1 cup each of julienned vegetables, such as savoy cabbage, carrot, daikon radish, shiitake mushrooms, snow peas, red bell pepper, cucumber
1 cup extra-firm tofu, finely diced
1 cup finely chopped fresh herbs, such as Thai basil, mint, cilantro, curry leaves
½ cup chopped green onion
To serve:
Small lime wedges and dipping sauces
Takes ,
serves 12.
Instructions
Dampen a large plate and place it on your work surface.
Place your prepared filling ingredients onto a large plate or into bowls for easy access.
Fill a pie plate or large bowl with warm water. Dip one of the rice paper wraps until it’s completely submerged and leave for 30 to 45 seconds, or until the wrap becomes soft and pliable. Immediately transfer the softened wrap onto the damp plate, spreading it out flat.
Begin placing the various ingredients at one end of the wrap, laying them perpendicular to the direction you will be rolling it in. Vary the ingredients as you add them to create a colourful mix.
Fold the bottom of the wrap onto the mound of ingredients and then fold the left and right sides of the wrap in the same fashion. Roll the wrap up tightly ensuring all of the filling is enclosed. Cut the wrap in half on the angle at the centre and place onto an attractive service piece. Repeat until all of the wraps and/or ingredients have been used.
Serve immediately with dipping sauce or store uncut rolls in an airtight container in the fridge.
Vegetarian Salad Rolls
Ingredients
12 rice paper wrappers
1 cup each of julienned vegetables, such as savoy cabbage, carrot, daikon radish, shiitake mushrooms, snow peas, red bell pepper, cucumber
1 cup extra-firm tofu, finely diced
1 cup finely chopped fresh herbs, such as Thai basil, mint, cilantro, curry leaves
½ cup chopped green onion
To serve:
Small lime wedges and dipping sauces
Directions
Dampen a large plate and place it on your work surface.
Place your prepared filling ingredients onto a large plate or into bowls for easy access.
Fill a pie plate or large bowl with warm water. Dip one of the rice paper wraps until it’s completely submerged and leave for 30 to 45 seconds, or until the wrap becomes soft and pliable. Immediately transfer the softened wrap onto the damp plate, spreading it out flat.
Begin placing the various ingredients at one end of the wrap, laying them perpendicular to the direction you will be rolling it in. Vary the ingredients as you add them to create a colourful mix.
Fold the bottom of the wrap onto the mound of ingredients and then fold the left and right sides of the wrap in the same fashion. Roll the wrap up tightly ensuring all of the filling is enclosed. Cut the wrap in half on the angle at the centre and place onto an attractive service piece. Repeat until all of the wraps and/or ingredients have been used.
Serve immediately with dipping sauce or store uncut rolls in an airtight container in the fridge.
Vegetarian Salad Rolls
5 / 5. 2
Rice paper wraps filled with an assortment of tofu, fresh herbs and veggies including carrots, daikon, peppers, cucumber and snow peas…
Surprisingly easy to make, these VEGETARIAN SALAD ROLLS are the perfect healthy treat, be it for lunch or a snack!
We know two things are going to happen when you make these healthy VEGETARIAN SALAD ROLLS: you’ll marvel at how easy they are to prepare, and you’ll savour every delicious bite. When a healthy meal is simple to make—and mighty tasty to boot—we say, bring it. Actually, let me rephrase that. The essential point I’ve just gotta get across… make it!
Before sharing a few tips on preparing these vegetable-filled rice paper rolls, how about we fast forward with two suggestions on how to enjoy them, courtesy of our flavourful dipping sauces. The first sauce is a classic spiced PEANUT SAUCE made with peanut butter, mirin, soy sauce and chilies. Click HERE to watch the video, complete with sauce ingredients. The second option is the one I often make, a spicy SWEET CHILI SAUCE made with garlic, sesame oil, tamari, lime juice and maple syrup. Click HERE to watch that video with the ingredient list and measurements. Can’t decide? Try both!
Now, let’s roll. Here are some tips on making VEGETARIAN SALAD ROLLS.
