Recipe: Salad Rolls

I love salad rolls – yet paying 8.99$ each time at the store for them seems a bit ridiculous when they’re easy to make. Great for lunches, too!

For these salad rolls, I used 22cm rice papers, they do make them bigger, but I find it difficult to make them tight when they’re too big. Your choice!

Ingredients

• 7-9 rice wraps
• 4-6 leaf lettuce leaves
• a cucumber
• 2 carrots
• 1 avocado

Dipping Sauce Ingredients

• 2 1/2 tablespoons of rice vinegar
• 1 1/2 tablespoons of fish sauce
• 1/2 cup of water
• 2 teaspoons of sugar
• 1 garlic clove, crushed
• 1/4 of a carrot, grated

First – gather all of your ingredients together.

Finely julienne the carrots and the cucumbers. Set aside.

Wash and cut the lettuce, square it off. Cut the avocado into very thin slices.

Set both aside.

Get a bowl of warm water and get ready to ‘cook’ the rice paper. Follow the directions on the package. Only ‘cook’ one at a time – then make the roll, then repeat.

Set the wrap down and start building. Place the avocado down first. Place the ingredients in the bottom centre of the wrap.

Next, top with lettuce, then carrots.

Now, top with cucumbers. Try and stack evenly – you don’t want the edges to be smaller than the centre.

Fold each side over. Now roll carefully.

All rolled up! Now, make the rest.

For the sauce – add in all the ingredients, bring to a slight simmer – about 5 minutes. Take off the stove and let completely cool. Keeps for about 5 days in the fridge.

I really like eating them with sriracha and soy sauce…about 1 to 2 ratio. It’s spicy and tasty! Try it!

Stack and eat.

Eat more.

Enjoy the salad rolls!

Experiment with other salad like ingredients or add shrimp or chicken, too!

Recipe

Print Recipe

Salad Rolls

Author: Ali

Servings: 8 rolls

I love salad rolls – yet paying 8.99$ each time at the store for them seems a bit ridiculous when they’re easy to make. Great for lunches, too!

For these salad rolls, I used 22cm rice papers, they do make them bigger, but I find it difficult to make them tight when they’re too big. Your choice!

Prep Time30 minutes minutes

Total Time30 minutes minutes

CourseSnack

CuisineVietnamese

Ingredients

• 7-9 rice wraps
• 4-6 leaf lettuce leaves
• 1 cucumber
• 2 carrots
• 1 avocado
• Dipping Sauce Ingredients
• 2 1/2 tablespoons of rice vinegar
• 1 1/2 tablespoons of fish sauce
• 1/2 cup of water
• 2 teaspoons of sugar
• 1 garlic clove crushed
• 1/4 of a carrot grated

Instructions

• First - gather all of your ingredients together.
• Finely julienne the carrots and the cucumbers. Set aside.
• Wash and cut the lettuce, square it off. Cut the avocado into very thin slices. Set both aside.
• Get a bowl of warm water and get ready to 'cook' the rice paper. Follow the directions on the package. Only 'cook' one at a time - then make the roll, then repeat.
• Set the wrap down and start building. Place the avocado down first. Place the ingredients in the bottom centre of the wrap.
• Next, top with lettuce, then carrots.
• Now, top with cucumbers. Try and stack evenly - you don't want the edges to be smaller than the centre.
• Fold each side over. Now roll carefully.
• All rolled up! Now, make the rest.