Vietnamese Salad Rolls
By sbeck32
Healthy mixture of vegetables comes together in these richly flavorful appetizers. You can put a protein such as shrimp to bulk it up for meal-sized rolls.
1 Picture
Ingredients
- 12 rice paper sheets, 6-8 inches diameter
- 1/2 daikon
- 1 cucumber
- 1 belgian endive
- 4 tbsp toasted sesame seeds
- 1/2 bunch cilantro
- 1/2 package rice noodles
- 1/2 nub of ginger
- 1/4c sesame oil
- 1 large carrot
- miso paste/powder
Details
Servings 12
Level of difficulty Average
Preparation time 30mins
Cooking time 5mins
Cost Average budget
Preparation
Step 1
boil a medium pot of water with miso paste
Step 2
Chop all vegetables into julienne strips and cook the daikon in the miso. Remove the daikon and let cool
Step 3
Place rice noodles (vermicelli) in the miso pot, close and turn off heat.
Step 4
separately, get a round dish and put hot water from the kettle inside.
Step 5
Take a rice paper sheet and soak until you can play with it, very carefully.
Step 6
Put a tsp of sesame oil with grated ginger in the middle of the wrap, layer all vegetables and cooked rice noodles, finishing with cilantro leaves and then sesame seeds.
Step 7
Wrap tightly and repeat
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Chef Tips and Tricks
These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make!
Ingredients
- 3 large eggplants
- 1 cup olive oil
- 1/4 cup chopped basil
- 1 garlic clove, minced
- Salt
- Pepper
- 4 cup shredded cheese
Method
- Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
- Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
- Lay the eggplants inside an oven-safe baking tray.
- Pour the oil mixture over the eggplants, taking care to pour between the slices.
- Stuff the gaps in the eggplant with shredded cheese.
- Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
- Serve and enjoy!
Review this recipe
super delicious!
Commented by Gourmandize Staff