Wednesday, January 10, 2007

Salad Rolls

Last night was again capped off with a delicious low GI meal of lemon parsley chicken. For an appetizer to tide us over while the chicken was cooking I made some Vietnamese salad rolls and they were absolutely amazing! I thought some of you would like to try them so here is another recipe:

Vietnamese Vegetable Salad Rolls

Medium sized rice paper rounds
1 red pepper cut into thin sticks
1 cucumber (seeded) cut into thin sticks
1 carrot cut into thin sticks (I used my vegetable peeler and made strips)
1 avocado cut into thin sticks
Bean sprouts and any other vegetable you would like
Lettuce torn into chunks
Vietnamese mint

Soak the rice paper rounds, one at a time, in warm water for approx. 20 seconds and lay on a flat surface.

Lay some lettuce chunks in the middle of the wrapper. Place a few leaves of mint and a sprig of cilantro on the lettuce and then place a few pieces of each vegetable on top of the greens. Fold in the ends of the wrapper and then roll, pressing firmly on the seam to seal.

If you make these ahead of time they can be kept in the fridge under a damp paper towel for up to two hours.

Cut in half for appetizer sized pieces and serve with your favourite Asian dipping sauce (I like a spicy peanut sauce.)

This recipe was taken, and slightly modified, from the New Glucose Revolution Low GI Vegetarian Cookbook

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