RECIPE: Vegetable Salad Roll

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Though these look intimidating, making your own salad rolls couldn’t be easier. Grab this Vegetable Salad Roll recipe and get rolling because they make for a perfect healthy appetizer. Simply wet the rice paper in water, fill them with a combination of vegetables (or shrimp or chicken, if you prefer) and dip them in your homemade Thai Dipping Sauce.


Vegetable Salad Rolls

1 package (6oz/175g) rice stick noodles
10 round rice paper sheets
10 green curly lettuce leaves
1 medium carrot, peeled and shredded
2 ripe mangos, peeled and julienned
1 English cucumber, peeled, seeded and julienned
3 tbsp plus 1 tsp fresh chopped basil

Thai Dipping Sauce

1/4 cup soy sauce
3 tbsp mirin
2 tbsp rice wine vinegar
1 tbsp sugar
1 tsp sesame oil
1 tsp grated fresh ginger
1/8 tsp hot sauce (Sriracha brand)


1) For the salad rolls, bring a medium pot of water to a boil. Add rice stick noodles and cook according to package directions. When tender, drain, rinse with cold water and drain well again. Set aside.

2) Place 1 rice paper sheet in a shallow bowl or pie plate of hot water until just softened, about 1 minute. Lay rice paper sheet on tea towel. Place a lettuce leaf down the center of the rice sheet leaving a 1-inch border at the top and bottom. Place 1/4 cup rice noodles lengthwise on the lettuce leaf followed by 1 tbsp shredded carrots, 6 slices of mango, 4 slices of cucumber and 1 tsp chopped basil. Fold up the bottom 1-inch border of rice paper placing it over the filling. Fold in the right side, followed by the left side and then the top, forming a tight cylinder. Repeat with remaining rice paper sheets and filling. Serve with dipping sauce.

3) For the dipping sauce, in a medium bowl, whisk soy sauce, mirin, rice vinegar, sugar, sesame oil, ginger and hot sauce.

Yield: 10 large salad rolls


Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at