• chefalisonbiebs

Salad Rolls

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 savoury bite. Rolled up neatly in rice paper and served with a ginger peanut sauce.

You may also want to try adding leftover pulled pork, chicken, or sautéed shrimp to your salad rolls. Happy cooking.

Prep time: 1½–2 hours

Yield: 8–10 rolls

For the carrot

¼ cup rice vinegar

2 tbsp water

2 tbsp sugar

1 tsp salt

1 cup carrots, julienne

  • 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

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

  • Whisk everything together in a mixing bowl. 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

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

  • 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.