Description
Fresh, vibrant, and perfect for a light meal or appetizer, these salad rolls are packed with crisp vegetables and paired with a flavorful carrot-ginger dipping sauce that adds a zesty kick.
Ingredients
Scale
For the Salad Rolls:
- Rice paper wrappers (8 pieces)
- 1 cup shredded carrots
- 1 cup cucumber sticks
- 1 cup lettuce leaves (cut into strips)
- 1 cup cooked rice noodles
- ½ cup fresh herbs (mint, cilantro, or basil)
For the Carrot-Ginger Dipping Sauce:
- 1 medium carrot (peeled and chopped)
- 1 tbsp fresh ginger (grated)
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp honey (or maple syrup)
- 2 tbsp water
Instructions
- Prepare the Sauce: Blend the carrot, ginger, soy sauce, rice vinegar, honey, and water until smooth. Set aside.
- Prepare the Vegetables: Arrange the vegetables, herbs, and rice noodles for easy assembly.
- Soften the Wrappers: Dip each rice paper wrapper into warm water for 5–10 seconds until pliable.
- Assemble the Rolls: Place the wrapper on a clean surface. Add a small amount of each filling in the center. Fold the bottom up, tuck in the sides, and roll tightly. Repeat for all wrappers.
- Serve: Slice each roll in half if desired and serve with the dipping sauce.
Notes
- Swap rice noodles for zucchini noodles for a low-carb option.
- Add protein like shrimp, tofu, or grilled chicken for extra nourishment.
- The dipping sauce can be refrigerated for up to 3 days in a sealed container.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 180
- Sodium: 320mg
- Fat: 3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g