Wednesday, June 12, 2013

Salad Rolls

If you have ever made sushi - and ENJOYED it - you will love making these lettuce rolls. If you have made sushi before and HATED it, then pass up on this recipe because the basic process is very similar. If you've never made sushi before, I suggest you try it because it's super fun! Lettuce rolls are a good jumping off point because you get to understand the basic sushi rolling principles, but you don't have to deal with the obnoxious rice (and outrageous "sushi grade" fish prices).

An additional bonus: these bad boys are packed with healthy greens. So if you've been feeling bad about your food choices lately, worry no more! Just be careful to go easy on the peanut sauce!


  • spring roll wrappers - roughly 8 inches in diameter (but it doesn't really matter, however big you want to make them)
  • extra firm tofu - cut into... logs? 1 cm by the length of the box - does that make sense? 
  • fresh mint 
  • fresh basil 
  • 2 - 3 carrots - cut into thin strips
  • 1 cucumber - cut into thin strips
  • 1 avocado - cut into thin strips
  • 1 head of lettuce - only the leafy green top part, break off the hard white end
  • Thai peanut sauce

How To Make It:

  • Have a wide, shallow bowl (I use a pie pan) of warm water on the counter. Place a clean dish towel under your work surface. Dip rice paper rounds into the water for just a moment and then place on the dish towel. Dip another rice paper round and place it on top of the first (these suckers are kinda flimsy and will break when you roll them if you just use one). 
  • Center a lettuce leaf on top of the stacked papers. About one third in from the edge closest to you, arrange a few of the basil and mint leaves lengthwise across the lettuce. Top with tofu, carrots, cucumber, and avocado. 
  • Be careful not to overstuff the roll. 
  • Lift the bottom edge of the rice paper up and over the filling ingredients and then roll it once to form the roll. 
  • Then fold the sides in (burrito-style) and continue to roll the paper and fillings into a tight roll. 
  • Repeat until your rice papers are gone.
  • With a SUPER sharp knife, gently cut your rolls in half - diagonally for style - and serve immediately! (The rice paper will try out and become chewy if left for too long - like an hour). 
  • This makes about 10 rolls.