Who does not like Summer Rolls, the South East Asian dish of crunchy ingredients wrapped in rice wrappers and served with a peanut sauce? They are so summery, refreshing and cooling.
This recipe deconstructs the Summer Rolls and turns it into a Salad. It is from Bittman’s 100 Salads. We are working our way through these and doing so has changed the way we eat quite significantly. Salads are definitely a part of our day now.
Summer Roll Salad
One at a time, soften a few sheets of rice paper in warm water. Drain, pat dry and cut into strips. Toss with chopped cucumber, grated carrots, chopped coriander leaves, bean sprouts, sliced green or red chilli, and chopped roasted peanuts. Make a dressing of toasted sesame oil, soy sauce, and rice vinegar or lime juice.