flavour packet from vegetarian instant noodles (ramen)
Quick Pickled Cucumbers
½ english cucumber, cut into thin diagonal slices
2 tbsp (30 ml) water
1 tbsp (15 ml) white vinegar
½ tsp granulated sugar
¼ tsp salt
For the Salad Rolls
6 pieces of round rice paper
¾ cup peach strips (canned or fresh)
Quick pickled cucumbers (see above)
1 package instant ramen noodles, cooked, drained, and rinsed with cold water
¼ cup roasted and salted shelled sunflower seeds
1 cup strips of red cabbage (about 2 ½ inches long)
20 mint leaves, stems removed
Method
Sunflower Seed Sauce
Place all ingredients in a blender.
Turn the blender on low and then slow turn up to high speed. Process until mostly smooth.
Quick Pickled Cucumbers
Stir together the water, vinegar, sugar, and salt in a medium-sized bowl.
Add in the cucumber slices and stir to coat.
Allow to sit for at least 10 minutes before using in the salad rolls.
To Make The Salad Rolls
Choose a frying pan large enough to fit the rice paper. Fill the pan with cool water until it covers about one inch deep.
Submerge one rice paper in the water for about 3-5 seconds. Remove to a plate or cutting board. The paper will continue to soften after removing it from the water.
To the centre of the rice paper, place (in order) ~3-4 strips of peaches, ~3 to 4 slices pickled cucumbers, ¼ cup of cooked noodles, 1 tbsp sunflower seeds, ~5-6 strips of cabbage, & 3 slices of mint.
Fold the bottom half over the toppings. Fold the left side and then the right side over the toppings as well. Then, rolling from the bottom, roll to the top. When rolling, try to roll as tightly as possible.
Serve with the sunflower seed dipping sauce. Cover with a damp tea towel to keep the wrappers soft. If it will be more than one hour before serving, wrap each one in plastic wrap and keep in the fridge.
3 hours 15 minutes
