Well, Angie has gotten me so thrilled to participate in her Healthy Recipe Challenge, that I can’t stop thinking about leafy greens and pineapple! Out of the blue, recipes just keep popping into my mind. Here is what I made last night, and I am excited to report that they are so fresh and light, that my hubby and I literally inhaled the whole batch (and felt no guilt). Normally I love to eat peanut sauce with my salad rolls, but since the emphasis is on health here, I designed a completely different kind of sauce to eat with the salad rolls. It is the perfect accompaniment, and cuts out oodles of calories that you would consume in the peanut sauce.
Check out Angie’s site for amazing recipes with leafy greens and pineapple! And in the interest of sharing great health with other amazing blog parties, I will be sending this over to Take Two Tapas for the Saucy Saturdays link-up.
Salad Rolls with Pineapple and Pineapple Mint Dipping Sauce
Rice paper wrappers
Green lettuce leaves, washed and dried
Red bell pepper, julienned
Pineapple slices (fresh)
Fresh mint leaves
Pineapple Mint Dipping Sauce
1 cup fresh pineapple cubes
4 teaspoons chopped fresh mint
4 tablespoons pineapple juice
2 teaspoons honey
2 teaspoons rice wine vinegar
¼ teaspoon sambal olek (optional)
½ teaspoon salt
Prepare the dipping sauce first:
Place all of the ingredients, except for the mint and sambal olek in a blender and blend until you have a nice saucy consistency. Add the mint and blend until you have light green flecks in the dipping sauce. Stir in the sambal olek if you are using it. Taste and adjust for seasoning. Remove the dipping sauce to little serving bowls.
For the rolls begin by preparing all of the ingredients, and assembling them on a large platter or wooden board for easy access.
I have not given specific quantities here because it depends on how many rolls you are making.
In a large bowl, soak the vermicelli in boiling water until it becomes cooked. Drain in a colander and then on a clean tea towel until all of the water is gone. Place in a bowl.
You can use pre-cooked prawns, but if you are using raw prawns: pull the tails off the prawns. In a large non-stick skillet, lightly sauté them in a bit of vegetable oil, just until they turn pink and curl in on themselves. Remove from the pan and drain on paper towels. When they are cool, gently cut them in half length-wise. Place on the assembly board.
For the pineapple slices, simply cut long slices from your fresh pineapple once you have peeled it. Nice fat slices are best.
Once you have assembled all of the ingredients for the rolls, begin to prepare them.
Simply dip one of the rice paper wrappers in a big bowl of very hot water, until it has softened enough to handle. Don’t over-soak it or it will tear. Gently wring the water out of it.
Place the moistened wapper on your work surface. On the bottom 1/3 of the round, place 3 or 4 of the shrimp halves, uncut side towards the rice paper wrapper. Beneath that (closer to the bottom of round, place a piece of green lettuce. (Leave a bout one inch of the rice paper round empty.) On top of the lettuce, place some pea shoots, cilantro sprigs, and mint leaves. On top of the shrimp, place a pineapple piece, some carrots and red pepper. Top this with some of the vermicelli noodles.
Gently fold the bottom of the roll up on top of the lettuce and begin to roll this area on top of the shrimp/vegetable section. Roll tightly without ripping the rice paper. Fold in the outer sections so that it creates an envelope, holding in all of the ingredients. Finish rolling all of the rice paper around the salad ingredients. This takes a bit of practice, but it is fun and the end results are so pretty.
Using a serrated knife, cut the rolls in half and serve with the pineapple/ mint dipping sauce. Enjoy!