Vegetarian Salad Rolls with Mint

Packed with veggies, mango and mint, these fresh salad rolls are a great make-ahead appetizer for parties.


Salad Rolls
Handful rice noodles (thin rice noodles)
8 rice paper wrappers (about 8-inch rounds)
1 small bunch mint, leaves removed
1 red pepper, julienned
1 large carrot, julienned
1/2 cucumber, julienned
Handful bean sprouts
2 green onions, sliced
1 mango, julienned
1/2 cup chopped peanuts, toasted (unsalted)

Sweet Chili Dipping Sauce
2/3 cup water
2/3 cup superfine sugar
Juice of 2 limes (about 1/4 cup)
1/3 cup rice wine vinegar
1 tsp. fish sauce, or to taste
1 fresh Thai red bird chile, chopped or to taste
1 tsp. chopped fresh mint


Salad Rolls
Pour hot water over rice noodles and let soak until al dente, about 5 to 10 minutes. Drain and set aside.

In a large bowl of hot water, soak the rice paper wrappers one at a time until pliable, about 10 seconds. Adjust temperature of water, as needed. Transfer pliable wrappers to work surface. Add mint leaves, julienned vegetables, mango, rice noodles and peanuts. Roll like a burrito, folding sides in and then roll up. Repeat with remaining wrappers.

Cut salad rolls in half and serve with Sweet Chili Dipping Sauce.

Sweet Chili Dipping Sauce
Combine water and super fine sugar. Stir. Add lime juice, rice wine vinegar, fish sauce, fresh chile and mint. Taste and adjust sauce depending on how spicy, sweet or tart you like it. Yield: about 1 1/3 cup.

Yield: Makes 8 rolls.