Deep-fried spring rolls are a staple when ordering Chinese takeout. You may love 'em, but your gut sure doesn't. Instead, try this super simple and healthy alternative: fresh salad rolls. They're perfect for vegans and celiacs alike, making them an ideal dish to take to potlucks.
Salad rolls come together in a snap and are a great way to use up leftovers. Don't be afraid to get creative with the fillings! I think a little mango would be delicious here as well.
Fresh Salad Rolls
- Prep Time:15 mins
- Cook Time:1 min
- Total Time:16 mins
- 1 package Rice Paper
- 1/2 cup sushi rice or vermicelli rice noodles
- 1 cup shredded iceberg lettuce
- Protein [tofu shrimp chicken ham]
- 1/2 avocado
- 1/2 red pepper
- 1 medium carrot
- 1 medium tomato
- 1 mini cucumber
Cook rice or noodles according to package directions.
Prepare veggies by cutting into long thin strips.
Heat water in a large sauce pan. The water shouldn't be boiling, but it should be too hot to touch comfortably.
Dip 1 rice paper into the hot water for about 3 seconds or until it starts to soften. Transfer immediately to a large plate using a fork or your fingers.
Roll. This step takes practice...but remember: it doesn't have to look pretty to taste good!