Salad rolls are tasty any time of year, but this version of Summer Salad Rolls is packed with fresh veggies instead of rice noodles making it deliciously crunchy and refreshing. This is a perfect recipe for an appetizer or light and satisfying meal. It’s fun to play around with the veggies used to fill the salad rolls. Feel free to switch up the fillings. Mint, cucumber, beet, green onion, sprouts, and peppers are great alternatives. The Almond Satay is so good I could down it all on its own. Make sure you make plenty, because you’ll enjoy this amazing combination! Enjoy the weekend!
Ingredients for Salad Rolls:
- rice papers (4 per person)
- 1 package bean sprouts
- 1 package or two handfuls fresh basil leaves
- 2-3 carrots
- 1-2 avocados
- 2 cups snap peas
Almond Satay Ingredients:
- 4 TBSP almond butter
- 4 TBSP water
- 2 tsp gluten free, low sodium Tamari
- 4 tsp rice vinegar
- 1 tsp fresh squeezed lime juice
- 1/2 freshly grated ginger
- Blend all the ingredients for the Almond Satay Sauce in a small bowl or jar, whisking until smooth. Pour into a serving dish and set aside.
- Wash all the vegetables and julienne or grate (in a food processor) the peeled carrots. Slice the avocado.
- Boil a kettle of water. While it is heating, prepare an area for assembling your wraps, preferably on a counter space near your stove. Veggies should be at hand beside a clean, damp cloth laid out smooth on which to fill and fold the salad rolls. Place a serving dish where you will arrange finished salad rolls beside your work station.
- Time for the fun of assembling your beautiful salad rolls! Using a pan that is large enough for placing a rice paper flat, fill the pan with an inch of hot water from the kettle. Place a rice wrapper in the water and submerge. Be careful because the water is HOT!
- After 10 seconds, the paper will be soft. Gently lift it from the water, being careful not to make any tears. Place the wrapper on the damp cloth you prepared. Carefully spread it out to its original shape.
- Place fillings in the center of the rice paper. Start with the most beautiful and vibrant veggies such as basil leaves and carrots, whatever you would like to show in the final product. Then add the rest of the fillings and top with a small pile of bean sprouts.
- Folding time! Take two opposite sides of the rice paper which have the veggie ends sticking towards them and fold them towards the center. Next, fold another remaining edge tightly over the lovely pile of toppings in the center. Grasping the pocket containing the fillings which is folded on three sides, roll the pocket towards the remaining unfolded edge to create a roll. If you need more pictures of how to fold, here they are!
- Repeat steps 4-7 to make as many salad rolls as you desire. I suggest four per person. Artfully arrange the salad rolls on a dish.
Enjoy your delicious salad rolls and almond satay sauce!