Tag Archive for how to make salad rolls

Green Goddess Salad Rolls [Vegan, Gluten Free]

There’s just something about this time of the year that makes me want to eat all the green things!

Everything is so fresh right now, and it’s just going to get fresher… While I have yet to get to a Farmer’s Market this season, I’m still working my way through the ginormous box of organic produce I got from Organivores a few weeks back, so I haven’t needed to. I’ll be for sure finishing up everything in there this week.

green goddess salad rolls vegan gluten free

One thing I love to eat, especially in the summer, is a salad roll. They’re a little like a burrito, but more plant-based. Instead of using a tortilla, they use a rice wrapper, which makes these babies both vegan and gluten free.

You can basically fill them with anything. They are, after all, salad rolls, so you can pretty much put anything you’d put in a salad in there. And what can’t you put in a salad? As long as your vegetables are prepared the right way (meaning: sliced thinly), throw them in!

This particular variation on the theme is a green salad roll, so all the ingredients in there are green. This one is also filled with these green (spinach) rice noodles I impulsively bought at one of my favourite Asian markets. I just couldn’t resist! It also includes avocados, baby spinach and cucumbers.

Now, just a salad roll by itself is kinda boring. I mean, it’s just vegetables. It demands sauce, so, in the spirit of my green salad roll, I made a matching green sauce.

Green Goddess dressing is a favourite around here. Its base is an avocado, which gives it, as a salad dressing, that creamy mouthfeel that you’d expect from a mayo-based dressing, but without the mayo. I made this version slightly thicker, and also added some tahini to give it a bit more body for dipping.

Roll up a bunch of these and then just keep them around in the fridge for easy lunches and snacking.

green goddess salad rolls

Green Goddess Salad Rolls [Vegan, Gluten Free]

Ingredients for the salad rolls:

  • rice salad roll wrappers
  • baby spinach
  • 1 large cucumber
  • 1 avocado
  • rice vermicelli

Ingredients for the Green Goddess Dressing:

  • 1 avocado
  • 1 garlic clove
  • 2 tbsp water
  • 1 tbsp tahini
  • 2 tbsp lemon or lime juice, or a mix of both
  • 2 tbsp olive oil
  • 2 tbsp pesto
  • salt and pepper to taste
  • Pinch of chipotle powder or a few dashes of hot sauce (optional)

Method:

  • Fill a large bowl with warm tap water. Remove a handful of the rice vermicelli from the package, and drop it into the hot water for about 5-10 minutes, or until its soft and pliable.
  • While that is soaking, prep all your veggies. Wash the spinach, and spin them dry.  Spiralize or thinly slice the cucumbers. Pit and slice the avocado. Set aside.
  • With a slotted spoon, scoop the rice vermicelli out of the hot water, and place it in a bowl. Do not throw away the bowl of water, or you can refresh the water in there if you like.
  • Dampen a kitchen towel or napkin and wring it out. Lay it flat on your work surface. Now take one of the rice wrappers and gently soak it in the bowl of warm water. You’ll want to leave it in there for about 20-30 seconds, until it’s soft and pliable, but not so soft that it’s ripping and falling apart. Remove it from the water and gently lay it down and spread it out on your damp towel.
  • Now start building the roll. Begin with spinach, then layer your cucumber and noodles on top. Finally, lay the avocado on top. Be careful not to fill it too full.
  • Now roll it up, burrito-style. Once you have completed one, repeat the process for the remaining ingredients.
  • To make the Green Goddess sauce: place all ingredients in a blender and blitz until smooth. Serve along side your salad rolls for dipping.

 

 

 

 

Salad Rolls with Peanut Dipping Sauce [Vegan, Gluten Free]

When I’m in a hurry and I don’t really have time to eat, I tend to grab-and-go sushi. It’s filling, pretty cheap, and way healthier than some of the other “fast food” out there, especially if you choose the ones that aren’t deep fried, and incorporate lots of veggies.

salad rolls with peanut dipping sauce vegan gluten free

In a similar vein, I will often grab salad rolls at my local Asian supermarket or at Whole Foods. If you’ve never had one, they are basically like a burrito, but wrapped in rice paper instead of a tortilla. Inside? The traditional filling is lettuce, rice vermicelli noodles, and some kind of meat–a kind of mystery ham I like to avoid or a couple of prawns (my usual choice). They come with a tasty peanut dipping sauce, thick, salty and a little sweet.

 

I bought one recently, but as I was eating it, I felt some disappointment. I wanted more vegetables. All the rice noodles made it feel kinda starchy, and honestly, not off the charts in terms of flavor. So I started thinking about veganizing it, and using my new spiralizer to create vegetable “noodles” in the place of the rice vermicelli.

The end result? A gorgeous, colourful and really filling lunch that’s super portable. These would be great to take on a hike or picnic, or in your bag to work.

The other great thing about these is that you can stuff them with whatever you like. For me, I tried to focus on using bright colours, so I went with purple cabbage, green lettuce, cucumber and orange carrots. But you really could use any salad vegetables you have in the house, as long as you chop them finely enough.

ingredients for vegan salad rolls

Okay! Let’s get to it!

Salad Rolls with Peanut Dipping Sauce

Ingredients for the rolls:

  • rice papers (you can buy these at your Asian grocery store–look in the section with the rice noodles)
  • smoked tofu
  • lettuce or kale
  • carrots
  • cucumber
  • cabbage
  • Other options: thinly sliced red peppers, avocados

Method:

  1. First, prep all your veggies. Wash the greens, and spin them dry. Leave some large pieces of lettuce whole to help with the wrapping. Spiralize or grate the cucumber and carrots, and chop the cabbage into fine ribbons. Cut the tofu into thin slices.
  2. Get the biggest bowl you have and fill it with warm tap water. Dampen a kitchen towel or napkin and wring it out. Lay it flat on your work surface. Now take one of the rice wrappers and gently soak it in the bowl of warm water. You’ll want to leave it in there for about 20-30 seconds, until it’s soft and pliable, but not so soft that it’s ripping and falling apart. Remove it from the water and gently lay it down and spread it out on your damp towel.
  3. Now start building the roll. Begin with 2 slices of tofu, then layer your veggies on top. I sometimes like to lay a large leaf of lettuce on top of the rice wrapper to help bulk up the wrapping, which gives you 2 layers instead of one flimsy one. Pile the veggies on top of the lettuce leaf. Be careful not to fill it too full.
  4. Once you have stuffed your roll, it’s time to roll it. You do this burrito-style:
  5. Repeat until you run out of ingredients.

Ingredients for the peanut dipping sauce:

  • ¼ cup natural peanut butter
  • 3 tbsp soy sauce (or tamari if you want to keep it gluten-free)
  • 1 tbsp rice wine vinegar
  • 1 clove garlic, finely minced
  • ½ tsp ginger
  • 2 tbsp brown sugar
  • 1 teaspoon Sriracha or a few dashes of hot sauce (optional)
  • ¼ cup water, or more as needed

Method:

Place all ingredients in a small saucepan on the stove and heat gently until everything dissolves together. Add additional water if the sauce is too thick. Serve alongside the spring rolls.