Scott’s salad roll’s

Hi, its Scott here with this weeks recipe and this week we have the Premier seeds direct seed of the month recipe and as you will know from last week’s podcast this months seed is a type of salad mix called gourmet loose leaf.

And with Richard been on a bit of a health kick I thought I would share a super heathy recipe using the salad leaf and other allotment vegetables.

And it is Vietnamese salad rolls and dipping sauce sometimes know as Vietnamese spring rolls, but these are not the cooked crispy spring rolls they are a mix of sliced raw vegetables, salad leaf and fresh herbs mixed with rice noodles and wrapped in rice paper.

The translation form Vietnamese to English is rolled salad and I think it’s a great way of eating salad and a great alternative to a sandwich for packed lunches.

So, lets head to the kitchen and here how it’s made.

As usual you can find this recipe and other on the and on my Instagram page seed to table plot 13 where you will also find a video on how to make them.

For this recipe you will need.

For the dipping sauce.

25g castor sugar

30g rice wine vinegar

30g fish sauce

The juice of one lime

2 sliced spring onions

1 red chilli diced.

And for the rolls

6 Vietnamese rice paper round sheets you can find these online or in your local Asian supermarket.

50g vermicelli rice noodles

And a selection of salad leaves, herbs and other vegetables from the allotment I wont give you specific weights because depending on what you use the weights will be different.

But I used gourmet salad mix, thinly sliced radish, thinly sliced raw courgette, thinly sliced carrots, raw fresh peas, thinly sliced peppers, thinly sliced cucumber, sliced spring onions and chopped coriander and basil.


Start by cooking the rice noodles for 1 minuet in boiling water the drain and run under cold water to completely cool then set aside.

 Now make the dipping sauce do this by whisking together all the ingrediants for the sauce and whisk until the sugar has dissolved.

Now prepare your choice of salad leaves, herbs and vegetables you just want everything thinly sliced.

Now we can make the rolls to do this take a rice paper sheet and dip it into hot water the water needs to be bath temperature and you just want to dip it to get it wet do not soak it in the water.

Now put the sheet on a work surface and then add to the centre of the sheet some of the noodles, salad leaves, herbs and vegies then spoon over a little of the dipping sauce and then roll them up tucking the ends up you can see how this is done in my video.

Once you have made them all serve with the rest of the sauce to dip into that end enjoy.

And that’s the recipe done and that’s it from me this week.

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