Rainbow Salad Rolls Recipes

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RAINBOW SALAD ROLLS



Rainbow Salad Rolls image

There's nothing mind-altering about these salad rolls, but the rainbow of color gives these rolls a fabulous, psychedelic color palette that's as fun as it is delicious. The trick is to get vegetables are saturated in color as possible--so think bright purples, verdant greens, hot pinks, intense yellows. The vibrant ingredients will add a big impact to the finished salad rolls.

Provided by Claire Thomas : Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 16

2 ounces rice vermicelli
Eight (8 1/2-inch) rice paper wrappers (see Cook's Note)
1 small head red cabbage, cored and shredded
5 large carrots, grated or peeled into ribbons
1 to 2 avocados, thinly sliced
1 candy cane beet, thinly sliced
1 watermelon radish, thinly sliced
Cilantro sprigs
Basil leaves
Mint leaves
1/3 cup fresh lime juice
1/4 cup soy sauce
1 tablespoon honey
1 teaspoon sesame oil
1 garlic clove, minced or pressed
1 green chile, sliced

Steps:

  • Make the salad rolls: Cook the rice vermicelli according to the package directions. Drain and rinse under cold water; drain well and set aside.
  • Meanwhile, fill a large bowl with hot water. Working with 1 sheet of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), dip the paper in the hot water until slightly softened and pliable (about 20 seconds). Remove and spread out on a clean work surface.
  • Arrange some of the vegetables and vermicelli in the center. Roll up like a burrito. Place the roll on a plate covered with a damp towel as you prepare the remaining rolls.
  • Make the dipping sauce: Whisk all of the ingredients together in a small bowl.
  • Dip the rolls generously in the dipping sauce and enjoy!

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