Sunflower and Pea Microgreen Salad Rolls (aka Rice Paper Rolls aka Summer Rolls) and Balsamic Apple Dressing

In retrospect, I should have taken photos of these salad rolls chopped in half so you could see the insides but I am usually in a hurry to take the photo and eat it. So I always think, next time I'll take better photos. No, I won't. I'll learn from my mistakes?

This time I was entertaining guests so I used rice paper to roll up sunflower Microgreens, pea Microgreens, orange pepper, cucumber and basil. I cut the vegetables into long thin strips (Julienne I believe it's called :) and it has taken me about a decade to stop trying to stuff as much as I possibly can into each roll. You can aim low, which makes them more manageable to eat since the rice paper will turn out to be whatever size of filling you put in it.

You can buy the rice paper at Superstore in the International Foods aisle. I chop the veg ahead of time because the rolls only last 1-2 days once rolled and are best when fresh. They are ok the next day in the fridge but the rice paper hardens so they are secondary to the day of creating.

Dip the rice paper in a plate of lukewarm water, fully immersed for about 10 seconds. then have a cutting board or clean surface to place the paper as you load in the vegetables horizontally. Fold the 2 sides in, then scrunch it down and roll as tightly as you can. Make sure no stuff is coming out the sides. If it is, fold the rice paper over it so it will stay stuck in there.

You can use any Asian sauce or dressing with these. In the past I have often used the peanut sauce recipe from "Amanda's Thai Peanut" (linked in a previous post) or if in a rush, a bottle of sweet thai chili sauce. This time, I tried a new salad dressing whose ingredients and taste I recall from a Japanese restaurant I worked at in Halifax: a type of balsamic apple dressing which I know now is delicious on just about any salad too.

https://www.forksoverknives.com/recipes/vegan-sauces-condiments/magical-applesauce-vinaigrette/

That website is a good resource for anyone looking to lean into more plant-based recipes. Forks Over Knives is a documentary worth watching if you are interested in these things.

And if you don't have any Microgreens yet, get them here :) Any of my 4 types of Microgreens (pea, sunflower, radish and broccoli) will work with this!