• Kristin Ervin

Salad Rolls

Updated: Sep 24


This is such a refreshing meal to have in the summer! Fresh and packed with flavour. I love a good salad roll.


Ingredients:

12-14 rice papers

1/4 cup basil, sliced

5 romaine leaves


Filling:

1 red bell pepper, sliced thin

1/2 yellow bell pepper, sliced thin

2 carrots, grated

1/2 red onion, sliced thin

1/2 cucumber, julienne

3 sprigs green onion, sliced

1/2 package vermicelli rice noodles cooked, cooled

2 tsp sesame oil

2 Tbsp lime juice

2 tsp soy sauce *tamari for gluten free

1/2 tsp salt

1/2 tsp fish sauce *leave out for vegetarian


Sauce:

3 Tbsp peanut butter

1 tsp sesame oil

2 tsp lime juice

1 Tbsp soy sauce *use tamari for gluten free

3 Tbsp milk

2 tsp sambal

splash maggi seasoning

splash fish sauce *leave out for vegetarian


Makes about 12-14 rolls


For the filling, combine all ingredients in a large mixing bowl. For the noodles, I like to cook in salted boiling water until soft. Drain and run under cold water until noodles are fully cooled down. The filling can be made the day before and kept in the fridge.


For the sauce, combine all ingredients until well mixed. Can be made ahead of time and stored in a sealed container in the fridge.


When you are ready to start rolling, clear off counter and give yourself some space. For romaine leaves i like to split them down the spin in half lengthwise and then cut in half once vertically. You will get 4 pieces per leaf of romaine. Grab a container that is big enough to fit the circumference of your rice paper and fill with warm water. Do one wrapper at a time and place into warm water for about 15 seconds. Just until soft but still pliable. Place onto clean counter and lay flat. Place piece of romaine followed by handful of filling in centre of wrapper and top with a little basil.


For rolling, roll as if you are making a burrito. I like to wrap in both sides first. Then pull the bottom of the roll over the filling. Use your hands as you go to tuck in the filling. Try and get it as tight as you can without tearing the rice paper. Cut in half and place on serving plate. Repeat until you have reached desired amount of rolls! That amount of filling makes 12-14 rolls.


Notes:

While you are rolling your salad rolls it is important to keep them from drying out. I like to roll all of them first then cut them all in half and plate them. Once you have rolled one cover with a damp paper towel while you are rolling the rest. Also do not put them right beside each other they will stick together.


If you end up with too much water on your rice paper before you roll them whip them off with a towel.


Use tamari instead of soy sauce to make this dish fully gluten free! And omit fish sauce for vegetarian.


Rolling them does take a little bit of time, especially if you are trying these for the first time. I suggest making the filling and sauce the day before. Will save you time the day you want to eat them! Also this gives the noodles time to absorb all the flavours.


Be patient! Making salad rolls takes some time to get a rhythm going. I worked at a restaurant that served salad rolls and it took me awhile to get the hang of them.

See my videos below if you would like to see some of the steps!







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