Fresh Salad Rolls with a Creamy Peanut Hoisin Sauce
Watch How To Make It Here
This recipe starts at 0.23
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 kind of vegetables and some noodles (to help soak up all your delicious sauce).
Add in some crispy marinated tofu or sautéed mushrooms. Yum!
Fresh Salad Rolls with A Creamy Peanut Hoisin Sauce
▸ ▹ Vegan, gluten-free
Yield: 5 rolls Prep Time: 10 min Total Time: 10 min
INGREDIENTS: salad rolls
1 package (25 g) rice noodles, softened in boiling water
1/2 cup (50 g) frozen edamame beans, thawed in boiling water
5 sheets rice paper rolls
2 bell peppers, de-seeded and cut into thin strips
1 large carrot, peeled and cut into thin slices
1 cup shredded or thinly sliced red cabbage (about 1/4 head of cabbage)
1 avocado, cut into strips
1/2 cucumber, de-seeded, cut into thin slices
1/4 cup (60 mL) creamy peanut butter
1/4 cup (60 mL) hoisin sauce
1/2 lime, juiced
2 Tbsp (30 mL) water
Add the rice noodles and edamame beans into respective bowls and pour on top some boiling water. Set aside to soften.
In a large shallow dish, soak 1 sheet of rice paper in warm water for about 10 seconds, or until slightly softened. Note: 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.
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 prefer.
Wrap the salad roll like you would a burrito, then cut in half, using a sharp knife. Set aside.
To make the sauce, combine the peanut butter, hoisin sauce, and lime juice in a small bowl and whisk. Then add a 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!
Variations: add crispy tofu, sautéed mushrooms, mango, or fresh greens.
Storage: store in an air-tight container, lined with a damp paper towel or cloth in the fridge for up to 3 days.