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

Prep all your veggies on a cutting board and assemble in a some-what assembly line
Boil some vermicelli noodles for about 2-3 minutes or until cooked.
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.
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.**
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!