Rice Paper Salad Rolls with Ginger Dipping Sauce

Name: Rice Paper Salad Rolls with Ginger Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. thin asparagus, bottoms trimmed and discarded, with 4- to 5-inch tips remaining; 1 tsp. sea salt; 1 tsp. canola oil; 2 oz. rice vermicelli; 2 carrots, peeled and sliced into long strips, 18 inch wide; 1 Japanese cucumber, peeled and sliced into long strips, 18 inch wide; 1/2 cup large fresh mint leaves; 1 small head red leaf lettuce, leaves separated and washed; 8 to 10 (8 1/2-inch-round) rice paper wrappers; Ginger Dipping Sauce (see recipe)

Servings: persons

1
Bring saucepan of water and sea salt to a boil over high heat.
2
Blanch asparagus for 1 minute.
3
Remove asparagus from water, rinse under cold water and set aside.
4
Add oil to water and cook vermicelli about 2 minutes, or until tender.
5
Drain and rinse under cold water.
6
Leave noodles in cool water to prevent sticking together.
7
Just before wrapping, drain noodles and place on cookie sheet, loosely covered with damp paper towel.
8
Repeat with prepared vegetables, mint leaves and lettuce.
9
Fill large mixing bowl with very hot water.
10
Keep boiling water handy if temperature drops.
11
Dip rice paper wrapper into water for several seconds; these soften after moistening.
12
Remove from water and lay flat on work surface.
13
Place 2 mint leaves on bottom half of wrapper.
14
Layer small lettuce leaf, 2 asparagus spears and pieces of cucumber and carrot on top of mint.
15
Top with 1 tablespoon of the noodles.
16
Start rolling wrapper up tightly, folding right and left sides in over filling after first roll.
17
Continue rolling rice paper and pressing in ingredients, keeping edges folded in, until packet is complete.
18
Repeat procedure with rice papers until you have used up filling.
19
Cut each roll in half, arrange attractively on platter and pass with Ginger Dipping Sauce.

832

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. thin asparagus, bottoms trimmed and discarded, with 4- to 5-inch tips remaining, 1 tsp. sea salt, 1 tsp. canola oil, 2 oz. rice vermicelli, and more.

Yes, Rice Paper Salad Rolls with Ginger Dipping Sauce falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!