Vietnamese Salad Roll
Makes 1 roll
After the ingredients for this salad roll are laid out before you, the rolls can be assembled with ease. For inside the roll and for dipping, Spicy Peanut Sauce, Lemon Tahini Dressing, Teriyaki Sauce, or a plum sauce create a deliciously wide range of flavour possibilities. Experiment with filling ingredients too, for example by replacing avocado with Crispy Tofu Slices.
8 cups (2 L) warm water
8 1/2-inch (21 cm) sheet of rice paper
1/3 cup (85 mL) cooked brown rice
1 teaspoon (5 mL) Spicy Peanut Sauce
2 tablespoons (30 mL) grated carrot
3 slices avocado
6-inch (15 cm) strip green onion
1/2 teaspoon (2 mL) chopped fresh cilantro or parsley
1/2 teaspoon (2 mL) julienne pickled ginger (optional)
Pour the warm water into a large bowl. Dip the sheet of rice paper into the warm water for 5 seconds, then lay it on a cutting board. Pat with a dry cloth to absorb excess water. Spread the rice onto the paper in a square, leaving a 1-inch (2.5 cm) border on all sides. Layer the sauce, carrot, avocado, green onion, cilantro, and ginger along the bottom portion of the rice. Fold right and left margins toward the centre, followed by the bottom margin. Moisten top margin of paper. Using both hands, tightly roll the paper toward the top. Apply a bit of pressure with your hands to seal the roll.
Per roll: calories: 259, protein: 7 g, fat: 13 g, carbohydrate: 31 g (4 g from sugar), dietary fibre: 5 g, calcium: 33 mg, iron: 2 mg, magnesium: 73 mg, phosphorus: 129 mg, potassium: 522 mg, sodium: 596 mg, zinc: 1 mg, thiamin: 0.2 mg, riboflavin: 0.1 mg, niacin: 5 mg, vitamin B 6: 0.3 mg, folate: 57 mcg, pantothenic acid: 1 mg, vitamin B 12: 0 mcg, vitamin A: 118 mcg, vitamin C: 6 mg, vitamin E: 1 mg, omega-6 fatty acids: 3 g, omega-3 fatty acids: 0.1 g
Percentage of calories from protein 10%, fat 44%, carbohydrate 46%