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 chopped scallion and mint
To serve:
Small lime wedges and dipping sauces
Takes ,
serves 12.
Instructions
Soak a clean dish towel in cool water, ring it out and lay it out flat onto your work surface.
Prepare all of the filling ingredients and place them onto a large plate or into bowls for easy access.
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.
Place 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.
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.
Serve with dipping sauce.
Vegetable Salad Rolls
Ingredients
12 rice paper 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 chopped scallion and mint
To serve:
Small lime wedges and dipping sauces
Directions
Soak a clean dish towel in cool water, ring it out and lay it out flat onto your work surface.
Prepare all of the filling ingredients and place them onto a large plate or into bowls for easy access.
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.
Place 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.
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.
Serve with dipping sauce.
Vegetable Salad Rolls
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Thin rice wraps rolled with healthy fresh veggies, bean sprouts, tofu and mango served with two dipping sauces…
Healthy and delicious, these VEGETABLE SALAD ROLLS are great for lunch or a tasty snack!
I know you’re going to love making (and eating) these VEGETABLE SALAD ROLLS. First, you’re going to finish and be amazed at how professional they look. I’ve ordered similar creations in Thai restaurants, but never thought to try making them myself. Just the concept of working with rice paper seemed beyond my culinary skills, but having now made them, believe me when I say you will be amazed at their simplicity.
The second thing is the realization that you can fill them with whatever you wish. We chose an eclectic mix of fresh, vibrantly flavoured vegetables, greens, herbs and tofu. The endless options make this veggie roll recipe so irresistible, you may end up enjoying them as your main course.
With all this in mind, I suggest you BOOKMARK this page and also PIN the recipe to a Pinterest board for future reference. You’ll be making these a lot!
Now it’s time to follow our step-by-step guide to making these memorable VEGETABLE SALAD ROLLS:
RICE PAPER ROLLS
Look for this essential ingredient in the speciality 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 in rice paper wrap recipes: vermicelli noodles and maybe two or three different veggies. We decided we should experiment with 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 make rolling them up nice and neat.
MICROGREENS & HERBS
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.
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 VEGETABLE 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 PEANUT SAUCE, our spiced-up version of the classic. Click HERE to view our video about preparation.
The second is the EMPRESS’ CHILI SAUCE, which is thinner in consistency than the first. When creating the video for this dip, we included the optional fish sauce, however, you can omit this one ingredient for 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 VEGETABLE SALAD ROLLS deliver both!
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 chopped scallion and mint
To serve:
Small lime wedges and dipping sauces
Directions
Soak a clean dish towel in cool water, ring it out and lay it out flat onto your work surface.
Prepare all of the filling ingredients and place them onto a large plate or into bowls for easy access.
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.
Place 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.
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.
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