If you want a super healthy meal that your family (and you) will eagerly anticipate, you gotta try these vegan salad rolls. The rolls themselves are easy to make, ridiculously healthy and portable, but…let’s be honest, the peanut sauce is our favourite part.
These rice paper rolls were like a lot of recipes for me – I’d want to know how to do them, but kept putting off figuring it out because I somehow convinced myself it was complicated. It’s not.
Now, we make them all the time… although Kevin’s rolling skills aren’t quite as accomplished as mine.
Ingredients: Salad Solls (all organic)
Rice paper (the link is an example made with brown rice, but I used old fashioned white rice paper)
Sprouts (essential, unless you want to use vermicelli rice noodle)
Lettuce (we used spring mix, but iceberg is also popular, as you’ll see in the handy video below)
Shredded beets and carrots
Tofu cut into strips (optional, tempeh would also be pretty sweet, or prawns I guess)
Warm water for your rice paper
Ingredients: Kung Fu Peanut Sauce (all organic)
1/4 cup peanut butter
1 small lemon (juice)
1 tbsp ginger (minced)
2 cloves garlic (minced)
1/2 tbsp sriracha
1 tsp tamari
1 pinch cayenne