MAKE IT CUTE
Vegetarian Vietnamese fresh rolls
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 ginger
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 peanuts
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.
Photo credit: Colin Erricson/www.robertrose.ca