies, garlic, salt and pepper in a blender until smooth.
- COVER a cutting board with a clean, damp kitchen towel. Fill a pie plate with water and place beside board. Line up veggies and herbs near board. Working with 1 rice paper sheet at a time, dip into water and soak until just pliable, about 15 sec. Gently lay wet sheet on towel.
- LAYER 3 lettuce leaves, 4 snap peas, 3 cucumber spears, microgreens, 2 avocado slices, mint and basil along bottom third of sheet, letting greens overhang the sides by an inch. Lift the sheet edge nearest you and roll up tightly to form a log. Cut roll in half and arrange, seam-side down, on a platter. Repeat with remaining ingredients. If rice paper sheets curl before being soaked, don’t worry. Serve salad rolls immediately, with dressing for dipping and drizzling, or cover with a damp paper towel and refrigerate up to 4 hours.
Kitchen Tip: There’s no need to soak rice paper for long. It takes only about 15 seconds to soften enough to work with. The paper will still seem slightly brittle but will continue to become more pliable as you build the snap pea salad rolls.
Kitchen Tip: Butter lettuce is also called bibb or Boston lettuce.
NutritionCalories 70, Protein 2 g, Carbohydrates 7 g, Fat 4 g, Fibre 1 g, Sodium 71 mg.
Chatelaine Quickies: No-cook shrimp, mango and avocado rolls