Salad Rolls {Gluten Free}

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After a friend of mine made salad rolls and brought them to our luncheon a couple of weeks ago, I knew I had to try making them myself. These are nice as an appetizer or even a main course when it’s too hot outside to cook.

Recipe and instructions:

You will need a package of rice paper wrappers. I bought mine at a health food store but it’s likely these are available in less expensive stores such as Superstore in Canada.

First prepare your filling ingredients. You will need:

Shred or slice thinly one cooked chicken breast or cooked pork. Cooked shrimp will also work. Slice very thinly (or shred) an assortment of vegetables. Here I used a pepper, cucumber, and green onions. Quantities used for  the vegetables were about 1/2 pepper, 5 or so green onions, and about one-third of an English cucumber (which was enough for 10 salad rolls) Also, about a tablespoon of broccoli slaw and a leaf of fresh basil per wrapper was also used.

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Fill a large bowl with warm water. Take the individual rice wrapper and soak it for 5 seconds in the water. Place the wrapper on a plate or the counter and let it sit for 30 seconds to soften.

Then, fill wrapper with a small amount of each of your ingredients, placing the ingredients near the bottom of the rice wrapper. The rice wrapper pictured below likely had too much filling; I tended to over fill mine and then, when it came time to eat them, they became “deconstructed salad rolls.”

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Carefully draw the sides of the filled rice wrapper towards the middle. Then fold the bottom in towards the middle and roll up.  Lather, rinse, repeat for as many rolls as you have filling for.  I had enough filling for about 10 salad rolls.  Cover with saran wrap once you’re done making the rolls so they do not dry out.

**Salad rolls are pretty versatile. Today I made them using shredded carrots, thinly sliced pieces of romaine lettuce, pepper, broccoli, and leftover canned salmon.

Enjoy with peanut sauce or your favorite dipping sauce.

Peanut Sauce:

1 c. water (GF chicken broth could also be used)
2 T. cornstarch
¼ c. peanut butter
1 T. oil
2 T. wheat free / GF soy sauce
2  – 3 T. Thai sweet chili sauce or to taste

Whisk together in a small pot and heat over medium heat until peanut butter is melted. If this becomes too thick, add  a little more water or broth.

Crunchy Lemon Shrimp

Super easy makes supper fast.

One package large frozen uncooked shrimp

Seasoned bread crumbs

Lemon Juice mixed with 1 T. melted butter or margarine

Thaw shrimp.  Dip shrimp in lemon juice/butter mixture then roll in bread crumbs.  Place on baking sheet.  Bake at 500 F. for about 10 minutes.  Good as an appetizer or serve with salad and rice or potatoes for a complete meal.

Taber Corn and Bean Salsa

Taber corn is the King of Corns.  My husband feels it is vastly superior to other corn. Taber corn is grown in Southern Alberta, Canada, where there is “near perfect growing conditions — sandy loam soil, long, warm summers and irrigated fields.”

Here is a easy recipe I’ve adapted from a  Taber corn distributor.

1 1/2 c. fresh corn

1 c. canned black beans, rinsed and drained

1 med. sweet red pepper, seeded and finely chopped

1 jalapeno pepper (handle with care and don’t rub your eyes after) seeded and finely chopped

1 tsp. garlic powder

2 T. lime juice

1 tsp. dried cilantro

1/4 tsp each salt and pepper

Cook corn in a small amount of water for about 4 minutes or until crisp-tender. Drain and cool.  Combine corn and remaining ingredients.  For variation, add in some chopped tomatoes and green onions.  Makes 4 cups.

Edited to add:  Another variation:  place a few tablespoons of this on a wrap, sprinkle with some shredded Jack or Cheddar cheese, and microwave for a minute, or until the cheese melts and the wrap is warm. Lunch is served!

White Bean Hummus

Adapted from www.rosereisman.com

1 cup canned white kidney beans, rinsed and drained
1 T. dried parsley
3 tbsp chopped green onions
2 tbsp tahini or a mild nut butter (such as almond)
2 tbsp water
1 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp dried oregano
1 tsp. garlic powder
1/8 tsp each: salt and freshly ground black pepper

In a food processor, combine beans, parsley, green onions, tahini or nut butter, water, olive oil, lemon juice, oregano, garlic, salt, and pepper. Purée until smooth.  Serve with pita or taco chips, or raw veggies.

Fresh Tomato Bruschetta

If pesticides are a concern, look for tomatoes “on the vine” as they are often grown without the use of pesticides.

4 tomatoes, seeded and diced

2 tsp. dried garlic

1 1/2 T. dried parsley

1 1/2 T. dried basil

1 T. lemon juice

1/2 T. olive oil

1/4 – 1/2 tsp. dried tarragon

A dash each of red pepper flakes and salt

Fresh ground pepper to taste

Mix together in a small bowl.  Let stand for three hours unrefrigerated to blend flavors before using. Or refrigerate overnight. Makes about 1 1/2 cups.

“My” Guacamole

Guacamole with my messy kitchen in the background - what can I say, I'd rather cook than clean!

2 Ripe Avocados, peeled and pitted
1 T. garlic powder
3 T. dried onion flakes
1 whole lime, peeled and halved
1 tsp. cumin
1/2 roma tomato
1 T. dried cilantro
1/2 tsp. sugar

Throw it all in a blender ( I have a Vitamix blender so I don’t have to cut anything before placing it in the blender) and blend until desired consistency. Scrape into a pretty bowl to serve (which is the hardest part of the whole recipe – you’ll need a good spatula for this.)

Hot Crab Spread

1 8 oz. pkg. cream cheese (low fat or fat free)

2 tsp. Worcestershire sauce

2 T. green onions, chopped

1 T. milk

1 7 1/2 oz. can of drained, flaked crab meat

Mix ingredients together and place in an 8″ buttered casserole dish. Top with toasted, silvered almonds.  Bake at 350 for 15 minutes.  Serve warm with crackers, pita chips, taco chips, french bread pieces, etc.