Unrolled, rolled summer rolls

[not2late]

I borrowed Mark Bittmans new book Bittman Takes on America's Chefs a couple of weeks ago. Anyhow, here's his recipe for

Unrolled Summer Rolls
(serves 4)

Dressing:
1/4 cup Vietnamese fish sauce
1 tablespoon sugar
1 tablespoon peeled minced ginger
1 teaspoon Vietnamese chili-garlic paste or a chopped chili to taste
Salad components:
4-6 cups lettuce, washed and torn or chopped
1 to 1 1/2 cups cooked rice noodles
1/2 cup shredded carrot
1/4 cup fresh mint leaves, torn or left whole
1/4 cup fresh Thai basil (or regular basil) torn or left whole
1/4 cup fresh cilantro. torn or left whole
12 slices cooked pork OR 12 poached or grilled shrimp

Mix the dressing ingredients together with 1/4 cup of water to form a thin sauce.

Divide the lettuce among 4 plates. To each plate, add a quarter of the noodles, carrrots, herbs, and pork or shrimp. Pour the dressing over the top. Serve.

Here's what I did to it...

Low Carb Summer Rolls
serves 4

Dressing:
1/4 cup Vietnamese fish sauce
1 tablespoon sugar substitute
1 tablespoon peeled minced ginger
1 chopped chili to taste
Rolls:
Whole Boston or Bibb lettuce leaves
1 to 1 1/2 cups shiritake noodles.
1/2 cup shredded carrot (for Induction folks use jicama or a cucumber)
1/4 cup fresh mint leaves, torn or left whole
1/4 cup fresh Thai basil (or regular basil) torn or left whole
1/4 cup fresh cilantro. torn or left whole
1 cup cooked chicken or pork sliced into a thin julienne OR shrimp
Sauce:
1/2 cup mayonnaise
1 finely minced garlic clove
pinch cayenne pepper
1/2 teaspoon mustard powder
water

Combine all the dressing ingredients. Set aside

Combine the mayo, garlic, cayenne and mustard powder with enough water to make a thin sauce. Set aside.

Rinse and drain the shiritake noodles. Using a pair of clean scissors, snip the noodles into 1-2 inch pieces (not necessary, but is less messy when you eat them). Add the herbs, carrot/jicama/cucumber, and the meat. Toss with the dressing.

To eat, spoon some of the mixture into a whole lettuce leaf, dab on the mayonnaise sauce, roll up the edges and eat.

:yummy

[Heidi3]

Ok I will be making these :yes

[Isabeau]

Mmmm..that looks so good.

[not2late]

If you don't feel like rolling the filling into the lettuce leaves, you can do what Bittman did and have it as a salad. The mayonnaise sauce he stuck in the back of the book as a footnote to another mayo recipe (pays to read the whole book doesn't it?)

And if you want to make it ahead, toss the dressing with the noodles and the meat, refrigerate and before you serve, toss in the herbs and the veggie.