{"id":778,"date":"2018-08-04T13:00:06","date_gmt":"2018-08-04T16:00:06","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=778"},"modified":"2018-07-06T16:12:58","modified_gmt":"2018-07-06T19:12:58","slug":"vegetable-salad-rolls","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/08\/04\/vegetable-salad-rolls\/","title":{"rendered":"Vegetable Salad Rolls"},"content":{"rendered":"<h2 class=\"no-top-margin recipe-detailTitle\"><span class=\"inverse\">INGREDIENTS<\/span><\/h2>\n<p><strong class=\"recipe-setTitle\">Vegetable Salad Rolls<\/strong><\/p>\n<p>\u00bd pkg rice noodles<\/p>\n<p>2 Tbsp rice vinegar<\/p>\n<p>salt<\/p>\n<p>8 large rice paper rounds<\/p>\n<p>\u00bd cup finely shredded zucchini<\/p>\n<p>\u00bc cup finely shredded carrot<\/p>\n<p>\u2153 cup finely shredded cabbage<\/p>\n<p>2 Tbsp chopped unsalted cashews<\/p>\n<p>1 green onion, sliced on an angle<\/p>\n<p>\u00bc cup fresh basil leaves (preferably Thai basil)<\/p>\n<p>\u00bc cup fresh mint leaves<\/p>\n<p>\u00bc cup fresh coriander leaves<\/p>\n<p><strong class=\"recipe-setTitle\">Cashew Dipping Sauce<\/strong><\/p>\n<p>3 clove 3 garlic cloves, minced<\/p>\n<p>tsp finely grated fresh ginger<\/p>\n<p>\u00bc tsp chili pepper flakes<\/p>\n<p>1 Tbsp sesame oil<\/p>\n<p>1 Tbsp tomato paste<\/p>\n<p>3 Tbsp cashew butter<\/p>\n<p>3 Tbsp hoisin sauce<\/p>\n<p>1 tsp sugar<\/p>\n<p>1 cup water<\/p>\n<h2 class=\"inner-heading recipe-detailTitle\"><span class=\"inverse\">DIRECTIONS<\/span><\/h2>\n<p><strong class=\"recipe-setTitle\">Vegetable Salad Rolls<\/strong><\/p>\n<p>1. In a bowl soak, noodles in very hot water to cover 15 minutes and drain well in a colander. Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.<\/p>\n<p>2. In a shallow baking pan (or a pie plate works well) dip a round of rice paper in hot water until pliable, just about 15 seconds.<\/p>\n<p>3. Carefully lay rice paper on a tea towel. Arrange a bit of zucchini, then carrot, then cabbage in a row at one end of rice paperl. Spread a small handful of rice noodles over and sprinkle with cashews and green onion. Top with basil leaves, mint and coriander. Tightly roll up rice paper, folding in sides when half rolled. (Don\u2019t worry if the first one is messy \u2013 it usually takes at least one to get the feel of rolling the salad rolls). Repeat with remaining rice paper rounds. Wrap rolls with damp paper towel, store in a resealable bag and chill.<\/p>\n<p>4. Salad rolls can be made up to a day in advance. To serve, slice each roll in half diagonally and serve with cashew dipping sauce.<\/p>\n<p><strong class=\"recipe-setTitle\">Cashew Dipping Sauce<\/strong><\/p>\n<p>1. Bring all ingredients up to a simmer in a saucepot over medium heat. Simmer, stirring occasionally, for 5 minutes. Serve sauce warm or at room temperature<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/media.foodnetwork.ca\/recipetracker\/dmm\/V\/E\/Vegetable_Salad_Rolls_003.jpg\" alt=\"Vegetable Salad Rolls\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>INGREDIENTS Vegetable Salad Rolls \u00bd pkg rice noodles 2 Tbsp rice vinegar salt 8 large rice paper rounds \u00bd cup finely shredded zucchini \u00bc cup finely shredded carrot \u2153 cup finely shredded cabbage 2 Tbsp chopped unsalted cashews 1 green onion, sliced on an angle \u00bc cup fresh basil leaves (preferably Thai basil) \u00bc cup [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-778","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/778","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=778"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/778\/revisions"}],"predecessor-version":[{"id":779,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/778\/revisions\/779"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}