The Cocktail Diaries: Champagne Limoncello Sorbet Cocktail with Sorbabes
Heat wave, schmeat wave. I've got you covered.
We made salad rolls as one half of our contribution to a NYE get-together (the other half was Dave’s edamame dip), and I am still kind of amazed at how easy they were. And, since they were an easy finger food, they were particularly perfect for a group setting.
Also relevant: if your New Year’s resolution was either to eat healthy or bring more lunches to work, this is a great one for you! I can’t wait to make more of these – we have a long travel day coming up and they will be a perfect lunch.
We did not use shrimp, so these puppies are actually vegetarian, vegan and gluten free (many places include shrimp and/or tofu). The wraps are made from rice and the stuffing was exactly what it says: a salad. They’re also delicious dipped in a spicy soup – a place near my old work had them with a spicy chili soup.
And, as I mentioned in the title, these have so few calories it’s ridiculous. Each rice wrapper has about 60 calories, and vegetables, well – lettuce has about five calories in one cup. A few random carrots and radishes MIGHT get you to 75 calories. Maybe.
Here’s what you need:
Start by setting up your work station. Pre-wash and chop all of your vegetables, and have them all handy right around the main workspace. In the middle, place a clean dish towel on the countertop and dampen it with water. This will give you a stick-free, snag-free work space. Place your brownie pan full of warm water nearby.
One at a time, place a rice wrap in the warm water and give it about a minute to soak in the water and become soft. Test it with your fingers – it will not stick to your fingers, and if it sticks to itself, you can gently unstick it.It will feel very delicate but actually be pretty durable.
When it’s ready, lay it flat on the damp dishtowel and fill with approximately 1 loose cup of the veggies arranged to be the shape you eventually want the roll to be (log-ish). Then, roll like it is a burrito: fold the sides in first and follow with the side closest to you, sticking it to both side flaps. Then roll forward, making sure that the last flap seals all of the openings. Remove to a clean plate.
They will not be totally sticky right away, but in just a few minutes the rice wrapper will gel to itself and become a pretty good seal. Dunk in soy sauce, soup or whatever you like.