RICE PAPER SALAD

Serves: 2 (as a side)

8 sheets 8.5-inch (22-cm) rice

■ paper cut into 1-inch (2.5-cm) wide strips

1 1/2 tsp (7.5 mL) sugar

■ 2 tbsp (30 mL) lime juice

■ 1 tbsp (15 mL) fish sauce

■ 2 tsp (10 mL) chili garlic sauce,

■ or more or less to taste 4 tbsp (60 mL) neutral-flavoured

■ vegetable oil 1/2 cup (125 mL) thinly sliced ■ shallots 3 tbsp (45 mL) thinly sliced

■ green onions 1 cup (250 mL) Granny Smith ■ apples, cut into matchsticks 1 cup (250 mL) coarsely

■ chopped cilantro

1 cup (250 mL) coarsely

■ chopped mint leaves 2 tbsp (30 mL) chopped roasted

■ peanuts 1 hard cooked egg, peeled

■ and halved

1. Cut the rice paper with scissors into 1-inch (2.5-cm) wide strips into a large bowl. Stir the sugar, lime juice, fish sauce and chili garlic sauce together.

2. Heat the oil over medium heat. Add the shallots and fry, stirring frequently until the shallots are golden and crisp. Add the green onion and remove from the heat. Cool.

3. Add the shallot mixture to the rice paper and mix with your hands to coat the strips with the oil. Add the fish sauce mixture, apple and cilantro.

4. Mix well and let sit for 15 minutes. Transfer to a serving dish and garnish with the peanuts and egg. Serve immediately.

Note: I love the soft and chewy texture of this salad, and it’s great with grilled meats, especially steak.