Salad Rolls

These are the best salad rolls and they’re so easy to make at home! The addition of mango and avocado is simply incredible. Dip them in my easy to make peanut sauce for endless amazing flavors!

Refreshing and flavorful Vietnamese-inspired salad rolls are a tasty appetizer, lunch, or healthy snack. Add all of the vegetables and fillings you want! This super flexible recipe is irresistible when dipped in my easy to make peanut sauce.

This recipe is the perfect excuse to get in your garden. Use fresh herbs and vegetables for epic flavors and a colorful presentation. Fresh rice paper rolls are so adaptable, you can make them with all sorts of ingredients and they’ll always taste delicious!

Salad rolls are also often called fresh spring rolls, vegan summer rolls or rice paper rolls. This recipe is inspired by my local Vietnamese restaurant that make the absolute best fresh rolls. The version I get there has fried tofu in it, which is wonderful and a perfect addition.

Ingredients Needed (with substitutions)

• Spring roll rice wrappers – The bigger the rolls, the more filling you can fit! Find these in the Asian section of your grocery store.
• Vermicelli rice noodles – Light, fresh, and delicious. Use Thai peanut noodles for a more savory spring roll. Or leave out the noodles and load up with fresh veggies instead.
• Avocado and mango slices – Both of these will add a sweet and rich middle to the spring rolls. They would taste great with the addition of or substituted with marinated tofu.
• Carrot – Or use sliced bell peppers and radishes for more crunch.
• Cucumber – A great staple in any fresh roll, but feel free to leave it out if you wish.
• Butter leaf lettuce – Or use romaine or any green leaf lettuce. Use red or green cabbage if you don’t want lots of lettuce.
• Fresh mint, basil, and cilantro – For fresh and herby flavors. Feel free to add in chives as well.

This is all you need to make the easy peanut dipping sauce:

• Creamy peanut butter – Feel free to use any nut or seed butter you prefer. Sunbutter is a delicious and nut free option.
• Low sodium soy sauce – Or use tamari to make sure they are completely gluten free.
• Seasoned rice vinegar
• Maple syrup – Or agave syrup.
• Sesame oil
• Sriracha hot sauce – Or your favorite hot sauce or sweet chili sauce. Leave this out if you don’t like spice.

How to make salad rolls

Prep: Cook the rice noodles according to the package instructions. When they’re ready, drain and rinse with cold water. Set up your rolling station by placing the prepped fillings close by, add water to a large pan or pie pan, and set out a cutting board or use a damp towel for rolling.

1. Place a rice wrapper into the water and soak it for 15 seconds.
2. Lay it on the cutting board and begin to add your toppings. Make sure to leave space around the edge of the wrapper for easy folding. First, on the side closest to you, add a leaf of lettuce, which will help contain the other fillings.
3. Now add a little bit of noodles, veggies, and then the herbs. On the other side, place a few slices of mango and avocado. 
4. Begin to roll the wrapper starting from the side closest to you. When you reach the side with the avocado and mango, fold in the sides (like a burrito). 
5. Keep rolling over the avocado and mango.
6. Roll completely until it is sealed like a burrito.

How to make peanut sauce

1. Add all of the ingredients to a small bowl and whisk to combine. 
2. If it’s too thick, add a little water, 3-4 tablespoons, until you reach the desired consistency.
3. Sprinkle the peanut sauce with crushed peanuts if desired.

Is the recipe gluten free?

It’s easy to adjust this recipe to fit a gluten free diet. The spring rolls are completely gluten free. The peanut sauce only needs the slight adjustment of swapping the soy sauce for tamari.

Can I add a protein?

Adding in a little plant protein, like tofu or tempeh, would help make this recipe more substantial. If you’re up for it, prepare a serving of air fryer tofu, baked tofu or fried tofu and fold them into the vegan salad rolls.

Tips for success

• It might take some practice to roll the spring rolls tightly at first. Feel free to add less filling to the first few rolls so you can practice the rolling and folding technique.
• Use thin rice noodles so the rolls are easy to eat.
• For an easier rolling experience, pile the ingredients in one spot on the wrapper instead of placing the filling on each end.
• Need a nut free dipping sauce? Try my Tahini Dressing instead.

How to store leftovers

Serve the rolls immediately for the best flavor. If you end up with leftovers, wrap each roll in plastic wrap and store in the fridge for a day or two at most. Left longer and the rice wrapper will dry out.

If you want to save time, prepare the vegetables and peanut sauce up to 3 days ahead of time. Store them in individual containers until you’re ready to make the rolls. But not the avocado, or it will brown.

Leftover peanut sauce can be kept covered in your fridge for up to 1 week. Just make sure to give it a little stir or add more water to thin it out first. Use up the leftover sauce in a vegan pad thai or in buddha bowls.

My peanut sauce is also freezer-friendly! Freeze leftover sauce in an ice cube tray, then pop the frozen cubes into a freezer bag and store. Let frozen peanut sauce thaw in the fridge or at room temperature, or heat in a microwave if you’re in a rush.

What to serve with vegan salad rolls

Salad rolls make a pretty dang good meal all by themselves if you ask me, but you could also serve them alongside one of these heartier recipes for a true feast:

• Vegan Thai Red Curry
• Thai Peanut Noodles
• Vegan Tikka Masala
• Chickpea Curry
• Roasted Eggplant Curry with Chickpeas