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  • Rachel

Salad rolls

Updated: Apr 28, 2022

A recipe I have made many, many times but just recently rediscovered!

Salad rolls are so fresh and light.

They are especially delicious when made with love from all the local produce we are patiently awaiting this Spring and Summer.


dipping sauce
  • 1/2 cup peanut butter, smooth

  • 1 lime, juice and zest of

  • 2 tsp sesame oil

  • 3 tbsp sweet chili sauce

  • 4 tbsp rice vinegar

  • 4 tbsp tamari or soy sauce

  • 1 tbsp maple syrup

  • 4 cloves garlic, halved

  • 2 tbsp fresh ginger, chopped

  • 1-2 tbsp oil

  • 1/2 bunch cilantro, chopped

Salad rolls
  • 1 block tofu, pressed/drained & cut into 1/2-1 inch slices (**can use tofu uncooked or lightly brown tofu strips on each side in a non-stick frying pan)

  • 2 carrots, julienned or grated

  • 1 red bell pepper, julienned

  • 2 cups bean sprouts

  • 1 cucumber, julienned

  • 1/2 cup green onions, sliced thinly on the diagonal

  • 1/2 bunch cilantro, chopped

  • 1/2 cup mint or basil, chopped (optional)

  • 14 six inch rice paper wrappers

  • 1/2 of a 250g package rice vermicelli noodles

**I use whatever herbs I have on hand. The salad rolls taste great without herbs too**


dipping sauce:
  1. Blend all dressing ingredients except cilantro and oil with a hand blender or food processor

  2. Add oil in and mix until incorporated

  3. Stir in half the cilantro and set aside

salad rolls:
  1. Set out all of your salad roll ingredients

  2. Fill a shallow container (pie plate/lasagna pan) with very warm water

  3. Soak one rice wrapper in the warm water for 10 - 15 seconds or until it becomes pliable

  4. Place rice wrapper on a cutting board and start adding ingredients near the edge of the wrapper closest to you (do not overfill, otherwise wrapper will rip).

  5. Wrap one side over the veggies, then tuck in the sides and roll.

  6. Lay seam side down on a plate

  7. Serve with dipping sauce

  8. I recommend eating these right away. I have put leftovers in the fridge overnight and they were fine the next day, but fell apart easily.

**I like to fill wraps in this order: Vermicelli noodles, tofu, peppers, cucumber, carrot, green onion, herbs, sprouts **

**Feel free to add any other veggies/toppings you like. Sesame seeds are nice to add at the end as well**

I don't create these recipes. For original recipe click link below ⬇️

Recipe modified from this book:

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