saigon rolls

June 6, 2011

Such a beautiful weekend on the East Coast!  Saturday was spent biking through Central Park and loafing around the city.  At the point of starvation, I stopped at Lili 57 for a bite which I found by typing a quick “gluten-free friendly” search in the area.

Everything I tasted was incredible, most notably my appetizer, which happened to be so good, a second plate had to be ordered.

The saigon roll had avocado, cucumber, lettuce, rice vermicelli, mango and cucumber rolled together in a rice wrap.    The odd combination was slap-ya-mamma-worthy at the very least.

So good, in fact, I was determined to recreate the masterpiece.   The rolls were served with a spicy mint dip, that I had no luck in finding at the Asian market.  
Instead, I added mint leaves inside the roll and used this sweet and tangy sauce, which turned out equally delicious.

Saigon Rolls
vegan, gluten-free
rice wrappers
Maifun noodles
mint leaves
San-J Sweet and Tangy Sauce

  1. Slice mango and avocado in thin, long slices.
  2. Using a julienne, finely shred cucumber.
  3. Coarsely chop mint leaves.
  4. Soak noodles and wrappers in hot water to soften.
  5. Add all ingredients to the center of the soft rice wrapper, fold in the ends and roll tightly.
  6. Serve with sweet and tangy sauce.