Boiled Egg Endive Salad Rolls with Cashew Dipping Sauce

Boiled Egg Endive Salad Rolls with Cashew Dipping Sauce, a deliciously light and colorful experience, packed with amazing flavors and healthful goodness.

Boiled Egg Endive Salad Rolls with Cashew Dipping Sauce, is a great Asian meal hosting delicious fresh veggies such as endive, carrots, lettuce, cucumbers, and a surprise bite of wasabi in the mayo, followed by a subtle spicy acidity of pickled asparagus.

When you think of salad rolls immediately you envision lettuce all rolled up, and are so surprised when you see these Asian creations wrapped in a semi-transparent skin hosting colors and freshness. I had experienced my first salad roll when having dinner at a Vietnamese restaurant in Edmonton. I was quite intrigued by the look of these and even more by the dipping sauce that had such an intense flavor. The rice paper wrapping was so delicate and fresh tasting, that I knew I had to try making these adding a little of my culinary flair to them.

I was thinking about what I wanted to do with a salad roll to make it my own and also add a little interest as there is usually one ingredient that is placed close to the surface just under a layer of rice paper. The norm is usually some sliced chicken or pork, and colorful one having cooked shrimp or prawns. There are also versions of vegetarian ones having some marinated tofu, I wanted to do something out of the norm, and what came to mind was boiled egg. I was thinking that white oval and the beautiful golden yellow center, would be just the thing to spike the interest of a foodie. To make things even more interesting and delicious, Nicoletta and I thought about this endive we bought at our local wonderful Old Strathcona's Farmers Market, at a stand called Sparrows Nest Organics. They have a wonderful baby endive that is to die for. Tender, juicy and just that bit of bitterness that the palate can handle. This endive is so good I can eat it just oh natural. Next stop, asparagus from Edgar farms. They have a pickled spicy asparagus that is just amazing and so subtle that it keeps you wanting sprig after sprig of this veggie. There is one more stop, Sunshine Gardens for their sunflower sprouts, these will replace the bean sprouts and also picked up some baby radishes and sweet carrots from them which will add in color and that wonderful peppery, and buttery sweet hit. I think were are ready to get these salad rolls together then it will be time to eat, yum.

Let's roll up these Boiled Egg Endive Salad rolls with Cashew Dipping Sauce!

To hold these babies together we need some rice paper rounds. This ingredient is so interesting. You can find them at your local Asian food market. They are very thin and crispy. How you get them to that silky soft workable skin is simply easy. A bowl of hot water and just a few minutes and these hard rice paper rounds turn into silky soft semi-transparent magical sheets. This is done just before you are ready to roll the salad rolls, first things first all the ingredients have to be ready. The star of the show the boiled egg cooked to perfection with that yolk firm and golden. You don't want a soft boiled egg as it would be very hard to achieve that fresh clean look with egg yolk running all over the place. Then all the veggies: endive, sunflower sprouts, carrots, cucumbers, all nice and slivered, along with paper-thin radish rounds and chives from our backyard. This roll is all about presentation and color. Get out those pickled asparagus and slice up those boiled eggs we are ready to roll and Nicoletta and I are getting hungry! We need a sauce for the inside and I opted for a wasabi mayo. I have to tell you a story about wasabi. My first experience with it was at a local Japanese restaurant. I had never had sushi before. I ordered some maki rolls and sashimi along with Tuna cheeks which I have to say were absolutely delicious and so flavorful. This was not on the menu, I was told that you have to talk to the chef and slip him some money, and he would make it for you, I am glad I did. Now back to the wasabi, I get my plate of rolls and I see this green stuff off to one side. I immediately think: guacamole or avocado and I slather some onto the maki roll, I bite in and all of a sudden this rush comes to my nose, my eyes begin to water and it feels like my nose is going to come off. It's funny how the server always comes at inopportune times and caught me in this frozen horrified space and asks if everything is fine. I couldn't answer and she looks at my plate and sees the amount of wasabi on the roll and says "oh no you didn't", and I nod yes with tears running down my face. She informed me of what wasabi was and that it would subside in a few minutes, I was so relieved when it did. Funny thing is that now I love wasabi and in a mayo in the right proportion makes it just that hit of zing that will liven the freshness of the veggies.

So now with the rolls made and the dipping sauce ready to be used, we are ready to dive into this work of art. I love the way those yolks just peak out like a ball of sunshine and those whites enhancing that point so well. Then you cut into it and all the other colors come through and the smell of that wasabi mayo just screams try me.

