Thai Walnut Salad Rolls



1 tbsp. olive oil
1 onion (finely diced)
1/4 cup mango chutney
4 tbsp. sweet chili sauce
1 tbsp. fish sauce
1 cup California walnuts (toasted and finely chopped)
1 cup rice noodles
8 rice paper wraps
1 cup bean sprouts
1 cup carrot (shredded)
1 cup sugar snap peas (sliced lengthwise)
8 cilantro sprigs
16 mint leaves
Tip: For a heartier roll, add cooked shrimp, shredded chicken or pork.


Fresh herbs and veggies, topped with a sweet and spicy walnut paste, are neatly wrapped in rice paper to form a refreshing appetizer or light snack.


Toasting Walnuts
In large, dry skillet over medium-high heat, toast walnuts, stirring occasionally, until lightly brown, about 1-2 minutes; set aside.

Walnut/Onion Paste
In a large heavy-bottomed pan, heat oil over medium heat. Add onions and sauté until caramelized, about 10 minutes. Add chutney, 1 tablespoon chili sauce and fish sauce and cook another 2 minutes. Transfer to a bowl and add walnuts; set aside.

In a small sauce pan, bring 3 cups water to a boil and cook rice noodles for 5-7 minutes or until al dente. Rinse noodles with cold water and drain. Transfer to a bowl and add remaining chili sauce, stirring to coat noodles.

To Assemble the Rolls
Fill a medium mixing bowl with 3-4 cups hot water. Submerge one sheet of rice paper in hot water until it has softened, about 15-30 seconds. Remove and place on a cutting board lined with kitchen towel or damp paper towel. Stretch out rice paper so that there are no folds.

Place 1 tablespoon of the noodles in the center of rice paper and stretch out to form a small rectangle. Top with 2 tablespoons of walnut/onion paste and 1 tablespoon each of bean sprouts, carrots, snap peas, 1 cilantro sprig and 2 mint leaves.

Fold bottom end of wrap over the filling and tuck to form a compact log. Fold the ends in and continue to roll into a tight cylinder. Arrange seam side down on platter.

Repeat steps to make 8 rolls. Serve immediately.