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Flavors Recipe of the Month

Brian Frakes- Executive Chef @ The Pfister Hotel, Milwaukee WI

Forkless salad rolls, cloudberry dipping sauce


10 ea rice paper sheets

12 oz assorted lettuces

3 oz French green beans, julienned

1 ea carrot, julienned

1 oz mint, torn

2 ea red pepper, julienned

2 oz extra virgin olive oil

10 pc lolla rossa or red oak lettuce

Salt and pepper to taste


Properly wash and dry all vegetables and set aside. Toss the julienned vegetables gently in olive oil and season with salt and pepper. To begin assembling the rolls, place a piece of rice paper in warm water until it softens, approximately 20 seconds. Remove and place on a dry cutting board.

Carefully place a few pieces of the julienned vegetables in the middle as if you were preparing sushi. Place a small amount of the mixed lettuce on top and sprinkle with torn mint. Roll up gently from the bottom, pulling ingredients towards you to tighten. Fold in the sides and continue rolling to the top. Repeat with the remaining ingredients. Gently place the roll into a large leaf of lolla rossa (for autumn leaf look) and secure with a mini clothespin or binder clip. Line up rolls neatly on a platter and serve with your favorite salad dressing to dip into.

For the cloudberry dipping sauce:

In a blender combine 3oz cloudberry jam, 1oz dijon mustard, juice of half of a lemon, 2 ice cubes and drizzle in 6oz olive oil.

Page updated: March 22nd, 2014


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