Fall Salad Rolls with Sugar Pickled Jerusalem Artichoke


Everything is in season for a great salad roll right now!

This seems out of season but looking around the garden I had everything right there to make some great salad rolls.  The Sugar pickled Jerusalem Artichokes add an unusual crunch, and the sorrel blends in perfectly. I personally like salad rolls with just salad in side but if you like cooked prawn, shrimp, or fried egg ribbons, all work well as additions.  I serve peanut and sweet chilli dipping sauce because I love them both. Salad rolls are a bit of a commitment, lots of slicing dicing and assembling required but I promise they are delicious and it is well worth the effort.

To make the rolls you will need:

1 bunch Sorrel, or lettuce if you don’ t have sorrel handy cleaned, dried and thinly sliced

2 Carrots peeled and coarse grated

1 bunch colourful radishes well scrubbed, but not peeled, thinly sliced or match sticked

2 green onions diagonally sliced

1 batch Sugar pickled Jerusalem artichokes(see recipe below) drained as needed

A hand full of cilantro & cress washed, dried and roughly chopped

10 Rice Paper discs soaked in COLD water for 10 mins, cold water is important here if the water is hot all the discs will stick together. 

200g Rice noodle vermicelli boiled until soft, rinsed in cold water, and well drained (I give them a spin in the salad spinner)

Sugar Pickled Jerusalem Artichokes

Sugar Pickled Jerusalem Artichoke: Combine ½ cup of each white sugar, white vinegar, and water don’t worry if the sugar does not totally incorporate it will dissolve on its own as the mixture rests. Clean, peel and match stick 1 cup(about 4 tubers) Jerusalem artichoke, the tubers will oxidize and discolour quickly so add the match sticks to the marinade as you work. Cover and rest in the fridge for 2 hours or over night.

Work on a dry kitchen towel

To assemble the salad rolls: Get everything in one place assembly line style. Remove one rice paper disc from the soaking water and lay it flat on a clean dry kitchen towel, add a bit of all the fillings and vermicelli, in a neat pile in the center of the disc, fold in edges over the filling and roll up like a burrito, take care not to over fill or the rice paper will tear, and try not to let the rice paper soak too long or it will fall apart.

Sweet chili sauce

Sweet Chili Sauce: Traditionally Thai sweet chili sauce is made with bird chilis I do mine with a jalapeno to keep the heat factor down, but you can use whatever kind of hot pepper you like. Whisk together 1 deseeded minced hot pepper, 3 tbl rice wine vinegar, 1 tbl sugar, ½  glove micro grated garlic, cover and set in the fridge for at least 2 hours or over night.

Peanut sauce

Peanut Sauce: Whisk together 2 tbl peanut butter, 4 tbl water, 1 tsp soy sauce, 1 tsp honey, ½ clove micro grated garlic, ¼ tsp fresh chili paste(sambal oelek)

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