We love Thai Salad Rolls and could eat them every night. That's what we decided just a few nights ago. The best part is at home you can eat as many as you want. At the restaurant they usually come two to an order. I made it my mission to find the ingredients and learn to make them at home. I will make something over and over again until I perfect it - these were no exception.
So here's the ingredients all ready to go. From back to front, left to right. Round rice paper wraps, lettuce chopped fine, prawns sliced in half, cucumber sliced thin, chicken or pork cooked and sliced, the package of the noodles, a bowl of noodles cooked according to the package instructions, bean sprouts, shaved carrots, and mint clipped into small pieces.
Tip: You can get the rice paper wraps and noodles in the Asian isle of your supermarket. I like the brand of noodles shown because there are six bundles inside instead of one big lump. I cook two bundles and that's the perfect amount for about twelve rolls.
Another Tip: Put warm water in a shallow pan and wet one side of the rice paper, for about 30 seconds then flip it over and wet the other side. It gets softer as it sits and you pile the stuff on, so don't over wet it. When you do one or two you'll get the hang of it.
Spencer made this video of me making a roll so you can see how easy it is to roll up. You can see the ingredients are added in the same order as the picture is shown above. I wash my hands after handling all the ingredients just before I roll it up. The rice paper will get a little dry so when you roll and fold the sides in they will stick in place.
Here they are cut in half, on an angle with a bowl of peanut sauce. These are very low in calories until you dip them in the peanut sauce. Our favorite peanut sauce is from Super Store. It's the President's Choice brand and it's called Szechwan Spicy Peanut Sauce - we get the light version.