Tired of serving up the same-old bowls
of greasy potato chips and cheese puffs? Lay out a tray of these
so-healthy snacks for your party guests. They’ll be raving about
them into the new year!
Can’t find ‘em all at your grocery
store? Try an Asian market!
2 tbsp soy sauce
2 tbsp sweet Asian chili sauce
1⁄2 tsp toasted sesame oil
1⁄2 tsp rice vinegar
1⁄2 tsp minced garlic
1⁄2 tsp finely chopped pickled
1⁄4 tsp minced ginger root
2 cups shredded baby bok choy
3⁄4 cup julienned blanched asparagus
3⁄4 cup julienned peeled carrots
1⁄2 cup julienned English cucumber
1⁄4 cup julienned mango
1⁄4 cup finely chopped toasted
8 10-inch rice paper wrappers
3 cups hot water
1. Dressing: In a
bowl, combine soy sauce, chili sauce, oil, vinegar, garlic, pickled
ginger and minced ginger.
2. In another bowl, combine bok
choy, asparagus, carrots, cucumber, mango and peanuts. Add 2 tbsp
dressing and toss well. Divide into 8 equal portions.
3. Working with one rice paper
at a time, submerge in hot water until pliable, about 30 seconds.
Place on a work surface. Spread one-portion of the vegetable mixture
in a strip across the lettuce leaf about one-third away from the edge
closest to you, leaving about 1 inch on either side. Fold the edge
closest to you over the filling and pull gently toward you to encase
the filling. Fold the sides toward the middle, then continue to roll
up tightly. Place rolls under a damp cloth to stay moist because the
wrappers tend to dry out quickly. Serve rolls immediately with
dipping sauce, if using, or refrigerate for up to 1 hour. Serve whole
or for a small hors d’oeuvre, cut in half on the diagonal and place
on a serving platter.
Excerpted from 750
Best Appetizers by Judith Finlayson and Jordan Wagman © 2011
Robert Rose Inc. www.robertrose.ca
Reprinted with permission. All rights reserved.
Photo credit: Colin
BY JUDITH FINLAYSON AND JORDAN WAGMAN ON 12/3/2011 12:00:00 AM
POSTED IN recipes, healthy recipes, winter holiday recipes, vegetarian recipes, health, nutrition, recipes