How to Make Homemade Salad Rolls in Under 20 Minutes

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

Difficulty:BeginnerPrep time: 15 minutesCook time: 1 minuteTotal time: 16 minutesServings:1 servings

Ingredients

• 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

Instructions

1. Cook rice or noodles according to package directions.

2. 
   

   Prepare veggies by cutting into long thin strips.

3. 
   

   Heat water in a large sauce pan. The water shouldn’t be boiling, but it should be too hot to touch comfortably.

4. 
   

   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.

5. 
   

   Add filling.

6. 
   

   Roll. This step takes practice…but remember: it doesn’t have to look pretty to taste good!

7. 
   

   Enjoy!

• < 20 Minutes
• Dinner
• Game Day
• Lunch
• Rice
• Salad
• Snack
• Spring Break
• Vegetable
• Vegetarian