2 anchovies, in oil, drained, or 2 tsp anchovy paste
1 small garlic clove, minced
Pinch of salt
Pinch of Pepper
6 medium-size sheets of rice paper
1 head butter lettuce, leaves separated
24 snap peas, trimmed
3 mini cucumbers, each sliced into 6 spears
1 75-g pkg microgreens, (4 cups)
1 avocado, peeled and sliced into 12 lengthwise
1/2 cup large mint leaves
1/2 cup large basil leaves
YIELD 12 rolls
WHIRL buttermilk, mayo, parsley, green onions, anchovies, garlic, salt and pepper in a blender until smooth.
COVER a cutting board with a clean, damp kitchen towel. Fill a pie plate with water and place beside board. Line up veggies and herbs near board. Working with 1 rice paper sheet at a time, dip into water and soak until just pliable, about 15 sec. Gently lay wet sheet on towel.
LAYER 3 lettuce leaves, 4 snap peas, 3 cucumber spears, microgreens, 2 avocado slices, mint and basil along bottom third of sheet, letting greens overhang the sides by an inch. Lift the sheet edge nearest you and roll up tightly to form a log. Cut roll in half and arrange, seam-side down, on a platter. Repeat with remaining ingredients. If rice paper sheets curl before being soaked, don’t worry. Serve salad rolls immediately, with dressing for dipping and drizzling, or cover with a damp paper towel and refrigerate up to 4 hours.