Thai Salad Rolls

Directions

1. Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes; set aside.

2. Walnut/Onion Paste: In a large heavy-bottomed pan, heat oil over medium heat. Add onions and sauté until caramelized, about 10 minutes. Add chutney, 1 tbsp (15 mL) chili sauce and fish sauce and cook another 2 minutes. Transfer to a bowl and add walnuts; set aside.

3. In a small sauce pan, bring 3 cups (750 mL) water to a boil and cook rice noodles for 5 to 7 minutes or until al dente. Rinse noodles with cold water and drain. Transfer to a bowl and add remaining chili sauce, stirring to coat noodles.

4. To Assemble the Rolls: Fill a medium mixing bowl with 3 to 4 cups (750 mL to 1 L) hot water. Submerge one sheet of rice paper in hot water until it has softened, about 15 to 30 seconds. Remove and place on a cutting board lined with kitchen towel or damp paper towel. Stretch out rice paper so that there are no folds.

5. Place 1 tbsp (15 mL) of the noodles in the centre of rice paper and stretch out to form a small rectangle. Top with 2 tbsp (30 mL) of walnut/onion paste and 1 tbsp (15 mL) each of bean sprouts, carrots, snap peas, 1 cilantro sprig and 2 mint leaves.

6. Fold bottom end of wrap over the filling and tuck to form a compact log. Fold the ends in and continue to roll into a tight cylinder. Arrange seam side down on platter.

7. Repeat steps to make 8 rolls. Serve immediately.

Tip: For a heartier roll, add cooked shrimp, shredded chicken or pork.

PER SERVING (1 roll): about 207 cal, 4 g pro, 11 g fat (1 g sat. fat), 24 g carb, 2 g fibre, 248 mg sodium. %RDI: 3% calcium, 8% iron, 10% vit A, 17% vit C.

Source: walnutinfo.com