Rainbow Salad Rolls
This is a great way to use up bits and pieces of veggies left in the crisper and to entice kids and others who may not want to eat all their veggies! They're easy to make and there are no noodles to boil.
Servings: 4
Ingredients
- 1 recipe Trimazing! Peanut Sauce
- 8 rice paper wrappers
- 4 cups spinach, lettuce, or other greens
- fresh herbs basil, Thai basil, mint, cilantro, etc.
- ¼ head red cabbage shaved thinly
- 1 rutabaga spiralized or julienned
- 1 zucchini spiralized or julienned
- 1 red bell pepper julienned
- 2 carrots spiralized or julienned
Instructions
- Make the Trimazing! Peanut Sauce and set aside.
- Prepare all of the vegetables.
- Pour very warm water into a pan large enough for a rice paper wrapper to fit, fill about 1-inch deep. Work with one rice wrapper at a time, dunk and soak the wrapper in the water for about 20 seconds until it is pliable but not completely soft. Remove the soaked wrapper to a plate or cutting board and spread out flat.
- Add lettuce, herbs, and red cabbage in first ⅓ of the wrapper, closest to you, as if you were making a burrito. Layer on spiralized rutabaga and zucchini, oriented across the lettuce. Top with bell pepper and carrots.
- Grab the front edge of the wrapper nearest you and roll over to envelop the veggies. Fold in both sides, which will stick to the wrapper, and continue rolling, just like a burrito. If your wrapper tears, simply wrap again in another prepared wrapper. Repeat with remaining wrappers and veggies.
- Serve with Peanut sauce.
Notes
Use any vegetables you desire. Mung bean sprouts, daikon radish, cucumber, etc. are all great additions.
Add strips of tofu, softened rice noodles, avocado, or even fruit!
If you don't have a spiralizer, simply use a vegetable peeler to make long strips of veggies.