Karen Barnaby: Salad rolls made special with rice paper

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Rice papers for salad rolls can be dipped in water and stacked between pizza pans to keep them supple and ready to roll

In 1982, I ate my first salad roll at one of the older, established Vietnamese restaurants on Spadina Avenue in Toronto, right before my first bowl of pho.

Intently watching the stern, elegant chef flow from task to task, I saw that the rice papers for salad rolls were dipped in water and stacked between pizza pans to keep them supple and ready to roll, or to be served with platters of grilled meats with fresh herbs and vegetables that came from another kitchen that was behind closed doors.

The “pizza” looked fantastic, but a little too complex to explain in a recipe since the making of it is filled with detailed nuance. Cut the rice paper with scissors into 1-inch wide strips into a large bowl. Stir the sugar, lime juice, fish sauce and chili garlic sauce together.

 

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