If you love salad rolls but have never used rice paper, here’s an easy introduction from my book, The Enlightened Eater’s Whole Foods Guide (Viking Canada). They’re also a tasty alternative to deep fried spring rolls as a pre-dinner party munch. If you like, you can also add a small amount of shredded chicken or cooked salmon to each roll for a more substantial offering.
Asian Peanut Salad Rolls
Makes 12 rolls which serves 4 – 6
12 6-inch (15-cm) rice paper rounds
10 –12 lettuce leaves, preferably Boston or butter
1/3 cup (75 mL) shredded carrots
1/3 cup (75 mL) coriander leaves
1/3 cup (75 mL) chopped green onion, tops only
1/3 cup (75 mL) coarsely chopped unsalted dry roasted peanuts
1/4 cup (50 mL) fresh mint leaves
2 tbsp (25 mL) hoisin sauce
Extra hoisin sauce for dipping
Place two paper towels on flat work area. Fill a shallow pan or pie plate with warm water. Soak 2 rice paper rounds in water until they are pliable, around 30 seconds.
Remove rice-paper rounds, allowing for water to drip back into pan. Place each on paper towel. On each, put one piece of lettuce on bottom half of soaked rice paper, leaving a 1-inch (2.5-cm) border along edge. Tear lettuce if necessary in order to fit.
Spread 1 teaspoon (5 ml) shredded carrot over top of lettuce. Repeat with the same amount of cilantro, green onion and peanuts. Place 2 or 3 mint leaves on top. Drizzle with ½ teaspoon (2 mL) hoisin sauce. Fold sides of rice paper sheets over filling; roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on plate and cover with a dampened tea towel. Repeat with the remaining rice paper rounds and ingredients.
May be made 4 to 6 hours ahead of time: keep dampened tea towels covered with plastic wrap in the refrigerator.
Per roll nutritional information:
Calories: 50
Protein: 1 gram
Fat: 2 grams
Saturated Fat: less than 1 gram
Carbohydrate: 7 grams
Dietary Fibre: 1 gram
Sodium: 45 milligrams
Enlightened Eater 
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