Salad rolls or fresh rolls are a popular appetizer at Thai and Vietnamese restaurants. But making these rice paper rolls at home is super easy; just follow my step-by-step pictures below. I love salad rolls so much, I make a meal out of them. I like playing around with different types of filling and often add leftover steamed vegetables and lots of fresh herbs to my salad rolls. I also like a combination of fruit and vegetables in my salad rolls. (Checkout my mango summer rolls recipe). For this recipe, I’ve used sweet tart Granny Smith apple, crunchy jicama and fresh mint. Rice paper wrappers are easily found at Asian markets or the Asian section of the grocery store. Look for the round ones. All you need to bring the rice paper back to life is dip it in a big bowl of water. The rice paper will then get pliable and ready for you to fill and roll up. Easy! The trick is to roll the rice paper firmly enough to make a tight roll, and gently enough that you don’t tear the rice paper. As you get some practice, you’ll get better and better at rolling the rice paper. But remember, even if you don’t roll them perfectly, they will still taste fantastic! Apple Jicama Salad Rolls with Peanut Dipping Sauce
Makes 4 rolls
For the rolls:
- 4 sheets of rice paper, available in the Asian section of the grocery store
- 4 leaves of lettuce, such as green leaf lettuce, butter lettuce, etc., tough end trimmed
- 1/2 cup julienned carrots
- 1/2 cup peeled and julienned jicama
- 1/2 cup julienned granny smith apple
- 16 mint leafs (from about 3 mint sprigs)
For the peanut dipping sauce:
- 2 tablespoons peanut butter
- Chili sauce, like Sriracha, to taste
- 1 tablespoon rice vinegar or apple cider vinegar
- 3/4 tablespoon brown sugar
- 4 tablespoons boiling water
- Fill a large bowl with water. Set up all the ingredients near you and use a clean countertop or cutting board to roll the rice paper.
- Dip a rice paper sheet into the bowl of water. Gently rotate it so that the sheet is completely wet. Now lift it off the water and let it drain back into the bowl. Place the wet rice paper on your surface. The rice paper should be pliable by now.
- Place a leaf of lettuce on the bottom third of the rice paper. Top it with some carrot, jicama, apple and mint leaves. Take the bottom part of the rice paper and gently fold it over the lettuce and vegetables. Holding it in place, fold the right and left sides in. Now roll up the rice paper, like you would a burrito. (See step-by-step photos above).
- Cut each roll in half. Serve the rice paper rolls immediately.
- To make the dipping sauce, whisk all the ingredients together. Serve with salad rolls.
Photo credits: Sala Kannan