The Rainbow Rolls

These salad rolls are all about variety! I love how you can pack so much goodness into one little roll. Inside the rice paper wraps, I like to add ten different items to include, herbs, veggies and one protein. Here's my favorite lineup:

  • Rice paper wrappers (these are my favorite and they are purple!)
  • Fresh basil leaves
  • Fresh mint leaves
  • Red bell pepper, sliced into thin strips
  • Daikon radish, sliced into thin strips
  • Cucumber, sliced into thin strips
  • Carrots, sliced into thin strips
  • Red cabbage, sliced into thin strips
  • Avocado, sliced into thin strips
  • Sprouts
  • Baked tofu, sliced into thin strips

Prep is Key:

  1. Veggies & Tofu: The key to a beautiful roll is uniform slices. Cut all your veggies and tofu into long, thin strips.
  2. Herb Heaven: Keep your basil and mint leaves whole for that fresh, aromatic bite.
  3. Circle Tray Magic: Arrange all your fillings in a circular tray. This makes it super easy to grab a bit of everything as you assemble your rolls.

Softening the Wraps (My Secret Trick!):

  1. Warm Water Bath: Heat about an inch of water in a wide sauté pan. You want it hot, but not boiling – just warm enough to soften the wrappers without burning your fingers.
  2. Quick Dip: Dip one rice paper wrapper into the warm water until it just starts to soften.
  3. Smooth Landing: Gently lift the softened wrapper with two hands and lay it flat on a smooth plate. Smooth out any wrinkles.
    • Pro-Tip: Don't soak the wrappers too long, or they'll become too sticky and difficult to handle.

Rolling Time!

  1. Fill it Up: Place a small amount of each filling onto one edge of the softened wrapper. Remember, less is more! You want to be able to roll it up tightly.
  2. Roll and Fold: Start rolling the wrapper snugly, then fold in the sides like a burrito. Finish rolling it up completely.
  3. Slice and Serve: Cut the roll in half at a diagonal and arrange on a plate or tray.

Ginger Peanut Sauce

Now, let's talk about the star of the show – the Ginger Peanut Sauce! It's creamy, tangy, and has a little kick. If you are serving this to the little ones, you can simply skip the chili paste.

Ingredients:

  • 1/2 cup natural, unsweetened peanut butter
  • 2 tablespoons Tamari sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey
  • 2 teaspoons chili sauce (adjust to your spice preference)
  • 1 tablespoon fresh lime juice
  • 1 tablespoon grated ginger root
  • 4 tablespoons warm water

Instructions:

  1. Blend it: Combine all ingredients in a blender or food processor.
  2. Puree: Blend until smooth and creamy.
  3. Serve: Pour the sauce into small bowls for dipping your rainbow salad rolls. This recipe makes about 1 cup, or 4 servings.

Serving Suggestions:

  • Arrange the colorful salad rolls on a platter with the dipping sauce bowls.
  • These are perfect for picnics, potlucks, or a healthy snack.
  • Add extra toppings to the peanut sauce, like sesame seeds or chopped peanuts.

I hope you love this recipe as much as I do! It's a fun and delicious way to enjoy a variety of fresh flavors. Don't forget to tag me in your photos when you make them! Enjoy!