It’s practically wintertime now and the time when I ate salads freshly picked from the garden seems like eons ago. And being in a rush all the time doesn’t help either. So whoever invented Vietnamese salad rolls…you are clearly a genius.
To be honest, I started eating salad rolls just last year. After my 21-year war with seafood (read: allergies) finally alleviated itself, I was on a seafood craze. Still stayed far away from the peanut dipping sauce since I’m well allergic to peanuts. Sigh. One step at a time.
Anyways, Vietnamese salad rolls are a cinch to make, especially when all the ingredients are ahead of time. Also, the amount of combinations you can make are virtually endless. You don’t have to go out of your way to buy the ingredients — just use whatever you have on-hand! I decided to make my fillings all raw, vegan, and vegetarian but feel free to go with the usual (Thai basil, shredded lettuce, shrimp, cilantro mint, carrot, cucumber, noodles) if you’d like. It’s also good to note that these salad rolls are best eaten the day of.
Vietnamese salad rolls with tahini/soy dipping sauce
What you’ll need:
– 1 pkg rice paper wrappers
– 1/4 pkg banh pho/rice stick noodles
– 1 cucumber, julienned
– 1/4 bunch mint cilantro
– 4 stems fresh mint
– 4 small carrots, julienned
– 1 green onion
– 2 avocados, halved and sliced
– 2 tbsp tahini
– 2 tbsp soy sauce
– Sriracha sauce (optional)
What you’ll need to do:
1. Boil a large pot of water and cook pho noodles according to package. Drain and set aside.
2. Fill a medium-sized bowl with warm water and submerge one rice paper wrapper until it is soft and pliable. Transfer to large working space where it will be filled and folded.
3. Assemble your fillings! I usually put the noodles 3/4 of the way down the wrapper, place cucumber, carrots, avocado, onion, and the fresh herbs on top. I then take the bottom of the wrapper and fold it over the ingredients, fold over the right and left sides to seal ingredients in and roll like a burrito.
4. To make the tahini/soy dipping sauce, just mix the two ingredients together until emulsified.
5. Serve immediately with tahini/soy dipping sauce and sriracha. Makes 12.