Thai salad rolls (also known as rice paper rolls) are simply fresh and delicious, and making them with the small size rice paper rolls makes them the perfect size for a one or two-bite appetizer.
Course Appetizer
Cuisine Thai
Prep Time 2 hourshours
Total Time 2 hourshours
Servings 30
Author Into the Dish
Ingredients
Salad Rolls
1package Small Rice Paper Rolls
2Beef Tenderloin Steaks
2tbspSweet Thai Chili Sauce
1Red Pepperfinely diced
1cupSugar Snap Peasfinely diced
6LeavesRomaine Lettuceribs removed and finely chopped
1cupRice Noodlescooked per package directions, chopped
1/4cupmintfinely chopped
1/4cupcilantrofinely chopped
2tbspparsleyfinely chopped
Dressing
1/4cupRice Vinegar
2tbspSugar
1/2tspSriracha Sauce
pinchof salt
Dipping Sauce
2TbspLime Juice
2TbspRice Vinegar
1TbspSoy Sauce
1TbspSugar or Honey
1TbspSriracha Sauce
2TbspCilantrofinely chopped
1Green Onionfinely chopped
1Garlic Cloveminced
1/2tspSesame Oil
Instructions
Prepare Steak
Season steak and cook to rare/medium rare using your preferred method (ie. pan fry or grill).
Let steak rest and cool until assembly time.
Make Dipping Sauce
Combine all dipping sauce ingredients in a jar.
Shake well and set aside.
Prepare Salad Roll Filling
Cook rice noodles according to package directions. Once cooled, chop into 1/2 inch pieces.
Slice tenderloin very thin and toss with Thai Sweet Chili Sauce. Set aside in separate bowl.
Combine herbs, vegetables and rice noodles into a bowl.
Mix dressing ingredients together and add to the bowl. Toss to coak. When ready to assemble, put into a colander to drain excess dressing liquid. You don't want your rolls to get too soggy.
Assemble
Get a bowl of hot water, and working in batches of 6, one by one, QUICKLY soak the rice paper (no more than 3 seconds per paper). Lay on a clean work surface, ensuring papers do not overlap.
Place filling in centre of the paper (approx 1 heaping tablespoon).
Add a slice of beef to each roll.
Fold over both sides of the paper, and then roll up the roll, pulling slightly so that rolls are snug. Be careful not to tear the rolls (slightly wetting your fingers can help this process).
Repeat with remaining rolls. Arrange on a platter and serve with dipping sauce.
Notes
This is not a quick recipe. The more that you can prepare in advance, the better.
Don't let the rice paper get too soggy or they will split when you roll them.
If you are new to making rice paper rolls, plan to make more than you will need to account for splitting (and for little hands stealing them as you go!).