Salad Rolls With Peanut Ginger Sauce

5 from 1 vote

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

Prep Time15

Cook Time20

Course: Appetizer, Side Dish

Cuisine: Japanese

Diet: Gluten Free, Low Fat

Servings:

Author: Bailey

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.

*basil will also work.

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