Peach Sunflower Seed Salad Rolls

Clock Icon 25 minutes |
Servings: 6 |
Prep: 25 minutes |
Cook: 0 minutes

Ingredients

Sunflower Seed Sauce (Yield: 1 cup)
  • ½ cup (125 mL) shelled, roasted and salted sunflower seeds
  • ⅓ cup (75 mL) canola oil
  • ⅓ cup (75 mL) water
  • 1 tbsp (15 mL) apple cider vinegar
  • 1 tsp (5 mL) honey
  • 1 clove garlic, minced
  • 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 (2 mL)granulated sugar
  • ¼ tsp (1 mL) salt
For the Salad Rolls
  • 6 pieces of round rice paper
  • ¾ cup (175 mL) peach strips (canned or fresh)
  • Quick pickled cucumbers (see above)
  • 1 package instant ramen noodles, cooked, drained, and rinsed with cold water
  • ¼ cup (50 mL) roasted and salted shelled sunflower seeds
  • 1 cup (250 mL) strips of red cabbage (about 2 ½ inches long)
  • 20 mint leaves, stems removed

Method

Sunflower Seed Sauce

  1. In blender place all ingredients. Put lid on.
  2. Turn blender on low and then slowly turn it to high speed. Process until mostly smooth.

Quick Pickled Cucumbers

  1. In medium size bowl place water, vinegar, sugar, and salt.
  2. Add in cucumber slices. Stir to coat.
  3. Allow to sit for at least 10 minutes before using in the salad rolls.

To Make The Salad Rolls

  1. Choose a frying pan large enough to fit the rice paper. Fill the pan with cool water until it covers about one inch deep.
  2. 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.
  3. To the centre of the rice paper, place (in order) ~3-4 strips of peaches, ~3 to 4 slices pickled cucumbers, ¼ cup (50 mL) of cooked noodles, 1 tbsp (15 mL) sunflower seeds, ~5-6 strips of cabbage, & 3 slices of mint.
  4. 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.
  5. Serve with the sunflower seed dipping sauce. Cover with a damp tea towel to keep the wrappers soft. If longer than one hour before serving, wrap each one in plastic wrap and store in the fridge.

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