I love the ramekins like this teardrop one. Just look at the way the cashew dipping sauce flows onto the veggies and just starts its descent into flavor town. I bite in and the tenderness of that soft velvety rice layer makes way for the next waves of flavor. The tantalizing texture of the vermicelli slightly al dente and that mix of sesame oil just add that needed nuttiness, and the entourage of the sunflower sprouts, endive, salad greens, and carrots offer their slight bitterness/sweetness profile and those wonderful vibrations happening in my mouth with the crispness of this earthly goodness has me dancing on my chair to the sounds of mmms. The egg is just the richness needed with that creamy yolk, and that wonderful tender white, then out of nowhere the wasabi mayo comes in and clears the sinuses delivering a delicious blow to the palate. The pickled asparagus bought from Edgar Farms at our local farmers market is absolutely addictive and with its subtleness and spices, marries so well with the egg, veggies, and sauce, and those crunchy peanut morsels, are music to my ears and appetite. The dipping sauce adds that wonderful Chinkiang vinegar acidity and sesame oil nuttiness with a backdrop of sweetness from the soy, and hoisin sauce delights the palate even more as it loses itself in the wonderful interior of the Boiled Egg Endive Salad Rolls with Cashew Dipping Sauce. This recipe is a palate party all wrapped up in a roll, from the diverse textures to the vibrant flavors, I am sure this will be a spring hit in your home. Remember, have fun making it, and be adventurous and create in or out of your own box, that is if you feel you are living in one, lol.

I truly hope you enjoy these salad rolls, as we have made it with a lot of passion.

Song of the Day: " Be Yourself" by Audio Slave.

It was with utter sadness that we heard of Chris Cornell's death, his amazing vocal ability, and his deep rich spirituality and sensitivity, combined with his emotional deliverance, had me hooked the first time I heard him when he was with Sound Garden. He will be deeply missed and his music will live on forever.

Take care of yourself Chris.............................! See you in the afterlife. Maybe we can jam?

Boiled Egg Endive Salad Rolls with Cashew Dipping Sauce

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Boiled Egg Endive Salad Rolls with Cashew Dipping Sauce, a deliciously light and colorful experience, packed with amazing flavors and healthful goodness.

• Total Time: 42 minutes
• Yield: 5 salad rolls 1x

Ingredients

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Cashew Dipping Sauce:

• ¼ cup Chinkiang Vinegar
• 3 Tbsp cashew butter
• 2 Tbsp hoisin sauce
• 1 Tbsp soy sauce
• 1 tsp chili paste
• 1 Tbsp sweet soy sauce
• 2 ½ Tbsp cane sugar

Wasabi Mayo:

• 2 Tbsp mayo
• 1 tsp wasabi paste
• ½ tsp sweet soy
• ½ tsp chili paste
• 2 drops of Chinkiang vinegar
• 1 tsp sesame oil

Veggies and eggs:

• 2 large boiled eggs
• 2 medium carrots
• ¼ cup sunflower shoots
• 3 small radishes
• ½ cup baby endive
• 1 small cucumber
• 1 bundle of chives
• 2 bundles vermicelli rice noodles
• 5 round sheets of rice paper
• ¼ cup peanuts

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Instructions

Egg:

1. Place eggs in a medium saucepan and cover eggs with water.
2. Once water comes to a boil, turn off the heat, cover the saucepan and let the eggs stand in the water for 12 minutes for large eggs (9 minutes for medium eggs). Then drain and rinse with cold water.
3. Peel eggs and slice into 3 mm thick rounds, set aside on a plate.

Wasabi Mayo:

1. Combine mayo, soy sauce, chili paste, Chinkiang vinegar, and sesame oil.
2. Whisk well until smooth and set aside.

Cashew Dipping Sauce:

1. In a food processor, combine Chinkiang vinegar, cashew butter, hoisin sauce, soy sauce, chili paste, sweet soy, cane sugar.
2. Pulse until mixture becomes smooth and well incorporated, set aside.

Vermicelli Noodles:

1. In a medium sauce pan bring 4-6 cups of water to boil.
2. Turn off and place vermicelli noodles in and stir to loosen noodles.
3. Leave in water for about 2-3 minutes or until soft and tender.
4. Take out of water and drain.
5. Drizzle some sesame oil and toss the noodles to keep them from sticking, set aside.

Assembly:

1. Take a clean dish towel and moisten with warm water, and spread out on counter.
2. Fill a large bowl with warm to hot water.
3. Place two rice sheets at a time into the bowl leave for about two minutes or until soft and workable.
4. Carefully take one rice sheet out and spread out on the wet dish towel.
5. Take two egg rounds and carefully place on the center of the rice paper.
6. Place some salad greens, sunflower sprouts, then endive on top of the eggs.
7. Take some of the vermicelli noodles and place on each side of the egg and greens lengthwise, this will help hold things together.
8. Top endive with carrots, cucumbers, and drizzle some wasabi mayo on top.
9. Place some radish rounds and finally the pickled asparagus and crushed nuts.
10. To roll, fold the left and right sides into the center, then start rolling the rice paper into the middle using your fingers to hold the filling in tight as you complete the roll and rice paper overlaps.
11. Once completed place on serving dish.
12. Repeat this process until all rolls are completed.
13. Serve with a nice ramekin of the cashew dipping sauce.
14. To eat, cut salad rolls in half carefully.
15. With a spoon drizzle some of the cashew sauce inside and bite in.
16. Ready to serve!
17. Enjoy!

• Author: Loreto
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Vegetarian
• Cuisine: Asian inspired

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P.s. Some time ago we made these Sensational Shrimp Salad Rolls. Check them out!

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Loreto

When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.