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  • Vegetarian Salad Rolls
  • Vegetarian Salad Rolls
  • Vegetarian Salad Rolls
  • Vegetarian Salad Rolls
  • Vegetarian Salad Rolls
  • Vegetarian Salad Rolls
  • Vegetarian Salad Rolls
  • Vegetarian Salad Rolls
  • Vegetarian Salad Rolls
  • Vegetarian Salad Rolls
  • Vegetarian Salad Rolls
  • Vegetarian Salad Rolls

Vegetarian Salad Rolls

Food | April 13, 2018 | Nik Manojlovich
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  • 30
  • 12
  • Moderate

Healthy, delicious and 100% VEGAN, these VEGETARIAN SALAD ROLLS are the real deal and surprisingly easy to make too!

I know you’re going to love these VEGETARIAN SALAD ROLLS, so let’s begin with a suggestion that you BOOKMARK this page and also PIN the recipe to a Pinterest board for future reference.

Two things are going to happen when you make these VEGETARIAN SALAD ROLLS: first, you’re going to finish and be amazed at how they turned out. I mean seriously, I’ve ordered similar creations in Thai restaurants and at random take out joints across the city, but the concept of working with rice paper seemed so far away from my culinary skill set. Having now made them, believe me when I say you will have no trouble preparing them.

Secondly, you’re going to realize the freedom of filling them with whatever you wish – we chose an eclectic mix of fresh, vibrantly flavoured vegetables, greens, herbs and tofu. This will make them so irresistible you may end up enjoying them as your main course.

With these two points in mind, it’s time to follow our step-by-step guide to making these memorable VEGETARIAN SALAD ROLLS:

SPRING ROLL WRAPPERS – Look for this essential ingredient in the specialty or imported food section of your grocery store. Dipping each dry, rice paper wrap into warm water for about 30 seconds will soften it so that you can easily roll it up after filling it. One important thing you absolutely must do is place a damp, clean dish towel on your work surface to roll them up on. This prevents sticking and ripping.

VEGETABLES – When we first discussed this post, my mind went to the standard fillers we often see used: vermicelli noodles, maybe two or three vegetables, and a thinly sliced strip or two of shrimp. We decided we should experiment with assembling an assortment of really flavourful veggies that varied in colour.

With that in mind, when you go to make them at home, consider using bell peppers, carrot, radish, asparagus, mini cucumber, lettuce, snow peas, snap peas, celery, beets, daikon, cabbage, and of course, any other vegetable you may enjoy.

Prep the vegetables into thin julienned strips to assist in gathering them up nice and neat when you roll them up.

MICROGREENS – Like so many of my culinary “ah-ha” moments, this one happened while I was grocery shopping for the ingredients to shoot the video. I was picking out the various vegetables I planned to use and noticed a huge assortment of microgreens. Knowing that they’re more flavourful than their mature counterparts, I grabbed wheatgrass and sunflower sprouts for this version, but I bet radish, beet, kale and arugula micros could freshen up the flavour profile too.

HERBS – Cilantro is often the go-to herb for salad rolls. I was super lucky to find cilantro sprouts, Thai basil and fresh mint in the herb section of my favourite fruit and vegetable stand. Placing them in and amongst the fillers made my taste buds jump for joy. I’m hoping you can find and use fresh cilantro, basil and mint for your VEGETARIAN SALAD ROLLS to experience something similar.

TOFU – Every once in a while you’ll see a version of these rolls where they’ve added a slice of chicken or shrimp. We decided to keep our rolls 100% vegan and added slices of extra-firm tofu to give them an added hit of protein.

TAKE A DIP – There are two dipping sauce options that work well with these rolls. The first is the EMPEROR’S SPICY PEANUT SAUCE, our spiced-up version of the classic – click HERE to view our video about preparation.

READ CAREFULLY! The second is the EMPRESS’ CHILI SAUCE, which is more liquid than the first. When creating the video for this dip, we did include the optional fish sauce however you can OMIT this one ingredient so that you’re left with a completely 100% vegan sauce. Head HERE to see this video.

Looking to follow these rolls with something equally delicious? Try our ASIAN NOODLE SOUP, it’s fabulous too!

Why order in when you can make something that’s both healthy and tasty yourself? Our VEGETARIAN SPRING ROLLS deliver both!

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Ingredients & Amounts

  • 12 spring roll wrappers, soaked
  • 1 cup each, julienned: radish, carrot, asparagus, red pepper, mini cucumber, scallions, Savoy cabbage, and tofu
  • 1 cup each: wheatgrass, sunflower sprouts, cilantro microgreens, Thai basil
  • 1 mango, cut into thin strips
  • ½ cup each of chopped scallion and mint
  • To serve:
  • Small wedges of lime and dipping sauces

Instructions

  1. Take a clean dish towel, soak it in cool water, ring it out and lay it out flat onto your work surface.
  2. Prepare all of the filling ingredients and place them onto a large plate or into bowls for easy access.
  3. Fill a pie plate or large bowl with warm water. Completely submerge one of the spring roll wrappers for about 30 seconds, until the wrapper becomes soft and pliable. Immediately transfer the softened wrapper onto the damp dish towel, spreading it out flat.
  4. Begin placing the various filling ingredients in a strip at one end of the wrapper. Vary the ingredients as you add them to create a colourful mix.
  5. To create the rolls: Take the edge of the wrapper where you will start your roll and fold it onto the mound of ingredients. Then fold the sides of the wrapper that will become the ends of the roll in the same fashion. Now, roll it up tightly, ensuring all of the filling stays enclosed. Cut the roll in half on an angle and place out onto an attractive service piece. Repeat until all of the ingredients or spring roll wrappers have been used.
  6. Serve with dipping sauce.

The following items helped us create this post and video.

Just click on the below links to purchase them through Amazon.com and add them to your collection. Happy shopping!

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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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