Fresh salad rice paper rolls are one of my favourite summer meals. On hot summer days don’t need to turn on the oven or stove to make these colourful rolls. They are fun to make, so crisp and refreshing to eat, made even better when dipped into the delicious tahini based sauce. 

The filling ingredients are flexible. You can use more carrot instead of cucumber, or extra cabbage, whatever you like to make them the perfect summer meal.

It’s time to rock and roll these fresh salad rolls.

• Cut all salad ingredients 
• Prepare dipping sauce
• Dip rice paper in water
• Add filling
• Wrap tightly
• Dip and enjoy

These rolls are best served freshly made. 

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Fresh Salad Rolls

Course Main Course, Salad

Ingredients

For the Salad

• ¼ english cucumber, thinly sliced
• 1 carrot, thinly sliced
• ½ red pepper, thinly sliced
• ¼ red onion, thinly sliced
• 1 cup red cabbage, shredded
• 6 cherry tomatoes, sliced
• 1 tsp green chilli pepper, finely chopped
• ½ cup micro greens
• ¼ cup mint and basil leaves, torn
• ¼ cup hemp hearts

For the Dipping Sauce

• ½ cup tahini
• ¼ cup lemon juice
• 1 tbsp dijon mustard
• 1 tbsp maple syrup
• 1 tsp gochujang
• 2 tsp soy sauce

Instructions

• Cut and slice all the salad ingredients and place in a bowl with the hemp hearts and mix to combine.
• Whisk the dipping sauce ingredients together in a small bowl and set aside.
• Using a large plate with some water, soak a rice paper sheet for 10 seconds.
• Remove from the water and place on a clean kitchen towel.
• Place a pile of the vegetable mixture onto the middle of the rice paper.
• Fold over one side of the rice paper, firmly tucking the the salad in, then fold in the sides and roll up. Continue until you’ve used up all the salad.
• Place the rolls on a serving tray. Don’t let them touch as they will stick together.
• Serve with the dipping sauce.

  Recipe inspired by Wil Yeung.