Sometimes at night when I can't sleep, I think about rice paper wrappers and stuff that might go in 'em. Over the last many months, I've been specifically pining over the notion of buffalo style salad rolls with all the fixin's including celery, carrots, noodles, herbs and greenery all wrapped tight and dunked into a nice cool ranch dressing.
|Sounds good, right?|
I even made them a couple of times, buffaloing tofu in a chickpea flour tempura batter and then deep frying 'em for a crunchy factor. Even though they were really tasty, they felt wrong. I think complicating something as simple as a fresh salad roll with the stress and annoyance of deep frying didn't do it for me.
|Important inside shot.|
So I solved my buffalo salad roll conundrum with oven fried Soy Curls. To buffalo is a verb I think everyone should start conjugating regularly, but only to vegan stuff.
Here's the breakdown map, so you can see what I'm talking about, they're not too complicated, and unlike their deep fried prototype, I'm willing to make this simpler kind a lot more. Plus, the Soy Curls get the best texture once they soak up the buffalo sauce.
The recipe for these is below, but if you want a neat n clean .pdf you can print off, just click on the photo above! Also, in case you're a fan of following blogs 'n such on Facebook, I finally made a Cake Maker to the Stars page over yonder.
Buffalo Salad Rolls
Make some salad rolls with a Buffalo-ed protein, rice noodles, minced celery, fresh herbs, shredded carrot and fresh greens (lettuce, spinach or arugula). Dip in ranch dressing and eat.For the Buffalo-ed Soy Curls:
- 2 cups Soy Curls
- Boiling water to cover
- 2 tablespoons sorghum flour (any type of flour would work)
- 2 tablespoons fine cornmeal
- ½ teaspoon garlic powder
- hefty pinch ground chipotle powder
- salt to taste
- 2-3 tablespoons canola oil, for baking
- Preheat oven to 425F and grease a parchment lined baking sheet with 2 tablespoons canola oil.
- Hydrate the Soy Curls in enough boiling water to cover. Let rest until softened (about 10 minutes), then drain and squeeze out very well. Transfer to a medium-large bowl.
- Combine the Soy Curls with the flour, cornmeal, spices and salt. Mix well until they're all covered, you only have a little flour mix left over in the bottom of the bowl.
- Spread evenly over the prepared sheet and bake stirring occasionally until golden brown, about 25 minutes.
- Remove from oven and set aside to cool.
I like Katie's Buffalo sauce, so I've based mine off of her proportions:
- 4 tablespoons extra virgin olive oil
- 4 tablespoons natural ketchup
- 2 tablespoons maple syrup (or agave)
- 2 ½ tablespoons hot sauce (like Red Hot)
- Mix well with a fork until the ingredients are emulsified.
- When the Soy Curls have cooled to a manageable temperature, toss them with enough of the sauce to coat well. While they rest and absorb the sauce, prepare the rest of your ingredients and boil your noodles.
Any vegan ranch dressing will work. When I'm lazy, I mix Vegenaise with a little unsweetened soy milk, onion powder, ground pepper and dill.
You'll Also Need:
- 1-2 celery stalks, finely sliced
- 1-2 carrots, shredded or julienned
- 1/3 package of white rice noodles (vermicelli), boiled until tender and drained
- rice paper wrappers
- fresh basil, mint or cilantro
Roll your Rolls!
- Fill a pan or try large enough to accommodate your wrappers with warm water. Place a piece of parchment on a cookie sheet, and lay out a clean smooth towel to create a nice work surface.
- Place a rice paper in the warm water. When the paper is just pliable, remove it from the water and place it on top of the towel(you don't want the paper super soft, because it'll get sticky and hard to work with, you just want it flexible enough that you can bend it to your will, you mind find you just want to soak one paper at a time).
- Now fill your papers, but just use a little of each, or they'll be too big and bust open. Place a little bit of everything greens, noodles, herbs, veggies and Soy Curls) on your paper.
- Fold the bottom of the wrapper up over the filling, towards the top of the paper. Then fold in each side making sure the paper is not getting bunched up. Gently pick up the bottom of the wrapper and roll up firmly.
- Cut each salad roll in half and serve with ranch dressing for dipping.
|Since these have been long eaten, you will have to make your own.|
I hope you make 'em and like em!