A good salad roll has everything to do with fresh ingredients. I’m not usually impressed with the flavor of the kind I can buy at a restaurant. A good salad roll is bursting with several flavors, delicately interlaced on the tongue. It is a strongly pleasurable and sensual experience. Since I didn’t like restaurant spring roll, I learned how to make my own. If you have an Asian store nearby you should be able to find the rice paper wrappers and rice stick there.

Ingredients

Rice paper wrappers (Dry)

Rice stick noodles, medium wide

Bean sprouts

Carrot, shredded

Fresh basil leaves (No stems)

Fresh cilantro leaves

Fresh mint leaves

Lettuce

Napa cabbage, sliced

Steamed and peeled shrimp or prawns.

Follow the instructions on the package to soak the rice paper wrapper it must be soft but not too soft or it will tear. On one side of the wrapper lay out the rice noodles and bean sprouts so that they are laying in the same direction. Next add several basil, mint, and cilantro leaves. Add the shredded carrots, one lettuce leaf and some strips of cabbage. It’s important not to overstuff the rolls or they will break. Roll once around the contents on the rice paper until they are covered. Next fold the sides over so that the filling is surrounded on three sides. It is exactly like wrapping a burrito if you have ever done that. Roll it over one more time and in the space that’s left line up several of the shrimp and then roll the rest of the way. Lay the rolls on wet towels until they are ready to serve so they don’t dry out, and keep them cold.

These taste great with a peanut sauce. I’m not allowed to share my husband’s secret recipe for peanut sauce, but I can tell you that it includes red curry, lemon grass, garlic, ginger, onions, peanut butter and lime juice, and there is some sautéing involved. So maybe you can figure it out on your own.