We were invited to our neighbours home, Janice and Bruce in Edmonton, and Janice served these salad rolls. She was inspired by salad rolls she tasted in a bed and breakfast in Newfoundland. Janice is a great cook, so she was able to wing it in regards to the measured amounts, and she came up with these delicious rolls. I have done the same and used all the ingredients she recommended, but added some fresh basil. I love the flavor of fresh basil, I have loads of it growing on our deck and traditionally it’s in salad rolls.
Makes: 12 rolls
Small rice paper wrappers-8.5 to 9 inches in diameter
1 1/2 cups of cooked and cooled brown rice- I used brown basmati rice.
1 cup of carrots diced small
1 cup of mushrooms diced small
1 cup of onion diced small
2 large garlic cloves finely diced
1/2 cup of thinly sliced pickled ginger
1 cup of fresh basil sliced into 1/2 ribbons or use whole leaves.
2 teaspoons of Chinese 5 spice seasoning-use less or more, dependant on your taste
2 tablespoons of soy sauce- use gluten free to make this a completely gluten free dish
1 cup of hoisin sauce for dipping
1. Sauté carrots, onion, mushrooms and garlic in a little oil on medium heat until tender, about 10 minutes.
2. Add the cooked brown rice, the Chinese 5 spice seasoning and soya sauce and mix together well. Take off the heat. Let cool to room temperature. Now add the pickled ginger, mix in well.
3. Place the rice mixture,covered, in the refrigerator until completely cool, about an hour. Just before making the rolls add the fresh basil or add whole leaves to the rolls as you roll them.
4. Now make the rolls one at a time. Make them as close to service as possible, or the rice paper wraps will become tough.
5. Have a pan of water ready to soak your rice paper in. Place 2 pieces at a time in the water and let sit for 30 seconds to one minute, until pliable, then carefully remove the rice paper(don’t tear) and place on counter. Immediately place about 1/3 cup or 2 heaping tablespoons of the rice mixture onto the bottom third of the rice paper. The edges of the rice paper must remain wet so that the rolls stays together.
6. Take the bottom edge of the rice paper and pull overtop of the rice mixture, pulling the rice in tight. Now bring in each side, shaping the rice into a sausage. Now tightly roll up everything to the top edge of the rice paper, making sure the roll is sealed well. Place on platter or pan and cover well with damp paper towelling until you are finished making the rolls.
7. When finished place plastic wrap over top of the damp paper towelling and seal well. The rice paper will begin to harden or get tough if you don’t cover immediately. Place in the refrigerator until you are ready to serve. Serve with hoisin sauce for dipping.