Fresh Vegetable Salad Roll

Delicious, healthy spring rolls.

This is a wonderful low calorie, tasty, high fiber finger food that can be used as an appetizer, snack or a light meal.  Because it uses whole grain rice and raw vegetables it is loaded with vitamins and minerals and the fiber content keeps you full longer.

If you have ever been to a Thai restaurant you may have had a variation of this, perhaps as an appetizer. It may be served with peanut sauce but any dipping sauce will do based on your taste preferences.

The following recipe makes one roll so multiply it by how many you want for yourself, family, friends or as a wonderful treat to take to a pot luck dinner. If using as an appetizer or finger food, be sure to slice it in half or in smaller pieces.

Fresh Vegetable Salad Roll
Makes one roll

Ingredients:
1           sheet rice paper (8 1/2 inches)
8 cups  warm water in large bowl
1/3 cup cooked brown rice
1 tsp     sauce (peanut, barbecue, hoisin, etc.)
2 Tbs    grated carrot
3           slices avocado
1           6 inch strip of green onion, sliced lengthwise
1/2 tsp fresh cilantro, chopped
1/2 tsp julienned picked gingerroot (optional)

Directions:
Dip one sheet of rice paper into water for 5 seconds, then place on cutting board. Pat with dry cloth to absorb any excess water.

Spread rice on paper in a square, leaving 1 inch border on all sides. Layer sauce, carrot, avocado, green onion, cilantro and ginger along bottom portion of rice.

Fold right and left margins toward the center followed by the bottom margin. Moisten top margin of paper. using both hands, tightly roll the paper toward the top. Apply a bit of pressure with hands to seal roll.

Tips:
I use a 10″ skillet to warm the water and dip the rice paper into.

Look for the rice paper in the Asian or Oriental section of your grocery store.

You may also use shredded lettuce in place of the rice in the recipe or use both in smaller quantities.

Any combination of veggies will work in these rolls. Just make sure that they are either shredded, julienned, chopped small enough or prepared in a way that they will not puncture the rice paper when rolled.

Recipe from:
Cooking Vegetarian by Vesanto Melina, R.D. and Joseph Forest.

What wonderful, healthy snack foods do you eat?  Please share your ideas here.

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