Thai Walnut Salad Rolls

DESCRIPTION

Fresh herbs and veggies, topped with a sweet and spicy walnut paste, are neatly wrapped in rice paper to form a refreshing appetizer or light snack.

Total Time
40 Mins
Serves
8
Meal
Dinner Lunch
Course
Appetizers

Total Time

Prep Time
25 Mins
Cook Time
15 Mins
Total Time
40 Mins

Nutrition

Calories
264 cal
Total Fat
12 g
Polyunsaturated Fat
7 g
Cholesterol
0 mg
Sodium
360 mg
Carbohydrates
35 g
Dietary Fiber
3 g
Protein
5 g

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely diced
  • 1/4 cup mango chutney
  • 4 tablespoons sweet chili sauce, divided
  • 1 tablespoon fish sauce
  • 1 cup toasted and finely chopped California walnuts
  • 1 cup rice noodles
  • 8 rice paper wraps
  • 1 cup bean sprouts, divided
  • 1 cup shredded carrot, divided
  • 1 cup sugar snap peas, sliced lengthwise, divided
  • 8 cilantro sprigs
  • 16 mint leaves

Tip: For a heartier roll, add cooked shrimp, shredded chicken or pork.

Preparation

  1. Toasting Walnuts: In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1 to 2 minutes; set aside.
  2. Walnut/Onion Paste: In a large heavy-bottomed pan, heat oil over medium heat. Add onions and sauté until caramelized, about 10 minutes. Add chutney, 1 tablespoon chili sauce and fish sauce and cook another 2 minutes. Transfer to a bowl and add walnuts; set aside.
  3. In a small sauce pan, bring 3 cups water to a boil and cook rice noodles for 5 to 7 minutes or until al dente. Rinse noodles with cold water and drain. Transfer to a bowl and add remaining chili sauce, stirring to coat noodles.
  4. To Assemble the Rolls: Fill a medium mixing bowl with 3 to 4 cups hot water. Submerge one sheet of rice paper in hot water until it has softened, about 15 to 30 seconds. Remove and place on a cutting board lined with kitchen towel or damp paper towel. Stretch out rice paper so that there are no folds.
  5. Place 1 tablespoon of the noodles in the center of rice paper and stretch out to form a small rectangle. Top with 2 tablespoons of walnut/onion paste and 1 tablespoon each of bean sprouts, carrots, snap peas, 1 cilantro sprig and 2 mint leaves.
  6. Fold bottom end of wrap over the filling and tuck to form a compact log. Fold the ends in and continue to roll into a tight cylinder. Arrange seam side down on platter.
  7. Repeat steps to make 8 rolls. Serve immediately.