Easy Salad Rolls

Photo of salad rolls on a grey plate with peanut dipping sauce.

5 from 1 vote

This Salad Roll Recipe is not only a delightful treat but also quick and easy to make. Perfect for summer picnics, a light lunch, family gatherings, or even a simple appetizer for your next dinner party, these rolls are sure to impress.

Prep Time5

Total Time5

Course: Sauces & Condiments

Cuisine: Vietnamese

Keyword: avocado dip, easy, peanut sauce, quick, side dish, Thai Peanut Sauce, Vegan Peanut Sauce

Servings: Servings

Calories: 305kcal

Author: Bethany Galloway

Ingredients

For the noodles:

4 oz thin vermicelli noodles
2 cups coconut milk or coconut beverage or water
1 teaspoon sesame oil

For the rolls:

8 rice paper wrappers
1 red chili thinly sliced
2 green onions sliced
1 avocado thinly sliced
1 red bell pepper thinly sliced
1/2 cucumber thinly sliced
1/2 carrot grated
1 fresh lime cut into wedges
fresh basil leaves 2-3 per roll, to taste
fresh mint leaves 2-3 per roll, to taste
2 cups fresh bean sprouts
lettuce 2-3 leaves per roll, to taste

Peanut Dipping Sauce

1/2 cup natural peanut butter smooth or crunchy, see note 1 for alternatives
2 tablespoons soy sauce see note 2 for alternatives
1 tablespoon maple syrup see note 3 for alternatives
1/2 tablespoon sesame oil
2 teaspoons rice vinegar
1/2 teaspoon chili powder see note 4
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
2-4 tablespoons water see note 7

US Customary - Metric

Instructions

For the Noodles

Cook the vermicelli noodles as per the package instructions, or cook them in 1 can of coconut milk, plus water as needed.
Drain the noodles and toss them with 1 teaspoon of sesame oil.

For the Rolls

Place 1 rice paper in a bowl of water and let it sit for about 30 seconds-1 minute. Don’t leave it too long or it will be difficult to work with.
Grab a plate and lightly dampen the surface.
Place the rice paper flat on the plate, smoothing out the edges as necessary. Place another sheet of rice paper in the bowl of water.
Lay 3 sliced of chili pepper in the middle of the rice paper.
Add 2-3 tablespoons of the vermicelli noodles.
Add the green onions, avocado, red bell pepper, cucumber, and carrot. Place a 2-3 fresh basil leaves and 2-3 fresh mint leaves on top, and then add a few bean sprouts and lettuce leaves.
Squeeze a wedge of lime over it all.
Roll the summer roll up by folding the side closest to you up over the ingredients first.
Then fold over each side.
Then roll it over the top of the rice paper.
Repeat with a second rice paper wrapper if desired.

For The Peanut Sauce

Add everything except the water to a blender or food processor and blend until it is completely mixed, scraping the sides down occasionaly. Note: if you add crunchy peanut butter, you may want to blend it a little longer to make it smoother.
Add water 1 tablespoon at a time and continue to blend until it’s the right consistency for dipping.
Serve it as is, or garnish with toasted sesame seeds, fresh cilantro, crushed peanuts, or green onions if desired.

Notes

Working with the Rice Paper Wrapper: Handling rice paper wrappers can be a bit tricky at first, but with a little practice, you'll be a pro in no time. Always use a large bowl with warm water to soften the rice paper sheets. Make sure to use warm water or cold water as opposed to hot water which can soften the wrappers a bit too much. If the rice wrappers tear, don't fret! You can either double wrap with another sheet or start fresh. A damp paper towel, damp plate, or wet cutting board can provide the perfect work surface for assembling your rolls, preventing the rice paper from sticking.
Customizing Your Filling: Feel free to add shrimp, tofu, or even thinly sliced grilled chicken for added protein. If you're a fan of spicy flavors, increase the number of red chili slices in the salad roll or add a dash of sriracha to the peanut dipping sauce. Remember, the key is to maintain a balance of flavors and textures.
Rolling Technique: Achieving a tight roll might take a few tries, but it's worth the effort. Start by placing your filling ingredients in the center, leaving ample space on the left and right sides. Fold the bottom part over the filling, then fold in the sides, and roll upwards. The goal is to create a tight roll that holds all the ingredients securely.
Keeping the Rolls Fresh: If you find yourself with leftover Vietnamese salad rolls or you want to serve them later, you'll want to ensure they remain as fresh as possible. Place them in a single layer on a tray or plate, ensuring they aren't touching each other to prevent sticking. Cover them gently with a damp paper towel, followed by plastic wrap or cling wrap. This method helps retain the moisture of the rice paper and keeps the rolls from drying out.
Leftovers Storage: Always store your leftover salad rolls in the refrigerator. They can last for up to two days when stored properly. However, for the best flavor and texture, it's recommended to consume them within 24 hours. The fresh herbs and vegetables inside the rolls are best enjoyed when they're still crisp.
Storing and Reviving the Peanut Dipping Sauce: Store the peanut dipping sauce in an airtight container in the fridge for up to a week. Note: the Vietnamese peanut sauce can thicken when refrigerated. Before serving, you might want to give it a good stir and possibly add a splash of warm water to bring it back to its original consistency. If the sauce seems too diluted, a quick blend with a touch more peanut butter can do the trick.
Enjoying Leftovers: When you're ready to enjoy your stored salad rolls, take them out of the refrigerator and let them sit at room temperature for about 10-15 minutes. This allows the rice paper to soften slightly, making them more palatable. Pair them with the rejuvenated peanut dipping sauce, and you're set for another delightful meal!

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