Rice Paper Salad Rolls with Sweet n’ Spicy Dipping Sauce

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I wanted to highlight fresh veggies in something other than a salad. The solution? Rice Paper Salad Rolls!

I know that you order salad rolls when you’re out at your favourite vietnamese restaurant, but what about making them at home, too? Once the veg is sliced, it’s just assembly! They are full of fresh veggies (and fruit!), tofu and dipped in an easy homemade sweet soy sauce that has a bit of kick.

A perfect mid-summer lunch!

Ingredients (makes about 4-6 rolls, double up recipe to feed more than 2 people)

4-6 sheets of rice paper

1/2 red pepper, thin strips

1/2 mango, thinly strips

1/3 cucumber, thin strips

1/2 block pressed tofu, thin strips

1 avocado, thin strips

handful of sprouts, washed and patted dry

handful of mint leaves


Sweet n’ Spicy Dipping Sauce:

3 tbsp Bragg’s or wheat-free tamari

1 1/2 tbsp agave

2 tsp minced ginger

1/2 tsp chili flakes (or more if you like it HOT!)

1 tsp rice vinegar

juice of half a lime


Whisk all above ingredients together and let sit for 5 minutes while you prep the rolls.

Make ahead Tip: Prepare the rolls and sauce the night before, minus the avocado, roll in plastic wrap or tinfoil and enjoy the next day for lunch or a picnic.


To Assemble:

Dampen a clean kitchen towel with hot water. Place 1 sheet on half of the towel, cover and let sit while the rice paper absorbs the water (about 3-5 min). They are pretty delicate so be careful. That being said, if they have a tear or two it doesn’t really matter because they stick together pretty well.

Place 1 sheet on a cutting board and lay down mint leaves. Then begin layering a couple strips of each fruit/veg and top with sprouts. Fold over the side closest to you, tuck in the ends and roll up.

***Put the soft ingredients like mint leaves and sprouts on the outside to create a bit of a cushion. The harder strips may poke through – I learned this a couple of rolls in.


~The Vegan Project

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