Fresh Salad Rolls with Thai Basil Lemongrass Mint Balsamic Dipping Sauce – Dana Shortt Gourmet

Fresh Salad Rolls with Thai Basil Lemongrass Mint Balsamic Dipping Sauce

Oil + Vinegar – Pairing – Taste of Thailand:

  • BASIL infused olive oil
  • THAI LEMONGRASS MINT white balsamic vinegar

 

Fresh Salad Rolls with Thai Basil Lemongrass Mint Balsamic Dipping Sauce

Ingredients

For Salad Rolls

  • 12 large round rice paper wraps (about 6″ in diameter)
  • 2 oz. (55 grams) rice vermicelli noodles
  • 1 red bell pepper, sliced into very thin strips
  • 1/2 cucumber, sliced into very thin strips
  • 1 mango, peeled & sliced into thin strips
  • 2 medium carrots, peeled & grated
  • 2 green onions, minced
  • 1/2 cup fresh mint (or basil), finely chopped
  • 1 1/2 cups cooked shrimp or chicken, optional

For Dipping Sauce

  • 1/4 cup DANA’s Basil infused olive oil
  • 1/4 cup DANA’s Thai Lemongrass Mint white balsamic vinegar
  • Drizzle of sriracha or hot sauce, optional

Method

  • Prepare the dipping sauce – combine the olive oil & balsamic vinegar (and hot sauce if desired) into a mason jar or another jar with lid, shake well to combine. Set aside.
  • In a bowl, soak the rice vermicelli noodles in hot water until tender, about 10-12 minutes. Drain. Toss with 2 tablespoons of the prepared dipping sauce. Set aside.
  • Fill a shallow bowl or pan with warm water. Soak the rice paper wraps one at a time until softened and pliable – about 30 seconds each. Remove from water and place on a clean countertop to dry out slightly, patting with a tea towel to remove excess water, if necessary.
  • Along the bottom third of the wrapper, place a small amount of the noodles and other ingredients (roughly 1/12th the amount). Keeping the rice paper taut, fold ends in first, then tightly roll up into a cigar shape. Repeat with the remaining 11 rice paper wrappers. Cut each roll in half on the bias and serve with the remaining dipping sauce.

Notes

Makes 24 pieces.