Chewy and Tangy Octopus Salad Giant Summer Rolls
Chewy and Tangy Octopus Salad Giant Summer Rolls
How to Make a Healthy Diet-Friendly Octopus Salad Giant Summer Roll
I made these giant summer rolls by layering several sheets of rice paper. The salad, tossed in a flavorful sauce, is quite moist. To make a simple, diet-friendly meal, I spread out perilla leaves and rolled them up like kimbap.
Main Ingredients- 10 Lettuce leaves
- 1/2 Red bell pepper
- 1/2 Yellow bell pepper
- 2 Korean green chili peppers
- 1 Cooked octopus leg (approx. 150g)
Cooking Instructions
Step 1
Start by preparing your fresh vegetables. You’ll need 10 crisp lettuce leaves, half a red bell pepper for vibrant color, half a yellow bell pepper, and two fragrant Korean green chili peppers. I chose fresh bell peppers from the supermarket, and the lettuce and chili peppers were from my garden.
Step 2
Wash the lettuce leaves thoroughly. To ensure minimal moisture, use a salad spinner to dry them as much as possible. Once dried, thinly slice the lettuce into strips.
Step 3
Cut the bell peppers in half, then carefully remove the stems and seeds. For the Korean green chili peppers, slice them lengthwise and remove the seeds as well. Thinly slice both the chili peppers and bell peppers on an angle to create appealing julienne strips. This slicing method enhances their texture.
Step 4
Prepare one cooked octopus leg (about 150g), known for its satisfying chewy texture. If the octopus is frozen, it’s easier to slice thinly when slightly thawed. Slice it as thinly and diagonally as possible. For an even more tender bite, julienne the slices once more into very fine strips.
Step 5
Place the julienned octopus in a sieve to drain any excess liquid. Transfer the drained octopus to a bowl. Add 1 tablespoon of minced garlic, 1 tablespoon of soy sauce, 3 tablespoons of sweet and tangy vinegar, 1 tablespoon of sweet plum extract, and 3 tablespoons of fragrant olive oil. Gently mix everything together to create a delicious octopus salad.
Step 6
In a large bowl, combine all the julienned vegetables. Add the dressed octopus salad and toss gently until all the ingredients are evenly coated with the dressing. This makes a wonderful octopus salad that’s also delicious to enjoy on its own!
Step 7
Now, let’s prepare the rice paper for the summer rolls. Avoid using hot water, as it can make the wrappers too flimsy. I prefer using lukewarm water from my filtered dispenser. The key is to have the water warm, not hot or cold.
Step 8
Lightly dip a rice paper wrapper in the water until pliable, then carefully lay it flat on your work surface. For a more substantial roll, I overlapped 4 wrappers to create a larger base. Place 4 perilla leaves on top of the layered wrappers. Then, spoon half of the octopus salad mixture generously onto the perilla leaves.
Step 9
Fold the left and right sides of the rice paper inwards over the filling. This helps to neatly enclose the ingredients and prevents them from spilling out.
Step 10
Starting from the bottom, tightly roll the wrapper upwards, enclosing the filling completely. Roll it firmly to create a beautiful, sturdy giant summer roll, much like a generously filled kimbap.
Step 11
If the wrapper tears due to the salad’s moisture, don’t worry! Simply dip a small piece of rice paper in water and gently press it onto the torn area to seal it. Just like that, I’ve created two magnificent octopus salad giant summer rolls. Enjoy this healthy and delicious meal!
