Salad Rolls With Peanut Ginger Sauce

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Salad rolls, also known as spring rolls are the perfect light snack or lunch. Stuffed with fresh, crunchy, veggies and rice noodles and a flavorful peanut ginger dipping sauce.

Bright colorful spring rolls in a bowl with avocado.
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Why Make These Salad Rolls

Salad rolls are the ultimate spring or summer snack or light lunch. It’s a great way to pack some veggies into your diet. They are gluten free, vegan and the peanut butter ginger sauce is addictive. Customize these loaded spring rolls with your favorite veggies, feel free to add more or less to your personal spring roll.

Ingredients Needed

Rice Paper Wrappers. These are the wrapper for the salad rolls, they are found in the international aisle at most grocery stores. They come dry and hard, we will blanch them to turn them into a wrapper.

Carrots. I like to use matchstick carrots to cut down on cutting.

Cucumber. This will be seeded, to cut back the moisture and thinly sliced.

Bell Pepper. For extra crunch and color.

Edamame. Shelled edamame is a great texture and color for these spring rolls.

Green Onions. this adds a little peppery onion flavor to the rolls.

Avocado. Adds a nice creamy texture.

Mango. this add the perfect sweetness to the rolls.

Cilantro. Fresh cilantro is a great herb for these rolls.

Red Cabbage. This is for crunch and color.

Rice Noodles. These are also called dry white vermicelli noodles, they can be found in the international aisle. I use these

Peanut Ginger Dipping Sauce

Hoisin Sauce. This is what I use. You can find it in the international aisle at most all grocery stores.

Ginger. Minced ginger brings a warm bite to the dipping sauce.

Garlic. Minced garlic adds a yummy savory aromatic flavor.

Lime. Lime brings a bright acidic flavor to the dipping sauce and brings it all together.

Recipe Variations

Veggies. Feel free to add or take away any of the veggies listed.

Noodles. You can make this without rice noodles but they do tend to get messy without the noodles. Also feel free to add cooked shrimp if you’d like some protein.

Peanut Butter. You can use cashew butter or almond butter in place.

Steps To Make This Recipe

Step One. Start the rice noodles, cook according to the package. Next, dice/slice cabbage cilantro, green onion, bell pepper, cucumber, mango and avocado.

Step Two. Add the sauce ingredients to a small bowl and mix. Add a bit more water if a thinner consistency is desired.

Step Three. Boil about 6 cups of water in a large pot (4-6qt). You can also pour the hot boiling water in a large serving bowl, it just needs to fit the circumference of the rice paper rolls.Let the water cool to lukewarm. Dip the rice paper rolls in the hot water for about 2-4 seconds or until it gets soft and playable.

Step Four. Let the excess water drip off the paper, working quickly, then transfer the sheet to a large plate. In a line across the center, add some rice noodles, edamame, onions, veggies, mango, avocado.

Step Five. Wrap the salad roll like a burrito: folding in the sides, then tucking and roll. Cut in half using a sharp knife, or you can eat them as is. Dunk them into the peanut ginger sauce and enjoy.

White bowl with spring rolls in them and a spoon with sauce.

Tips & FAQ’s

Why are these called salad rolls?

They are called salad or spring rolls because they have so many veggies, it’s like a handheld salad.

Do I have to make the dipping sauce?

No, you can enjoy it without the dipping sauce, or you can drizzle it in the rolls before rolling and enjoy that way.

Recipe Pairings

This recipe would be a great appetizer, but you can also serve it with Thai Mango Chicken Salad, or Thai Cashew Chicken. It would pair great with Beef Fried Rice.

Make Ahead & Storage Tips

You can make these ahead of time and serve a few hours later when ready. You can also roll them when ready and have the sauce pre made up to 3 days prior. These salad rolls will keep for up to 3 days in an airtight container.

Other Salads To Try

If you loved this recipe let me know! Also, follow me on Instagram & Pinterest for even more fun recipes to make you feel good from the inside out. Thanks for being here.

Salad rolls in a bowl with a spoon and cilantro.
5 from 1 vote

Salad Rolls With Peanut Ginger Sauce

Salad rolls, also known as spring rolls are the perfect light lunch. Stuffed with fresh crunchy veggies, noodles and a flavorful dipping sauce. 
Prep: 15 minutes
Cook: 20 minutes
Servings: 4

Equipment

  • sharp knife
  • cutting board

Ingredients 

  • 2 oz dry rice noodles, *cooked is about 1.5 cup
  • ½ cup edamame, cooked
  • 1 avocado
  • 1 small mango
  • 1 red bell pepper, julienned
  • ¼ cup fresh cilantro, chopped, *see notes
  • ½ cucumber, seeds removed
  • ½ cup matchstick carrots
  • 1 cup red cabbage, sliced
  • 8 rice paper sheets
  • 2 green onions, thinly diced

Peanut Ginger Sauce

  • ¼ cup creamy peanut butter
  • 1 tsp ginger, minced
  • 1 garlic clove, grated
  • 3 Tbsp hoisin sauce
  • ½ lime, juiced
  • 4 Tbsp water, *see notes

Instructions 

  • Start the rice noodles, cook according to the package. Next, dice/slice cilantro, green onion, bell pepper, cucumber, cabbage, mango and avocado. 
  • Add the sauce ingredients to a small bowl and mix. Add a bit more water if a thinner consistency is desired.
  • Boil about 6 cups of water in a large pot (4-6qt). You can also pour the hot boiling water in a large serving bowl, it just needs to fit the circumference of the rice paper rolls.Let the water cool to lukewarm. Dip the rice paper rolls in the hot water for about 2-4 seconds or until it gets soft and playable.
  • Let the excess water drip off the paper, working quickly, then transfer the sheet to a large plate. In a line across the center, add some rice noodles, edamame, onions, veggies, mango, avocado.
  • Wrap the salad roll like a burrito: folding in the sides, then tucking and roll. Cut in half using a sharp knife, or you can eat them as is. Dunk them into the peanut ginger sauce and enjoy. 

Notes

*basil will also work. 
*use more if needed to thin the sauce to your desired consistency. I like mine a little thin. 

Nutrition

Serving: 2whole rolls | Calories: 360kcal | Carbohydrates: 58g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 522mg | Potassium: 492mg | Fiber: 5g | Sugar: 15g | Vitamin A: 4269IU | Vitamin C: 62mg | Calcium: 70mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 15 minutes
Cook Time: 20 minutes
Course: Appetizer, Side Dish
Cuisine: Japanese
Servings: 4
Calories: 360
Keyword: 30 minute, Side Dish
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1 Comment

  1. These were great, light and tasty. Loved the mango with the peanut sauce.