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Medley Salad Rolls

Difficulty: Simple
Time: 20 minutes
Serves: 4

Ginger Lime Dipping Sauce

  • ½ cup fresh lime juice
  • ½ cup Thai fish sauce*
  • 1 tbsp fresh ginger, finely chopped
  • 2 cloves garlic, finely chopped
  • 3 tbsp sweet chili sauce
  • ½ Gusto® Mixed Hot Pepper, very thinly sliced**

*Thai fish sauce can be found in the specialty aisle at most grocery stores

**Only add the Gusto® Mixed Hot Pepper if you like it spicy!

Salad Rolls

  • ½ package small rice noodles
  • 8 large rice paper wrappers
  • 2 cups rotisserie chicken, shredded
  • 1 cup fresh cooked shrimp
  • 8 leaves Delicato® Living Butter Lettuce
  • 1 cup Concerto® Gold Grape Tomatoes, halved
  • ½ Fresco® Long English Cucumber, thinly sliced
  • 1 Maestro® Sweet Bell Pepper, seeded and thinly sliced
  • 2 spring onions, thinly sliced
  • 3/4 cup salted peanuts, chopped
  • ¼ cup fresh mint, torn
  • ½ cup fresh Thai basil, torn
  • ½ cup fresh cilantro

For the dog days of summer, these Maestro® Sweet Bell Pepper Salad Rolls make for a no-cook, fast and delicious lunch or dinner.

Instructions

Ginger Lime Dipping Sauce

  1. Combine lime juice, Thai fish sauce, ginger, garlic and sweet chili sauce in a small bowl and mix well.
  2. Add Gusto® Mixed Hot Pepper to make it spicy!

Salad Rolls

  1. Boil a kettle full of water. Place rice noodles in a large bowl and pour in water until noodles are completely submerged. Let sit covered for about 5-7 minutes or until tender, then drain and rinse in cold water. Set aside.
  2. Pour remaining hot water (you may need to boil more) onto a large baking sheet until three-quarters full. Place a clean cotton tea towel beside the baking sheet. Gently place one of the rice papers into the water and press down to completely cover the paper to soften it. Remove and place rice paper on the tea towel to blot. Now, we’re ready to roll!
  3. Place one lettuce leaf in the middle of the wrapper. Top with one-eighth of the bell peppers, tomatoes, cucumbers, shrimp, chicken, rice noodles, peanuts, spring onions, Thai basil, mint and cilantro.
  4. To roll salad rolls, press down on filling, fold the bottom of wrapper over filling, then fold in sides; roll tightly. Press edges to seal; if rice paper is too dry to form a proper seal, moisten unsealed edges with a little water. Set rolls on a platter and cover with a damp towel. Repeat with remaining rice wrappers.
  5. To serve, cut the rolls lengthwise and serve with the dipping sauce.