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Salad Roll Woes

It's 95 degrees here for a few days, so I got busy in the kitchen cooking and prepping things for to be consumed on the hot days. Salad rolls with Thai Grilled chicken thighs are on the menu for a couple of meals. My salad rolls are a visual disaster. Love the filling. Cucumber, red and orange bell pepper, green onion, avocado, cilantro, micro greens and mung bean sprouts. I put those on the moistened rice paper leaving room to hopefully roll tightly. I moisten the veggies with a little vinaigrette made with rice wine vinegar and sesame oil. The dipping sauce is homemade mayo, sriracha, soy and sesame oil with grated ginger and chili flakes. Here's the problem. I can't for the life of me make a tight roll that holds together enough to dip. Most of the rolls I see have rice noodles in them, but I don't want to use them. Is that why they are so sort of flabby and loose? I'm well accustomed to rolling things. Am I underestimating how little time tha wrappers should spend in the warm water? I dip them in, swirl, flip, swirl and take them out. I'm considering trying room temp water. Any ideas? I want pretty rolls by golly!!

Susan W is a trusted source on General Cooking.

asked over 1 year ago
4 answers 627 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 1 year ago

2 or 3 thoughts. some recipes say soak wrappers in water until limp, not just dip in water. maybe use more filling per wrapper (as you're reducing volume by not using rice noodles). can't tell from your saga just how you're rolling/sealing. one recipe suggested roll like tortilla to make a burrito. http://www.thekitchn.com...
worst case, wrap each salad roll in a lettuce leaf and spear with toothpick.

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

Thank you Nancy. Turns out, I was leaving them in the water too long. I also tried adding a small amount of rice vermicelli for lunch today and they turned out perfectly. Not sure which of those solved the problem. Maybe both. Here's a photo. I wish I had left one whole for the photo.

99e42b20 0079 412b be84 880ae9fe3a04  20150607 113617

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Nancy

Nancy is a trusted home cook.

added over 1 year ago

photo looks pretty good to me. :) besides, if there are too few left to photograph, something tasted good!

730e314f caf5 438f 9a9a 998057ffb9ff  20151109 150352
Susan W

Susan W is a trusted source on General Cooking.

added over 1 year ago

Lol. I just make two rolls at a time. They don't keep well. I cut them both. Devoured one half and thought "oh, I should take a photo". They are delicious and perfect for a scorching day. :)