Rainbow Salad Rolls with Peanut Sauce

I absolutely LOVE eating these. The process of making them is so worth it in the end. The prep part may seem a bit daunting with all the fixings and ingredients, but know they are so yum-scrum and will make you feel so alive, healthy and fresh!

Of course there are many variations of salad rolls that people make, and I am in complete support of that! The recipe I am sharing with you contains my typical go-to ingredients for my rolls. I have also included my heavenly peanut satay sauce for you. My salad rolls are basically a vessel to carry the sauce. Who else is a sauce person?

What You Need

Makes 4 Rolls

Salad Rolls

  • 4 Rice Paper Sheets
  • 1 cup of cooked vermicelli noodles
  • 1/2 cup of julienned cucumber
  • 1/2 cup of julienned carrots
  • 1/2 cup shredded red cabbage
  • 4 thin slices of mango (or more if you are a mango fanatic like me!)
  • 1/2 avocado thinly sliced
  • 1 cup of julienned lettuce.
  • Optional: 4 small slices of tofu either baked or fried with sesame oil and garlic powder

Peanut Satay Sauce

  • 1/4 cup and 1 tbsp of peanut butter
  • 1 tsp fresh grated ginger
  • 1/2 tsp garlic powder (fresh garlic can been too potent in my opinion)
  • ~1 tbsp rice wine vinegar or apple cider vinegar (if you like your sauce to be a bit more on the “zingy” side, feel free to add a bit more).
  • 1 tsp sesame oil
  • 1 tbsp tamari or soya sauce
  • boiled water to thin (approx ~ 1 tbsp, but you may need to add a bit more)

Directions

  1. Prep all your veggies on a cutting board and assemble in a some-what assembly line
  2. Boil some vermicelli noodles for about 2-3 minutes or until cooked.
  3. Prep your peanut sauce in a small bowl. Add all sauce ingredients in and mix thoroughly, again, add enough boiled water at the end to thin to a preferred consistency.
  4. Arrange your salad rolls in the following fashion:
    • Rinse rice paper under tap on both sides just until papers are completely coated in water
    • Place papers on a lightly damp cutting board or plate
    • In the centre of your paper, stack: noodles, cucumber, carrots, mango, avocado, cabbage, and finally lettuce.
    • Wrap and tuck like your would with a burrito. If you are unsure, check out YouTube for quick instructional videos on how to do this. Like this one here.
    • **PRO-TIP!! Do not overfill your rice papers or they will tear!! EEK! If you have left over fixings, just make more rolls. These rolls keep in the fridge for an additional day.**
  5. Arrange your rolls on a plate for serving and cut them in half so you can see and be reminded of all the colours and nutrients you are about to feed yourself!

Enjoy!

~All Ideas and Shenanigans are Property of hiatushunnie.com~

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