2cCooked thin rice stick noodlesCooked/soaked as per package directions
1pkgSardo marinated shrimp, sliced in half lengthwiseor 1 c cooked shrimp
1cCarrot and/or cucumbercut into thin matchsticks
1cSoft lettuce (leaf or butter) or bean sproutsLeave lettuce leaves whole for easier rolling
1cPurple cabbageshredded
½bunch each fresh mint, cilantro and/or basil leaves picked off stems
20Rice paper wrappers(1 package) Use 40 if making rolls with a double layer.
Peanut Dipping Sauce
½cPeanut butterany smooth brand or type works
½cSoy sauceor GF Tamari Sauce
½cSweet chili sauce
1tablespoonLime juice
2clovesGarlicminced
2teaspoonFresh gingerminced
¼cVegetable oil
2tablespoonWater
1teaspoonSesame Oil
1-3teaspoon*Optional* Sambel Oelekto taste
Instructions
Salad Rolls
Prepare vegetables, noodles, herbs and shrimp on a platter or cutting board. Dip 1 rice paper wrapper in a bowl of warm water for 10 seconds, then place on a clean cutting board. For easier rolling, you can stack 2 soaked wrappers together before rolling. Place a few pieces of shrimp at the end nearest to you. Top with some herbs, noodles and vegetables. Fold in the sides of the sheet, then roll up to enclose. Repeat to making 20 rolls. Serve with peanut sauce.
Peanut Dipping Sauce
Combine first 6 ingredients in small food processor or blender and blend until smooth. Then add oil, water and sambal oelek if using and further blend until emulsified. Keep refrigerated until using. This can be made ahead up to 3 days and stirred before use.