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
  • Servings:1
  • Easy


  • 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
lettuce, salad, vegetable, rice, spring rolls
Jillian Rogers
  • Step 1

    Cook rice or noodles according to package directions.

  • Step 2

    Prepare veggies by cutting into long thin strips.

    onion, tomato, cucumber, lettuce, pepper, carrot, salad, vegetable
    Jillian Rogers
  • Step 3

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

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    Jillian Rogers
  • Step 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.

    cream, cake
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  • Step 5

    Add filling.

    lettuce, salad
    Jillian Rogers
  • Step 6

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

    lettuce, salad
    Jillian Rogers
  • Step 7


    lettuce, salad, vegetable, rice, spring rolls
    Jillian Rogers