Salad wraps are basically fresh summer rolls filled with just veggies and rice noodles. Easy and great for a crowd.
Keyword: rice paper
Author: Trish Cowper
head of leaf lettuceshredded
1bell pepperthinly sliced
2-3largefat carrots, julienne
½package rice noodlesabout 2-2.5 oz of dry noodles, cooked according to package directions
25-30rice paper wrappers
1red bell pepperthinly sliced
For Garlic Soy Dipping Sauce
juice of one line and the zest
1tablespoonfreshly grated ginger
Prep all vegetables and arrange them on your work surface.
Using two glass pie plates, fill one with water and place the other, empty, in front of you for rolling the wraps.
Working one rice paper wrapper at a time, wet the rice paper wrapper by dipping and turning in water then lay flat on the other plate in front of you. Don't worry if the wrapper is not completely soft and pliable at this point. Just get the entire surface wet.
Starting with lettuce, then rice noodles, layer the vegetables on the top third of the wrap. Roll one turn over then tuck the sides in, continue to roll until wrap is complete.
For the garlic soy dipping sauce:
Combine all ingredients in a small dish.
Salad wraps must be made the day you want to eat them. I would not recommend making these too far ahead of time. The rice paper wraps will start to fall apart over time.So to prep ahead: get all your veggies chopped and sauce made. Cook the noodles if using for filling. And prep any protein you might want to add.The above quantities make 25-30 wraps, prefect for a crowd. But this recipe can be easily scaled for a smaller meal.