What do you do with leftover roast? For many years I used to put it into salads, sandwiches or stir-fries and then one day I simply wrapped them in rice paper with some vegetables and glass noodles, making very unorthodox version of spring rolls. Since then this is the first thing I think about when I take out the leftover roast from the fridge. Spring rolls with leftover meat proved not only easy, quick and healthy, but most of all extremely versatile and convenient. They can be made with any vegetable found in the fridge, while rice paper and glass noodles can be stocked for long months or even years. If you have ever made spring rolls you probably know that they can be served for any meal of the day, as a starter, a snack or a main dish. They are also an excellent choice for a picnic, for packed lunch at work and I often prepare them for long car journeys instead of traditional sandwiches. (If you are not the one who drives, you can even dip them in a bowl of sauce!). Last but not least, they can be made well in advance and kept in the fridge for several days (as long as they are tightly wrapped in cling film).
The rolls can be served with any sauce of your choice, but my absolute favourite now is a mixture of soy sauce, chili oil and vinegar. It’s hot and slightly acid thank to the vinegar.
Preparation: 30 minutes
Ingredients (serves two):
2 big slices of roast chicken, turkey, pork, beef, lamb…
6-8 (22 cm or 8 3/4 in) rice paper sheets
1 small individual package of glass noodles (40 g)
2 big carrots
(roast sesame seeds)
5 tablespoons low sodium soy sauce (or less if using standard soy sauce)
1 tablespoon chili oil
2 tablespoons rice vinegar
Cover the noodles with boiling water. Put aside for 15 minutes.
In the meantime cut up the carrots into matchsticks and cut the roast slices into rectangular pieces.
Combine the sauce ingredients in a bowl.
Fill a big wide bowl with warm (not hot) water.
Dip rice paper sheets one by one in the water, immersing them delicately so that you don’t break them.
As soon as the sheet softens ( after about ten seconds), put it onto a chopping board.
Rinse the noodles.
Place horizontally a stack of the carrot and roast pieces, a bit of the noodles and the mint leaves close the the rice paper edge (the
one which is closest to you).
Sprinkle with sesame seeds if you like them and roll tightly starting from the edge which is closest to you.
Proceed in the same way with the remaining rolls.
Serve them immediately as they are or cut in two horizontally.
If you wish to serve them later, wrap them individually in cling film because they dry out very quickly.