Salad Rolls with Crab and San-J Thai Peanut Sauce
- 3 ounces dried rice vermicelli
- 3/4 pound cooked picked crabmeat (do not use imitation crab)
- 2 carrots peeled and shredded
- 1 small red bell pepper cut into very thin slices
- 1 cup shredded lettuce such as butter or Boston
- 1/2 cup shredded daikon radish
- 1/2 cup loosely packed fresh cilantro leaves
- 1/2 cup loosely packed fresh mint leaves
- Freshly squeezed juice of 1/2 lime
- 2 Tablespoons Asian fish sauce
- 16 8- to 9-inch-diameter rice paper wrappers, made from rice flour or tapioca flour
- San-J Thai Peanut Sauce for serving
- Bring a pot of water to a boil. Add the rice noodles. Remove the pan from the heat and let the noodles stand in the water until tender, 5 to 10 minutes depending on the thickness. Drain the noodles in a colander and then rinse with cold water. Squeeze any excess water from the noodles. Cut them into shorter lengths with scissors and then transfer them to a large bowl.
- Add the crab, carrots, bell pepper, lettuce, radish, cilantro, and mint to the noodles and toss until well combined. Add the lime juice and fish sauce and toss once more.
- Fill a large bowl with warm water. Put two of the rice paper wrappers in the water and soak until pliable, about 30 seconds. Carefully remove the wrappers from the water and set them on a clean kitchen towel. Spoon about 1/2 cup of the filling on the lower third of each rice paper wrapper and arrange the filling, crosswise, into a log, leaving about a 1-inch border. Bring the lower part of the wrapper up over the filling to enclose it. Fold in the sides of the wrapper over the filling, and then roll into a tight cylinder. Press lightly to seal the edges. Transfer the finished rolls to a platter and cover with a damp paper towel. Repeat with the remaining wrappers and filling. The rolls can be assembled several hours ahead. Cover them with a damp paper towel, then plastic wrap, and refrigerate. Serve with San-J Thai Peanut Sauce.
- Variations: Instead of crab, use cooked chicken, bulgogi, shrimp, tofu, or grilled pork. Use about 2 cups of bite-sized pieces of any of these.
- Note: Adapted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell. Published by Celestial Arts, an imprint of Ten Speed Press and the Crown Publishing Group, Berkeley, CA. Photo Credit: Leo Gong.