vegetarian salad rolls
2 oz rice vermicelli
1 tsp toasted sesame oil
¼ tsp fine sea salt
1 cup torn butter lettuce
1 cup red cabbage, thinly sliced
2 medium carrots, peeled and cut into matchsticks
1 small cucumber, thinly sliced
2 medium jalapeños, ribs and seeds removed, thinly sliced
¼ cup thinly sliced green onions
¼ cup roughly chopped fresh cilantro
¼ cup roughly chopped fresh mint
8 sheets rice paper
Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside.
Fill a shallow pan with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Combine the green onion, cilantro and mint in a small bowl, and stir.
Place one rice paper in the water and let it rest for about 20 seconds. You’ll learn to go by feel here—wait until the sheet is pliable but not floppy. Carefully lay it flat on the towel.
Leaving about 1" of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles and your chosen fillings. Sprinkle generously with the herb mix.
Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito.
Lastly, roll it up. Repeat with the remaining ingredients.
Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife.
