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Ingredients

• 1/2 cup golden brown sugar
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 2 cups pecan halves
• Nonstick vegetable oil spray and foil
• 1 shallot, sliced finely
• 1/3 cup of oil
• 1 tablespoon Sri Racha sauce
• 2 cloves garlic, minced
• 5 Tablespoons sugar
• 5 Tablespoons rice wine vinegar
• 4 Tablespoons water
• 2 Tablespoons fish sauce
• 2 Tablespoons shallot oil (see above)
• 2 oz rice vermicelli
• 1/4 head of red cabbage, thinly julienned, makes 2 cups
• 1/4 head of napa cabbage, thinly julienned, makes 2 cups
• 1 large carrot, thinly julienned
• 1/2 small jicama, thinly julienned, makes 2 cups
• 1 large ruby grapefruit, peeled, membranes and seeds removed
• 1/2 cup cilantro leaves, chiffonade
• 1/2 cup scallions, chiffonade
• 1/2 cup Rau Ram – polygonum (Vietnamese Mint), chiffonade
• 1/2 cup of Thai basil leaves, chiffonade
• 5 small pieces of butter lettuce, ribbed and tear into 2x3 inch pieces
• 1/2 cup mint leaves, whole
• 20 round 8-inch Vietnamese rice paper

Description

Putting In More Vietnamese Into Slanted Door's Grapefruit And Jicama Salad, I Have Adapted The Recipe And Served The Salad As A Springroll. The Tantalizing Sweet, Sour, Salty And…

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