I love comfort for just as much as the next person…ok, that’s not true. I probably love it MORE than the next person. Homemade Mac n Cheese, Chicken Pot Pie, Cajun Alfredo…yes, I love these. BUT amidst all of the butter, cream, and carbs, I need something refreshing and light. These salad rolls are the perfect way to break up your comfort-food-filled Fall and Winter.
Here’s what you need:
(In this photo you will notice fish sauce, sugar, and garlic while the peanut butter, hoisen sauce, and chili paste is not present. This photo was taken before the failed attempt at making a different dipping sauce. That sauce was disgusting…like, really disgusting. So I made the peanut satay sauce instead. You’re welcome, in advance)
6 Spring Rolls Skins
1 Medium bowl of warm water
6 Romaine Leaves
1 Cucumber, peeled
1 cup Shredded Carrot
1 Package Imitation Crab (you can also used chilled, cook shrimp if you like)
1/2 Cup Peanut Butter
1 tsp Chili Paste (can add more if you like spice)
Dash of Hoisen Sauce
Dash of Rice Wine Vinegar
Here’s how you do it:
Wash and prepare all veggies: Slice cucumber in to thin strips about 4″ long. Cup open avocado and slice length wise. Dry lettuce and tear in half.
Remove skin from the water and lay flat on a plastic cutting board or stone surface.
Fold the sides in and then roll to the other side. Again, be careful not to rip the skin.
Repeat with all of the spring roll skins.
For the sauce, mix all the ingredients together and add more chili paste to your liking!!
Now before I get in big trouble here- traditional Peanut Sauce is not made with a base of peanut butter, but ground peanuts. Sorry for the die-hards out there, I did use peanut butter and it was tasty!
After a week of heavy cooking, these were so refreshing and delicious! Dip those salad rolls right in the sauce and crunch away! Enjoy!