Salad rolls are incredibly easy to make and can be filled with, really, whatever you want!
For this recipe, I wanted a light, healthy snack full of vegetables and fresh mango for a sweet and savory bite. Rolled up neatly in rice paper and served with ginger peanut sauce for dipping.
Check out my video on how to roll these delicious snacks!
Chef notes:
You may also want to try adding leftover pulled pork, chicken, or sautéed shrimp to your salad rolls.
Yield: 8–10 rolls
Preparation time: 1½–2 hours
Pickled Carrot
¼ cup rice vinegar
2 tbsp water
2 tbsp sugar
1 tsp salt
1 cup carrots, julienne
Peanut Dipping Sauce
3 tbsp natural peanut butter
2 tbsp mirin
1½ tbsp tamari
1 tbsp fresh ginger, minced
1 tbsp sugar
1 tsp sesame oil
1 tsp chilli oil or dried chilli flakes
½ lime, juiced
Salad Rolls
8–10 Rice paper wraps
½ cup fresh basil leaves
2 cups green leaf lettuce, chopped
1 fresh mango, julienne
½ cucumber, seeded and julienne
1 red bell pepper, seeded and julienne
Pickled carrot
3 green onions, chopped
2 tbsp toasted sesame seeds
For the carrot
Add the vinegar, water, sugar, and salt to a small saucepot. Bring it to a boil on high heat.
Place the julienned carrots into a small bowl and pour the boiling liquid over top.
Let this cool and set aside.
For the peanut sauce
Whisk everything in a mixing bowl to combine. I use tamari which is a gluten-free soy sauce. Regular soy sauce also works.
Pour the sauce into a serving bowl and set aside.
For the rolls
Set up a pie plate or tray filled with cold water.
Add 1 sheet of rice paper and let it soak for about 30 seconds. The rice paper hydrates quickly.
Lay the rice paper on a cutting board or surface and start filling with a pinch of each ingredient. Basil leaves, lettuce, mango, cucumber, pepper, pickled carrot, green onions, and a sprinkle of sesame seeds.
Wrap up the vegetables at one end with the rice paper, tuck in each side, and roll it closed.
Serve with ginger peanut sauce.
©chefalisonbiebs