Homemade Fresh Veggie Salad Rolls with Easy Peanut Dipping Sauce are healthy, adaptable, and make an awesome light dinner, lunch, or appetizer. Here’s exactly how I make them.
These salad rolls (also known as Vietnamese spring rolls, summer rolls or rice paper rolls) are basically the uncooked version of the fried spring rolls. They are fresh, loaded with veggies, sometimes shrimp, and I've added slices of mango inside to make them AMAZING!
These rolls are wrapped with rice paper. You can find rice paper wrappers at most major grocery stores. I actually mine at City Market (Loblaws) in Downtown Edmonton. Follow the instructions on the rice paper package. You may need a little practice working with the rice papers and a trusty knife to julienne all the veggies would be very helpful. Practice! Practice! You will get the hang of it after a couple of rolls.
If you are not a fan of rice paper, you can just use Swiss chard leaf. Double up the leaf to make a stronger wrap.
Fresh spring rolls are my favorite to prepare because they are so versatile and so, so good and three words: PEANUT DIPPING SAUCE. Yum!
One of the bonuses of this dish is the dipping sauce. It's easy to make and tastes phenomenal.
These fresh rolls work as a light dinner, a healthy lunch, and one very impressive appetizer. Enjoy!
The ingredients listed below are what I typically use. You can leave out any ingredients you don't like and get creative by substituting or combing ingredients you love.