These are a great healthy lunch option that you can take to work with you. If you aren’t vegan feel free to add roasted chicken or steamed shrimp to amp up the protein.
Vegan Salad Rolls with Almond Satay Dipping Sauce
Prep Time: 30 minutes
Cook Time (Assembly Time): 20 minutes
Total Time: 50 minutes
Yield: 12 salad rolls
For the Salad Rolls:
- 12 round rice paper wrappers
- 3oz cooked and cooled rice vermicelli
- ½ English cucumber, julienned
- ½ mango, julienned
- ½ cup red cabbage, julienned
- 1 large carrot, julienned
- 24 basil leaves
- ½ red pepper, julienned
- 2 green onions, julienned
- 1 avocado, sliced
For the Sauce:
- ½ cup almond butter
- Juice of 2 limes
- 1 teaspoon sesame oil
- 1 teaspoon sambal oleke (or other Asian hot sauce)
- 1 teaspoon agave nectar
- 1 teaspoon rice vinegar
Whisk all ingredients for the sauce together and set aside. If it is too thick, slowly add water until it reaches your desired consistency. Once all of the fillings have been sliced, it’s time for rolling.
Place a clean, damp kitchen towel on your working surface.
Submerge rice papers one at a time in hot water (I usually fill up a large frying pan with a few inches of hot water). Leave in the water for 10-20 seconds or until no longer hard to the touch. Place the pliable rice paper round on the damp kitchen towel. Layer 2 basil leaves and a few “sticks” or slices of each of the ingredients listed for the salad rolls in the middle of the wrapper to form a small rectangle. Fold the bottom half of the rice paper tightly over the filling, tuck in the edges on each side and roll to seal. Repeat with remaining ingredients. If you aren’t serving right away be sure to store them at room temperature, on a dish wrapped up in saran wrap to avoid drying out. The rolls shouldn’t be touching or else they will stick together and risk tearing when separated.