Vegetable Salad Rolls

by Jen on August 13, 2012

It’s been a hot summer this year.  Not that I’m complaining mind you, but when we have hot weather, the last thing I want to do is turn on the oven!  And when it’s really hot, I find I’m not as hungry during the day.  These Vegetable Salad Rolls are prefect when I’m craving something cool, crisp, and light.


Crisp vegetables and creamy avocado rolled into rice paper with an almond butter dipping sauce.  Delicious.


I’m always looking for more vegetarian dinner options.  I try to serve at least one vegetarian meal a week to lighten things up a little.  We all really liked this meal, although hubby said he would like me to add some chicken to his rolls next time.  Fine, you big carnivore.  I bet these would taste good with some lean cooked chicken breast rolled up inside, but for now, I’m keeping mine purely vegetarian!


I was actually a little surprised that the kids didn’t mind this meal.  It was easy for them to eat since the rice paper keeps everything tucked inside nicely.  For their dipping sauce, I gave them plain natural peanut butter since I didn’t think they would like a spicy dipping sauce.

If you don’t think these Vegetable Salad Rolls would fill you up enough for dinner, then you could serve them for lunch, which is what I did the next day since I had some leftover chopped veggies.  Or, these would also make a beautiful appetizer!


And don’t be intimidated by rice paper, it’s actually really easy to work with.  Just follow the instructions it comes with and you’ll do just fine.


Vegetable Salad Rolls


Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 8 rolls

Serving Size: serves 4

Recipe adapted from Eating Curiously


  • rice paper sheets
  • large bowl of warm water to dip rice paper sheets
  • 3 carrots, cut into matchsticks
  • 1 cucumber, cut into thin strips
  • 1 avocado, thinly sliced
  • 1 red pepper, thinly sliced
  • 1/3 red cabbage, chopped
  • fresh basil or cilantro
  • For the dipping sauce
  • 1/4 cup almond butter
  • juice of 1 lime
  • 1 Tbsp low-sodium soy sauce
  • 1 tsp honey
  • 1 clove garlic, minced
  • 2 Tbsp water


  1. To make the dipping sauce, combine all sauce ingredients in a bowl adding water to thin it out as much as you like. Refrigerate until ready to serve.
  2. Place a rice paper in your water bowl. Gently hold it down for about 10 seconds. Remove from the water, shake off any excess water, and place on a flat surface. Let it sit for about 20 - 30 seconds to soften up.
  3. Place some veggies in the middle of your rice paper (not too many or you won't be able to roll it up!)
  4. Fold the top down over the veggies, then fold the sides in, then fold up the bottom and roll it over.
  5. If you tear the rice paper, just soak another one and roll it inside of that one.
  6. Continue wrapping until all of your veggies are wrapped up. You can keep the rolls whole, or slice them in half. Serve with dipping sauce.

Related Posts Plugin for WordPress, Blogger...Print This Print This

{ 3 comments… read them below or add one }

1 Heidi @ Food Doodles August 13, 2012 at 5:36 pm

Yum! These are something I haven’t made for a while. I should make some while it’s still hot, they’re the perfect handheld way to eat a salad 😀 Love the sound of your dipping sauce!
Heidi @ Food Doodles recently posted..In My Kitchen This Week – 3My Profile


2 Jen August 13, 2012 at 6:16 pm

Thanks! Yes, these are a great summer meal..or snack!


3 Dan December 10, 2014 at 6:49 pm

These vegetable salad rolls look fantastic and yes you have inspired me to lose some unwanted extra pounds. Thanks
Dan recently posted..Prosciutto and Melon BreadsticksMy Profile


Leave a Comment

CommentLuv badge

{ 1 trackback }

Previous post:

Next post: