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
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.