Kale roll
I came up with this snack on the go when I was looking what I have in the fridge. It's some sort of a fresh spring roll but without the rice wrapper. It makes a great lunch, snack or appetizer, and it super simple to make.
For the roll:
dino kale
rice vermicelli
cucumber
carrot
avocado
thai basil
coriander/cilantro
prawns or what ever you like
Nuoc cham dipping sauce (this amount is perfect for 1 or 2 ppl):
2 tbsp Asian fish sauce
1 tbsp rice vinegar
1 tbsp lime juice
pinch of sugar
1/2 garlic clove minced
red chili
Boil rice vermicelli and drain in cold water. Wash and cut the vegetables. Put the drained vermicelli on the kale leaf and layer the rest on top. Season with some nuoc cham sauce. If you want to make more nuoc cham it is easy to remember the proportions. The amount of rice vinegar and lime juice are always half of the asian fish sauce amount. You can easily adjust the garlic and chili to your own taste.
You can choose any kind of salad leave and add toppings of your own. Dino kale is a good choice because it doesn't break easily and it is also more nutritious than iceberg or other lettuces.
When eating pull the kale edges on top so it looks like a roll in your hand. That way makes it easier and less messy to enjoy.