INGREDIENTS
Having enjoyed rice paper rolls now a number of times, we often think of healthy, fresh ingredients to fill them with. For this recipe, you’ll need an assortment of fresh vegetables prepared into thin julienned strips to make rolling them up nice and neat.
When choosing your preferred mix, consider using red bell peppers, carrots, daikon radish, mushrooms, asparagus, mini cucumber, savoy or Napa cabbage, snow peas, avocado, snap peas, celery, beets, spinach, shaved lettuce, and of course, any other vegetable you may enjoy.
RICE PAPER ROLLS
Look for this essential ingredient in the speciality or imported food section of your grocery store. Dipping each dry rice paper wrapper into warm water for about 30 seconds will soften it so that you can easily roll it up after filling it. We found that transferring the softened wrapper onto a wet plate helps prevent sticking and ripping. The great thing about this product is that you don’t need to use an entire package of wrappers in one go. Simply soak and use as many as you intend to serve. The others can be stored in an airtight storage bag until the next time you go to make salad rolls, and they last a long time.
GREEN ONIONS AND FRESH HERBS
Two simple inclusions in the ingredient list for this recipe take the flavours from simple to amazing. The first is green onions, which add punchy, grassy, peppery notes. The second is fresh herbs and here we’ll leave the choice to you. For this post, we added fresh Thai basil and mint, but cilantro, parsley, lemon thyme and curry leaves will work too. Placing fresh herbs in and amongst the fresh vegetables will have your taste buds jumping for joy.
ROLLING THE SALAD ROLLS
Every once in a while you’ll see a version of these rolls where they’ve added a slice of steamed chicken, sautéed beef or cooked shrimp. We decided to keep our rolls 100% vegan and added tiny cubes of extra-firm tofu to give them an added hit of protein. Feel free to experiment with a protein you most enjoy. Add it to the various vegetable fillers then roll everything up into a tight roll. Make sure to watch this VIDEO to see our fold-in-the-sides rolling technique. It’s very easy.
ENJOY
Once you’ve filled and rolled your VEGETARIAN SALAD ROLLS, all that’s left is to cut them in half and present them with a dipping sauce, such as the two we mentioned above. Let’s say you’re pressed for time, simply sprinkle them with soy sauce, rice vinegar or fish sauce. One thing to mention here is that you don’t have to eat them right away; you can make the fresh spring rolls in advance and then store them uncut in an airtight container in the fridge until you’re ready to serve. I suggest sprinkling the container with a bit of water so they don’t stick to the surface. Pro tip: These vegan spring rolls are great snacks for a road trip to the cottage.
Roll up some healthy and delicious VEGETARIAN SALAD ROLLS today!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
12 rice paper wrappers
1 cup each of julienned vegetables, such as savoy cabbage, carrot, daikon radish, shiitake mushrooms, snow peas, red bell pepper, cucumber
1 cup extra-firm tofu, finely diced
1 cup finely chopped fresh herbs, such as Thai basil, mint, cilantro, curry leaves
½ cup chopped green onion
To serve:
Small lime wedges and dipping sauces
Directions
Dampen a large plate and place it on your work surface.
Place your prepared filling ingredients onto a large plate or into bowls for easy access.
Fill a pie plate or large bowl with warm water. Dip one of the rice paper wraps until it’s completely submerged and leave for 30 to 45 seconds, or until the wrap becomes soft and pliable. Immediately transfer the softened wrap onto the damp plate, spreading it out flat.
Begin placing the various ingredients at one end of the wrap, laying them perpendicular to the direction you will be rolling it in. Vary the ingredients as you add them to create a colourful mix.
Fold the bottom of the wrap onto the mound of ingredients and then fold the left and right sides of the wrap in the same fashion. Roll the wrap up tightly ensuring all of the filling is enclosed. Cut the wrap in half on the angle at the centre and place onto an attractive service piece. Repeat until all of the wraps and/or ingredients have been used.
Serve immediately with dipping sauce or store uncut rolls in an airtight container in the fridge.
Until Cottage Season
