Quick and delicious, runner-inspired recipes.
Great for: A fun, refreshing winter snack
I'm all for the potatoes, cheese and pasta that come with cold weather, but life is about balance. This recipe for Winter Rolls uses raw, seasonal ingredients to provide a refreshing break between cold-weather meals. The best thing about these rolls is the chance to get creative. Fill it with any vegetables and leafy herbs you have on hand.
- 12 rice paper sheets
- 8oz rice vermicelli noodles
- Juice of half a lime
- 1-2 tablespoons rice wine vinegar
- 1/2 teaspoon salt
- 5 radishes, thinly sliced
- 1/2 cup shredded carrots
- Fresh basil leaves
- Fresh mint leaves
- 1 head of endive
- 1 teaspoon chili garlic sauce
- Cook vermicelli noodles according to package directions.
- While the noodles are cooking, cover the sliced radishes in the lime juice, rice wine vinegar and salt. Let these pickle while you prepare the rest of the ingredients.
- Strain and rinse noodles to cool them off. Leave in the colander to dry.
- Organize the carrots, basil, mint and endive into piles for easy assembly.
- Fill a large, shallow bowl of water with very warm, but not hot, water. Make sure the bowl is big enough to fit the rice paper.
- Dip a sheet of rice paper into the bowl for about 15-20 seconds and lay onto a clean work surface.
- Place a small pile of vermicelli, and a tablespoon each of carrots, radishes, mint, basil and lettuce about 1/3 of the way up the rice paper.
- Fold in the sides of the rice paper like a burrito and wrap tightly. Continue with the remaining sheets of rice paper.
- Add a teaspoon of chili garlic sauce to the pickling liquid from the radishes and serve with the rolls.