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

• Prep Time:15 mins
• Cook Time:1 min
• Total Time:16 mins
• Servings:1
• Easy

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

• Step 1

  Cook rice or noodles according to package directions.

• Step 2

  Prepare veggies by cutting into long thin strips.

  

• Step 3

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

  

• 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.

  

• Step 5

  Add filling.

  

• Step 6

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

  

• Step 7

  Enjoy!