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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!
Prep Time30 minutes
Total Time30 minutes
Course: Snack
Cuisine: Vietnamese
Servings: 8 rolls
Author: Ali

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.