Main image of Fresh Salad Rolls with a Creamy Peanut Hoisin Sauce

Fresh Salad Rolls with a Creamy Peanut Hoisin Sauce

20 min

Meal

Appetizer

Rice paper rolls are one of my favourite summer meals. They don't require an oven or a stove, and they are so crisp and refreshing to eat. You can pack them with all kinds of vegetables and noodles to help soak up all your delicious sauce.

rolls

Total

20 min

Prep

10 min

Cook

10 min

Contains

Soy symbol

soy

Sesame symbol

sesame

Swap out

Peanut symbol

peanut

Free from

Treenut symbol

tree nut

Gluten symbol

gluten

Ingredients

Salad rolls

  • 0.8 oz (25 g)
    dry white rice vermicelli noodles
  • ½ cup (75 g)
    frozen shelled edamame beans
  • 5
    rice paper sheets
  • 2
    red bell peppers, julienned
  • 1
    carrot, julienned
  • 1 cup (70 g)
    shredded red cabbage
  • 1
    avocado, thinly sliced
  • ½
    cucumber, seeded, thinly sliced

Peanut sauce

  • ¼ cup (60 mL)
    peanut butter
  • ¼ cup (60 mL)
    hoisin sauce
  • ½
    lime, juiced

Optional toppings

  • sweet chili sauce
  • toasted sesame seeds
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Directions

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  1. Add the rice noodles and edamame into separate bowls, and pour on top of each some boiling water. Set aside.
  2. In a large shallow dish, soak 1 sheet of rice paper in warm water for about 10 seconds, or until slightly softened. Note: it's better that the water be a bit cooler rather than too warm. The rice paper will continue to soften even after removed from the water. Do not over-soak, otherwise the rice paper will likely break when rolled.
  3. Remove the paper from the water and let the excess water drip off it. Transfer the sheet to a large plate, top it with the drained rice noodles, edamame, avocado, and all the veggies you'd like.
  4. Wrap the salad roll like you would a burrito: folding in the sides, then tucking and rolling. Cut in half using a sharp knife. Set aside. Note, it can help to lightly brush each side of the knife in just a little bit of oil, so that the rice paper and rice noodles don't stick to the knife.
  5. To make the sauce, combine the peanut butter, hoisin sauce, and lime juice in a small bowl and whisk. Then add small splashes of water, about a tsp (5 mL) at a time and continue until you achieve your desired consistency. Serve with the salad rolls, dip, and enjoy!

Storage

  • Store in an airtight container lined with a damp paper towel or cloth in the fridge for up to 3 days.

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains 9%

dry white rice vermicelli noodles

rice paper sheet

Proteins 10%

frozen shelled edamame beans

peanut butter

Fruits & Veggies 81%

red bell pepper

carrot

shredded red cabbage

avocado

cucumber

lime

Calcium
No significant sources of calcium
Fat

avocado

peanut butter

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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