The BEST Vietnamese salad roll, ever.

Raw enoki mushroom and avocado salad rollsI absolutely LOVE Vietnamese salad rolls. Whether it is the traditional one with shrimp, minced pork, Vietnamese ham, or whatever, they are one of my favourite ways to eat a salad because who has the time to sit down and eat nowadays?! They are great for an on-the-go lunch or snack and are even more delicious with a few dabs of Sriracha and hoisin sauce. Mm….

Lately I have been finding myself skipping the rice noodles traditionally found encased inside the roll as a lighter and healthier way to eat my rolls. I usually throw more lettuce or greens in there but sometimes, I do miss those carb-y noodles. I hadn’t ever found a suitable substitute those noodles…UNTIL NOW.

Introducing to you, my raw enoki mushroom and avocado salad rolls.

Raw enoki mushrooms are probably the BEST ingredient I have found to substitute those refined, carbohydrate-induced noodles. They are firm and thin enough to actually imitate a noodle and keep their shape in the role while you nom away at it. They provide a slight crunch in exchange for the chewy noodles and impart a delicious earthy taste to the salad roll. They actually remind me of the noodles yet I don’t miss them at all. They are a very efficient substitute for noodles in this case, not an unsatisfying one (like the people who actually substitute spaghetti squash for actual spaghetti — NOT the same).

Feel free to add some more traditional ingredients in your salad roll — I just happened to use whatever I had on hand. And don’t forget the Sriracha sauce!
Raw enoki mushroom and avocado salad rolls Raw enoki mushroom and avocado salad rolls Raw enoki mushroom and avocado salad rollsRaw enoki mushroom and avocado salad rolls

What you’ll need:

– 2 rice paper wrappers
– Warm water

– 1 (100g) pkg) enoki mushrooms, stems removed and properly cleaned of any dirt
– 1 avocado, pitted and diced
– Fistful of cilantro, roughly chopped

Condiments (optional):
– Sriracha
– Hoisin

What you’ll need to do:
1. Soak your rice paper wrapper in warm water until it is pliable.
2. Lay it on a clean working surface and start to populate it with filling. I like to putting the enokis down first, then avocado and then the cilantro have it on the lower half of the wrapper. Take the bottom of the wrapper and fold it over the filling and draw it towards you so the roll is tight. Then, like a baby’s diaper, fold in the sides, one at a time, and roll until the wrap is secured. Remember that you need to work quickly once the wrapper is pliable because the wrapper can stick together and can be a pain to work with.
3. Serve immediately with Sriracha and hoisin sauce; does not store well in the fridge. Store them in room temperature with a damp paper towel on top to preserve them. Makes 2 rolls.


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