Ithailian Spring Roll
Servings
Makes 6
Prep Time
15 Minutes
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Ingredients
- 1/4cup Olive Oil
- 1tsp Mustard Powder
- 1 Tbsp Citrus Explosion
- 1 ½ tsp Oregano, leaves
- ¼ tsp Thai Red Chili
- 2 Tbsp Hot Honey
- 1 clove Garlic, crushed
- 3 Tbsp Balsamic Vinegar
- ¼ tsp Lemongrass, chopped
- 2 oz Vermicelli
- 8 oz Romaine, shredded
- ¼ cup Banana Peppers
- ¼ cup Roasted Red Peppers, drained and chopped
- ¼ cup Thai Basil, leaves
- 12 ea Rice Paper Wrapper
- 12 slice Pepperoni
- 6 slice Salami
- 12 slice Ham
- 12 slice Provolone Cheese
Recipe Preparation
- Prepare the dipping sauce by mixing all the dip ingredients in a large bowl and whisk to combine.
- Set aside until ready to use. It will probably separate and you will need to whisk it again just before using.
- For the salad filling, chop the Vermicelli rice noodles a bit if they are too long. Add all the salad filling ingredients to a bowl and toss to combine.
- Prepare a wide bowl filled with room temperature water.
- Assemble the roll
- Dip one rice paper into the water. Top two pepperoni slices, two salami slices, one ham slice, and two provolone slices. Add some of the salad mix to the middle.
- Roll up the rice paper and tuck in the sides to form the summer roll. Dip a second rice paper and use it to double-wrap the roll.
- Repeat with the remaining ingredients.
- Slice the rolls in half and serve with the sauce.
