Salad rolls are a popular Thai menu item with a California twist that is easy and inexpensive to make at home. This recipe includes a zesty lime dipping sauce that pairs nicely with the kiwi and shrimp, but Thai chili sauce is a good, time saving substitute.
- 2 tbsp each vegetable oil, rice vinegar, lime juice and honey (30 mL)
- 2 tsp minced fresh ginger (10 mL)
- 1 tsp finely grated lime zest (5 mL)
- 1/2 tsp crushed hot pepper flakes (2 mL)
- 1/4 tsp each salt and pepper (1 mL)
- 24 medium (41/50 count) cooked shrimp, peeled (about 12 oz /375 g) (1 mL)
- 2 cups shredded Napa cabbage (500 mL)
- 2 green onions, thinly sliced
- 8 rice paper wrappers, about 9-inch (23 cm)
- 4 California Kiwifruit, peeled and sliced
- 1 cup bean sprouts (250 mL)
- 1/2 cup lightly packed fresh mint or coriander leaves (125 mL)
- Whisk oil with vinegar, lime juice, honey, ginger, lime zest, pepper flakes, salt and pepper. Measure out 2 tbsp (30 mL) of the lime mixture; toss half with the shrimp and half with the cabbage and green onion. Set remaining mixture aside for dipping the rolls.
- Immerse each wrapper in warm water for 20 seconds or until pliable. Lay out on a clean, damp towel. Centre some cabbage along the bottom third of the wrapper, leaving a 1-inch (2.5 cm) border. Top with 4 shrimp, 3 slices of kiwi, a portion of bean sprouts and a few fresh mint leaves.
- Fold the bottom of the wrapper over the filling and roll tightly just until filling is covered. Fold in sides and continue to roll tightly until closed. Repeat with remaining wrappers and filling ingredients. (Rolls can be prepared up to 1 day ahead, covered with a damp paper towel and wrapped with plastic wrap.) Slice rolls on the angle and serve with reserved dipping sauce.
Tips: Rice paper wrappers can be found in the Asian section of most supermarkets.
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