I love fresh spring rolls, but I have yet to master the process of rolling those wonderful ingredients into the rice paper wrapper tightly enough to please me. So for dinner tonight, since we are experiencing the first over-90-degree day of the summer (in August, yet!), I decided to make a salad using the spring roll ingredients.
For some reason, I seem to have run out of the very thin rice noodles and had to make due with the wide version.
No problem, though, and I decided to chop the cooked noodles a bit in order to make the eating process easier.
Instead of adding Thai chilies to the dressing, as is in the dipping sauce served with spring rolls, I used wasabi powder. Although it was quite good, I think that adding some Thai chili paste, or chopped chilies, to the dressing would have been better (for Jack, it was not spicy enough).
All of my favorite spring roll flavors and textures mingled pleasantly in this salad. Crunchy vegetables, soft rice noodles, and a delicious sauce (dressing). Jack said that it was so good, he won’t even consider it to be a salad. High praise, indeed, coming from a confirmed “salad-avoider”!
* Exported from MasterCook *
Spring Roll Salad
Recipe By: Vicci
Servings: 2
Amount Measure Ingredient -- Preparation Method
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4 ounces rice noodles
2 teaspoons sesame oil
10 ounces shrimp -- large; shelled and deveined
1 teaspoon grated gingerroot
1 teaspoon minced garlic
1/2 tablespoon olive oil
2 cups shredded cabbage
1 large carrot -- shredded
1/2 large English cucumber -- thinly sliced into matchsticks
2 tablespoons light soy sauce
1 tablespoon rice wine vinegar
1 tablespoon olive oil
1 tablespoon lime juice
1/2 tablespoon fish sauce
1/2 tablespoon brown sugar
1 1/2 teaspoons wasabi powder -- optional
2 tablespoons chopped peanuts
2 tablespoons chopped Thai basil -- Italian basil can also be used
1 tablespoon chopped fresh mint
Cook rice noodles, per package instructions. Drain, toss with sesame oil. Dump onto a large cutting board, chop through the noodles a few times with a large knife, transfer back to a large bowl and set aside.
While the noodles are cooking, mix ginger, garlic, and 1/2 tablespoon of the olive oil into covered plastic container. Add the shrimp and toss to coat well. Cover and refrigerate until needed.
Prepare the grill.
Add the shredded cabbage, carrot, cucumber, and green onion to the noodles. In a jar, combine the soy sauce through brown sugar. Shake well, then add wasabi powder (if used) and shake again.
Skewer, then grill the shrimp (coat with cooking spray before placing on grill) for about 3 minutes per side, or until done.
Pour about 3/4 of the dressing into the noodle and vegetable bowl and toss well. Divide into 2 bowls. Arrange the shrimp on top, drizzle the remaining dressing over. Sprinkle with peanuts, Thai basil, and mint.
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Per serving: 599 Calories (kcal); 22g Total Fat (3g Saturated); (33% calories from fat); 34g Protein; 65g Carbohydrate; 216mg Cholesterol; 850mg Sodium
