Recipe Archives->Asian Sea->Vegetable Rolls

 
Thai Vegetable Rolls
 
1 cup red wine vinegar
1 cup water
1 cup sugar
2 or 3 slices fresh lime
2 or 3 sprigs fresh mint
2 cloves garlic
1 or 2 Hawaiian chile peppers, or dry red chile pepper flakes to taste
1 tablespoon chopped, toasted macadamia nuts
 
1 package Thai rice paper wrappers (about 20 pieces), 8 inches in diameter

1 head romaine lettuce, julienned
1 medium carrot, julienned
1 medium Japanese cucumber, julienned
1/2 of 4-ounce bag beansprouts
1 bunch fresh mint, chopped
1 to 1-1/2 cups cooked Asian rice noodle (optional)
2 or 3 leaves purple Savoy cabbage for color, julienned (optional)
 
Combine first nine (sauce) ingredients; refrigerate.

To assemble rolls, dip each wrapper in warm water 2 or 3 seconds,
just to moisten. Line up wrappers on a flat surface; then layer
vegetables in upper-middle of each wrapper and roll ingredients
inside, like a burrito. Cut each roll in half, at a slight angle,
to display filling's colors.

Serve immediately with chile-mint sauce. Makes about 20 rolls, or
10 servings.

Printable version: vegetable-rolls.txt.