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Foodie Friday – Salad Rolls with Killer Peanut Sauce

It’s almost the weekend! Are you doing anything exciting? If you are looking for a fun meal or appetizer, Salad Rolls with Killer Peanut Sauce are delish! My husband and I really enjoy creating this meal together. Each roll is a little masterpiece of noodles, protein and vegetables destined to be devoured in a healthy dose of killer peanut sauce.  I have to resist the urge to eat all the peanut sauce on its own, because it’s so tasty. Maybe I should have a snack before cooking. You can use typical fillings of shrimp, cucumbers, carrots and basil leaves or branch out into beets, chicken or whatever vegetables and protein suit your taste.



  • 2 organic carrots
  • 1 small organic beet
  • 1/3 organic long English cucumber
  • 1 organic green onion
  • Fresh organic basil leaves
  • 10 sheets of rice paper
  • 2 1/2 c rice vermicelli noodles
  • 1 organic chicken breast
  • 1/8 tsp Chinese Five Spice
  • Sea salt
  • Pepper
  • 1/2 tsp olive oil


  1. Preheat the oven to 400F and line a baking sheet with parchment paper.
  2. Brush the chicken breast with olive oil and rub in the Chinese Five Spice. Season all over with sea salt and pepper and place the chicken breast on the baking sheet and into the oven. Bake for 20-30 minutes depending on the size of the chicken breast. After 20-30 minutes, spoon 3 teaspoons of Killer Peanut Sauce over the chicken breast and then bake 5-10 more minutes more.   If you are not sure if it is fully cooked, you can make a small slit in the thickest part and make sure the inside is opaque white. You want a tender, juicy finish. Overcooking will make your meat dry. Remove from oven and let it rest, covered, on a cutting board or plate for 5 minutes before slicing.
  3. While the chicken is in the oven, prepare the Killer Peanut Sauce recipe below. Spoon 3 tsp of the Killer Peanut Sauce over the chicken after 20-30 minutes of baking.
  4. Wash and julienne the peeled carrots, peeled beet and cucumber.  Slice the green onion.
  5. Boil a full kettle of water. Place 2 1/2 cups worth of rice noodles on their side into a tall pot and pour the boiling water over them. Let them sit 9 minutes or per package instructions, and then strain.
    rice-noodles-in-pot chicken-sliced
  6. Boil the kettle again. Thinly slice the chicken breast.
  7. 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!
  8. 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 a plate, a clean counter or large cutting board. Carefully spread it out to its original shape.
    rice-paper-in-water-enhanced veggies-in-rice-wrap rice-noodles
  9. Place fillings in the center of the rice paper. Start with the most beautiful and vibrant veggies or your basil leaves, whatever you would like to show in the final product. Then add a slice of the chicken and a small pile of noodles.
  10. 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.
    folding-in-sides-part-one folding-part-2 rolling-last-shot
  11. Repeat steps 7-9 to make a total of 10 salad rolls.
  12. Artfully arrange the salad rolls on a dish and serve with Killer Peanut Sauce.

Killer Peanut Sauce


  • 1/2 c hot water
  • 1/2 c organic peanut butter
  • 2 TBSP fresh squeezed organic lime juice (roughly one medium lime)
  • 1 TBSP soya sauce or Tamari (I use gluten free, reduced sodium, non GMO Tamari)
  • 1/4 tsp crushed dried red chili pepper
  • 1 TBSP red wine or balsamic vinegar
  • 1 tsp organic garlic, minced
  • 1 tsp organic ginger, grated


  1. Combine the hot water and peanut butter in a 2 or 4 cup glass measuring vessel and mix until smooth.
  2. Add the lime, Tamari, dried chili peppers, vinegar, garlic and ginger and stir to incorporate.
  3. Adjust the chili and vinegar to suit your taste. Set aside until ready to serve with the salad rolls.



Serves 2 for a meal or 4 for an appetizer.