roll fresh

Cold Deli Sandwich Ingredients
best vegetarian deli sandwich shops in San Diego
2 - Tablespoon Mayonnaise

1 - submarine roll, partially split

4 - lettuce leaves

1 - medium tomato, cut into 4 slices

2 - slices Bologna

2 - slices Cotto Salami

2 - American Cheese Slices

Directions

Spread mayo onto cut sides of sandwich roll.

Fill with remaining ingredients.

Cut deli sandwich crosswise in half to serve.
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Food: Vietnamese Spring Rolls

by San Diego
INGREDIENTS (Nutrition)
2 ounces rice vermicelli
8 rice wrappers (8.5 inch diameter)
8 large cooked shrimp - peeled, deveined and cut in half
1 1/3 tablespoons chopped fresh Thai basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
2 leaves lettuce, chopped

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

DIRECTIONS
Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, and drain.
Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place 2 shrimp halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
In another small bowl, mix the hoisin sauce and peanuts.
Serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.
The fish sauce, rice vermicelli, chili garlic sauce, hoisin sauce and rice wrappers can be found at Vietnamese food markets in San Diego vietnamese food san diego
Vietnamese Spring Rolls