Baja Salad RollsPrep Time:
30 mins. Cook Time:
10 mins. Serves:
12 orders (3x12)
An exotic blend of orange, cocoa and smoky chipotle peppers, mixed in a rich tomato base with a robust assortment of spices.
6 cups (1.5 L) cooked jasmine rice (2 kg)
3 cans (19 oz each) black beans, drained and rinsed
3 cups (750 mL) corn (450 g)
1 1/2 cups (375 mL) chopped fresh cilantro leaves (75 g)
3/4 cup (175 mL) fresh lime juice
1 tbsp (15 mL) salt (15 g)
36 rice paper wraps (9-inch/23 cm)
6 cups (1.5 L) shredded leafy or Romaine lettuce (180 g)
3 red peppers, thinly sliced (540 g)
3 mangos, thinly sliced (540 g)
3 avocadoes, each sliced into 12 pieces (315 g)
3 cups (750 mL) E.D.SMITH® Saucemaker Baja Chipotle Sauce
3 cups (750 mL) E.D.SMITH® Saucemaker Satay Sauce
3 cups (750 mL) E.D.SMITH® Saucemaker Zesty Orange Ginger Sauce
Toss rice with black beans, corn, cilantro, lime juice and salt. Set aside. Soak a rice paper wrap in hot water for 10 seconds or until pliable; carefully transfer to a slightly damp kitchen towel.
Top 1 rice paper wrap with 5 g lettuce, 70 g rice mixture, 15 g red pepper, 15 g mango and 1 slice avocado. Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Store, tightly covered with plastic wrap, until ready to serve or up to 2 hours.
1 order (3 rolls): Cut each roll in half on an angle. Serve with 1/4 cup (60 mL) each Baja Chipotle Sauce, Satay Sauce and Zesty Orange Ginger Sauce.
Cook’s Note: Also serve with E.D.SMITH® Saucemaker Sweet Chili Sauce.