Salad Rolls

Categories:
Appetizers, VE Roasted Garlic, VE Thai Seasoning

1 lb rice vermicelli
16 oz rice paper
2 single carrots; peeled, julienne
1 single green pepper; julienne
3 cup iceburg lettuce; shredded
1 tablespoon peanut oil
1 teaspoon VE Minced Garlic
1 cup peanut butter
1 tablespoon brown sugar
1 cup chicken stock
2 tablespoon soy sauce
1 tablespoon oil
1 single lemon; juiced
2 teaspoon VE Thai Seasoning

In a large pot of boiling water, drop 2 bundles of rice vermicelli. Cook for 3-5 minutes. Drain and rinse under cold water. Set aside. In a small skillet, heat the peanut oil over medium heat. Add the garlic, sauté for 1 minute, and remove from heat. Place the peanut butter in a medium mixing bowl, and add the sautéed garlic and brown sugar. Whisk in the chicken stock, soy sauce ORIENTAL STIR-FRY OIL, lemon juice and THAI SEASONING. Taste and correct seasoning by adding lemon juice and brown sugar as desired.

To assemble: Make on a complete roll at a time. In a large bowl of water, dampen 2 rice papers, one at a time, until slightly limp but not soggy. Place 1 heaping Tbs.. Satay Sauce not quite in the center of rice paper and spread across. Arrange 1/3 c. of cooked noodles on top then 2-3 strips of carrots, red pepper and green pepper. Add 1/4-c. lettuce on top of the vegetables. Fold end over filling and then fold in side edges and continue to roll up. Place salad roll, seam down on a cutting board. Repeat until all ingredients have been used. Serve by cutting rolls into 3 diagonals with extra Satay sauce on side.