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Fresh Salad Rolls
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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.