Madey Edlin

salad rolls

In Asian, Low-Carb, Salad on March 18, 2010 at 8:09 pm


Sorry this is late.

For a early birthday present my grandma took my brother and I to a Asian cooking class at University of Portland, where we learned how to make, sushi, lumpia, and salad rolls. In honor of the class I thought I would share what I learned about salad rolls. (Oh and they are good for you too!)


Notes: you can use anything in these things, this is just a basic one that I came up with. Use warm water; if the wraps aren’t tender when you wrap them, that’s ok they’ll become soft after a minute or two.


[Makes 8 rolls]

  • 1 cucumber, seeded and julienned
  • 1 large carrot, julienned
  • 1.6oz Thai noodles, cooked (any kind you like)
  • Lettuce
  • 8 spring roll wraps
  • Warm water (see note)
  • Peanut sauce

Pour 1/2 inch warm water into a dish that is large enough to submerge a wrap into. Submerge the wrap into the water for a few seconds and place on the counter (do not shake off excess water). Add a little of each ingredient in a little pile toward the bottom of the wrap (see picture). Wrapping: Fold up the bottom of the wrapper. The bottom of the wrapper is the part that is closest to the filling. Fold this up over the filling and press down slightly.Fold over the sides. Fold both the right and left sides of the spring roll wrapper over until the ends of the two sides meet in the middle.Roll it up. Continue to hold onto the sides as you make the first roll because they are still a little slippery at this point. Once you have the first roll completed, you can let go of the sides and continue rolling the spring roll until you reach the end of the wrapper. Serve with peanut sauce.

(Original recipe by Madey Edlin)

(Photography by Madey Edlin Photography)


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