Another summer time favorite meal of mine is salad rolls. They are versatile, I can pack them with whatever I have in the fridge, they are cooling on a hot summer day, there is no need to turn on your oven., and they are just fun to eat. You can pack a ton of nutritionally dense veggies into these rolls, add protein, fibrous greens, and a little sweet mango makes them perfect.
I typically make a big batch for dinner and then take leftover (if there are any) for lunch the next day. Secretly, I also love them as my excuse to eat more of my spicy Thai Peanut Sauce. This sauce is packed with healthy fats, plant-based proteins, and a little lime gives it that flavor kick to bring it all together. You can buy a good quality peanut sauce or click here to grab my recipe that is made easily in your blender.
Other ingredients I like to add into rolls are watermelon radish slices for a beautiful pink pop of color, rainbow quinoa, fresh mint leaves, sprouts, purple kohlrabi, tempeh, or papaya. The flavor combinations you can make are endless and this meal is very light in calories, while high in vitamins, minerals, enzymes, fiber, and protein.
Mango Summer Salad Rolls
Ingredients
- 10 rice papers
- 1 cup chopped purple cabbage
- 1 cup carrots match sticks
- 1 cup cucumber, peeled and cut into strips
- 1 mango peeled, and thinly sliced
- 1-2 cups microgreens or sprouts
- 1/2 cup basil or mint leaves
- 2 tbsp sesame or poppy seeds (optional)
- 1.5 cups cooked vermicelli noodles soak in boiling water per package instructions)
Instructions
- Wash and chop up your ingredients and have them set out for filling time.
- Boil a kettle of water. Pour the boiling water in a low dish or plate, so that you have enough room to submerge a rice paper sheet completely.
- Soak one rice paper at a time in the boil of boiling water for about 5-10 seconds. Lay it out on a flat surface, give it 30 seconds to sit so its soft and pliable (it will tear less this way).
- Lay down a few noodles in the bottom edge of the circle, top with a little of the fresh ingredients (minus basil or mint). Fold the sides of the wrapper over the filling and toll from the bottom up once (to cover all the filling.
- Lay basil of mint leaves infront of your roll in a line and top with the optional seeds (this looks pretty on the top of the salad rolls for serving).
- Continue to roll, cut in half, lay on a platter and serve with your favorite dipping sauce (again grab my peanut thai sauce recipe above or in the recipe notes).