OK, so I got the bright idea to make fresh spring rolls (or salad rolls or fresh rolls or Vietnamese spring rolls or whatever they're called in your neightborhood) and I bought all the ingredients and rolled a bunch of the lovely things...
And though they don't LOOK all that great, (I'm still learning to get those rolls all perfect and wrapped nicely) - well, they tasted AWESOME!
But for some reason I'd WAY over estimated how much "stuff" I needed so I had a ton of leftover filling ingredients but no rice paper wrappers.
So what else is a good vegan to do but make SALAD!?!
My kids loved it so much they told me to write down exactly what was in it so we could have it all the time... WOW! Wish I could get that sort of response when I made kale or lima beans. Anyway, despite the rather boring picture, it WAS super-tasty, as well as cool, crunchy and refreshing - I'll definitely make it again.
"Spring Roll Salad"
3 'stems' of fresh mint (10 - 12 leaves) 3 'stems' of fresh Thai basil (10 - 12 leaves)
1 cup bean sprouts
1 carrot, shredded large (I used a potato peeler)
1 daikon radish, shredded large (again I used a potato peeler to make large thin shreds)
thin strips of baked or BBQ'd tofu
snap peas
Chop romaine coarsely, put in salad bowl. Remove mint and basil leaves from stem. Chop coarsely. Add to lettuce.
Add rest of ingredients and toss well.
Top with as much dressing as you like and enjoy...
Dressing
1/4 cup Sweet-Hot Chilli Sauce (see picture - this stuff is AWESOME, despite having pictures of roast chicken all over it, it's perfectly vegan.)
2 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
1/4 cup peanut oil
1/2 tsp. toasted sesame oil
pinch of sugar or salt to taste if you prefer
Whisk ingredients together, serve over the above, or other asian-type salads.
