Salad Rolls With Thai Sweet Chili Sauce
- Prep Time:
- Ready Time:
- Large rice wrappers can be found at any asian grocery or most supermarkets
- Smoked salmon or any protien you like. Chicken, prawns, even thinly sliced beef
- Spring onions sliced thin lengthwise
- Fresh cilantro for garnish and goes great with the flavors
- Vegatables of your choice sliced thin cucumber, carrots, squash anything your imagination can come up with.
- Any mix of salad greens
Before beginning to fill your salad rolls, you need to decide whether you are going to make your own sweet chili sauce and peanut dipping sauce or simply pick up your favorite brand at the store. I have provided a recipe for each below that have so many other applications, and I would recommend that you try them and keep them handy because they are so easy to make.
Making these delicious salad rolls is all about feeling confident in your rolling technique. Before you start, make sure you have your filling ready to go. Cut your protein into the desired size and have your salad greens and spring onions rinsed and trimmed. When choosing your protein, keep in mind that seafood works well with the sweet chili sauce but chicken and beef work better with the peanut sauce.
To start, open your package of wrappers and find a pan or a bowl with a comparable width. Add some warm water to the bowl, and place a few wrappers into the warm water to soften. Let each wrapper sit in the warm water for about 30 seconds and then take it out and lay it on a flat surface. The number of wrappers you add to the water should be determined by how quickly you can prepare each roll. Do not do too many at a time or they will fall apart completely by the time you get to the last one.
Add your protein first (I used smoked salmon) about two thirds of the way down from the top of the wrapper. Then add the spring onion and your salad greens and get ready to roll.
Start by bringing the bottom of the wrapper (closest to you) over the greens and tuck it in the end. Next, fold the left and right pieces of the wrapper into the center (see photo) and then roll it up like a cigar, making sure the ends stay tucked in. Repeat with the rest of the wrappers and fillings. Make as many as you can, and if you won’t be eating them right away, cover them with plastic wrap and refrigerate.
These are so easy and cost pennies to make, so stop buying them at the store and make them fresh and delicious at home!
Thai Chili Sauce
This sauce is great as a dip, marinade or glaze for both fish or chicken.
Start by combining all the ingredients (except for the corn starch slurry) in a small pot. Bring the ingredients to a gentle boil and reduce by half. Take off the heat and gradually whisk in the slurry, then place back on the heat and continue whisking until the mixture has thickened. Remove from the heat and allow to cool in the refrigerator.
- 1/2 cup rice vinegar
- 1/2 cup white sugar
- 1/4 cup water
- 3 Tablespoons fish sauce
- 2 Tablespoons sherry vinegar
- 3 cloves garlic, minced
- 3/4 Tablespoon dried crushed chilies
- 1 1/2 Tablespoons cornstarch dissolved in 3-4 Tablespoons cool water (this is called a slurry)
Spicy Peanut Sauce
- 1 Tablespoon crunchy peanut butter
- 3 Tablespoons of soy sauce
- 1 Tablespoon of rice wine vinegar
- 1 Teaspoon of Siracha sauce
- 1 Teaspoon sesame oil
- 1 Tablespoon brown sugar
- Half a clove of garlic, grated
- 1 Teaspoon ginger, grated
- Toasted sesame seeds
Whisk together all of the ingredients in a small bowl and set aside or store in the refrigerator until ready to use.