Fresh summer rolls filled with just veggies and rice noodles. Easy, healthy, fresh and great for a crowd.
Prep Time1 hourhr
Total Time1 hourhr
Course: Appetizer
Cuisine: Vegan
Keyword: rice paper
Servings: 30rolls
Calories: 101kcal
Author: Trish Cowper
Ingredients
head of leaf lettuceshredded
1bell pepperthinly sliced
2-3largefat carrots, julienne
5-6radishesthinly sliced
½package rice noodlesabout 2-2.5 oz of dry noodles, cooked according to package directions
25-30rice paper wrappers
1cupof parsley
1cupof cilantro
½cupbasil leaveschiffonade
1red bell pepperthinly sliced
2avocadosthinly sliced
For Garlic Soy Dipping Sauce
juice of one line and the zest
½cupsoy sauce
¼cupmaple syrup
¼cupwater
1-2clovesof garliccrushed
1tablespoonfreshly grated ginger
Instructions
Prep all vegetables and arrange them on your work surface.
Using two glass pie plates, fill one with water and place the other, empty, in front of you for rolling the wraps.
Working one rice paper wrapper at a time, wet the rice paper wrapper by dipping and turning in water then lay flat on the other plate in front of you. Don't worry if the wrapper is not completely soft and pliable at this point. Just get the entire surface wet.
Starting with lettuce, then rice noodles, layer the vegetables on the top third of the wrap. Roll one turn over then tuck the sides in, continue to roll until wrap is complete.
For the garlic soy dipping sauce:
Combine all ingredients in a small dish.
Notes
Salad wraps must be made the day you want to eat them. I would not recommend making these too far ahead of time. The rice paper wraps will start to fall apart over time.So to prep ahead: get all your veggies chopped and sauce made. Cook the noodles if using for filling. And prep any protein you might want to add.The above quantities make 25-30 wraps, prefect for a crowd. But this recipe can be easily scaled for a smaller meal.