Recipe: Summer Salad Rolls, 2 Ways
Meet your new lunchtime go-to
These salad rolls are inspired by a traditional Vietnamese shrimp roll. They’re super fresh, packed with veggies, and so colourful they’re basically a work of art. Super quick to pull together, we’ve even provided the perfect dipping sauce pairings. We promise they’re as portable as a sandwich and even more delicious — plus they’re perfect for mixing up your work or school lunch routine!
Tofu Salad Rolls:
- ½ package rice vermicelli noodles
- 8 heirloom carrots, peeled (2 orange, 2 yellow, 2 purple, 2 white)
- 2 cups purple cabbage, shredded
- 210g package of firm tofu
- 1 bunch cilantro
- 8 tbsp hoisin sauce
- 8 sheets rice paper
Spicy Peanut Sauce:
- 1 tbsp sesame oil
- 1 tsp chili flakes
- 1 cup smooth peanut butter
- ⅓ cup fresh lime juice
- ½ cup soy sauce
- ½ cup honey
- ½ tsp salt
- ¼ tsp pepper
Shrimp Salad Rolls:
- 1 tbsp vegetable oil
- 24 shrimp, cooked (21/26 count)
- 1 handful mint
- 1 handful Thai basil
- 2 cups black spaghetti, cooked
- 4 stalks green onion, sliced
- 1 medium red pepper, thinly sliced
- 2-3 avocados, thinly sliced
- 8 tbsp hoisin sauce
- Rice paper
- Salt to taste
Thai Citrus Sweet Chili Sauce:
- ¾ cup honey
- ½ cup rice vinegar
- ¼ cup orange juice (1 ½ sm oranges) and julienne strips of rind (three strips of rind)
- ¼ cup lemon juice (1 ½ lemons) and julienne strips of rind (three strips of rind)
- ¼ cup lime juice (1 ½ limes) and julienne strips of rind (three strips of rind)
- ¼ cup fish sauce
- 1-2 red Thai chilies, seeded and finely chopped
- 2 tbsp fresh cilantro
- ½ cup green onions, thinly sliced
Tofu Salad Rolls with Spicy Peanut Sauce:
Boil enough water to submerge your noodles in. Remove water from heat and place vermicelli noodles in hot water so they are fully covered, let sit for 1-2 minutes until cooked. Drain and set aside to cool.
Prepare all of your veggies before assembling. For carrots, use a vegetable peeler to make 6-inch long strips. Thinly slice/shred purple cabbage. Cut tofu lengthwise into ½ inch strips and finally, pick cilantro leaves off of stems. You will need 2 packed tbsp of cilantro leaves per roll. When you’re ready to assemble, have all ingredients ready in a row.
Add very warm water to a shallow bowl (a glass pie plate works best), dip rice paper in and remove as soon as it softens, then lay flat on your work surface. Next layer 10 carrot strips in a row or pattern of your choice, alternating between colours. Assemble in the middle of the rice paper, leaving a border around the paper so it can be rolled up and sealed. Next, add a thin layer of the ⅓ cup vermicelli noodles and drizzle of hoisin sauce followed by the ¼ cup shredded cabbage. Next add 6-8 pieces of cut tofu and about 2 tbsp of cilantro leaves.
Begin to roll up the rice paper by taking the end closest to you and start to roll away from you, following the curl of the carrot from end to end, this will make it easier to roll. Next, fold over the outer side towards the middle to create a seal and continue rolling until the far end is tucked under the roll.
For dipping sauce, heat sesame oil and chili flakes in a small saucepan over medium heat. Add peanut butter, lime juice, soy sauce and honey, stir or whisk until smooth, about 2-3 minutes. Add salt and pepper to taste. Let cool slightly and transfer into a small serving bowl.
Serve salad rolls whole (or cut in half) with dipping sauce, and enjoy!
Shrimp Salad Rolls with Citrus Sweet Chili Sauce:
Remove tails from shrimp, slice in half lengthwise so you have two mirror image shrimp halves, and set aside.
Pick Thai basil and mint leaves off of stems, some large and some small. Slice green onion and red pepper, set aside. Core and slice avocado. Cook spaghetti to package instructions, drain and set aside to cool.
To assemble, add very warm water to a shallow bowl (a glass pie plate works best) and dip rice paper in water and remove when it starts to soften. Layer 3-4 shrimp pieces across the middle of the rice paper. Assemble in the middle of the rice paper, leaving a border around the paper so it can be sealed together.
Next, layer a large piece of basil over the first shrimp, a large piece of mint over the middle shrimp and a second piece of basil over the last shrimp. Add ¼ of the sliced avocado and a drizzle of hoisin sauce. Cover shrimp with ¼ cup of rice, a sprinkle of green onions and slices of red pepper.
Begin to roll up the paper by taking the end closest to you and start to roll away from you, ensuring the filling stays in place. Next, fold over each outer side towards the middle and continue rolling until the far end is tucked under the roll.
For dipping sauce, whisk together all wet ingredients until well blended. Add julienne citrus, chilies, cilantro and green onions. Chill until ready to use. To serve, leave rolls whole or cut in half and serve with dipping sauce, enjoy!