Monday, June 29, 2009

How to make salad rolls

Here's a post that teaches you how to make salad rolls, with plenty of pictures to help guide you through it.


Here are the wrappers. They should be hard and dry, and whitish clear.
There are little one, and there are big ones. I find the little ones easier to roll, but you'll probably be done making the rolls sooner with the big ones. I'd suggest the small ones until you get the hang of it.

Here's the layout, starting from the bottom left, going clock-wise, there's some fresh cilantro, but you can use pretty much and fresh herb you like. If you don't have any, you can use green onions, or just go without. Your fillings are pretty forgiving. Then there's thin carrot sticks, julienne also works, Then there are cucumber half slices, some whole pea pods, sugar snap or snow peas work here. Then there's a sliced avocado, and a bowl of cooked rice noodles mixed with some sweet chili sauce. Then there's the cooked wrapper. Many other veggies can be used, and some kind of tofu is almost always good.

The uncooked wrapper, about to go into a bowl of hot water. Make sure the water is hot, but not so hot that you can't get the wrapper out with your hands.


In the water, wait a little while, depending on the temperature of your water.


Take it out when it's floppy, and soft enough not creak when you bend it. But not so long that it gets weak and rips easily. It does get a little softer after it's been taken out. Do this one at a time, after you finish a roll.


Take a little bit of everything, and put it on your cooked wrapper, in a line, keeping from the edges.


Like this. (there are noodles under there, yes)



Start rolling, try to do it tight, but don't break the wrapper. Although you're bound to break a few on your first try. Don't worry too much.


Fold in the corners.


And roll it all the way.
On done, however many more you want to go.

If you're having more than just a few break, it could be because of one of these reasons:
1 You aren't very practiced.
2 You're keeping the wrappers in the water too long.
3 You're wrapping them too tight
4 You're over filling them.
5 You're in too much of a hurry.
6 You're hungry, and you want to eat the broken ones.


This is the sauce I use, not a great picture, but you could probably recognize the bottle in the store, right? It says "sweet chilli sauce" by the way.


All done! Those are extra cucumber slices I had.


Then I realized that I needed two plates, so I had to take it apart and put it on two plates. Here's mine.

All done! Now go make some for yourself!

6 comments:

Becky said...

These look great!!!
I'm so glad I found your blog via Fat2Fit Radio podcasts on iTunes, which mentioned the whyyouarethin website... where I found you!
Thanks for all the work you went to in order to share your recipe!

Cindy Fearon, RYT/LMT said...

thanks for sharing and being so detailed in your blog. I hope to try these soon. I'm so glad I found your blog!

Jamie said...

Aww, thanks!

✄ ✂ ✄ ✂ ✄ ✂ said...

These look amazing.

Oh BTW, Hi I'm a new follower :)

Anonymous said...

thanks for the quirky language and great instructions. both helpful and entertaining.

Anonymous said...

I can't wait to try these..and great directions by the way.....thanks so much....