Summer Fresh Salad Rolls

I love summer. We have had it pretty good so far this year and despite this weekend being a bit windy, cloudy and raining off and on, it’s been a good day.

I went to the Farmers’ Market and picked up a few things, then hit up the Asian Market nearby to grab a few ingredients for a recipe I hope to make either tonight or tomorrow.

I had a weird breakfast/lunch sort of thing at 9:00 which consisted of hashbrowns, fruit and toast but by noon I was pretty hungry again.

I felt like salad rolls but none of the garden fresh lettuce from last week’s CSA pickup was left. So, I improvised. There is no actual ‘salad’ or lettuce in these rolls but I quite like how they turned out, even better than normal rolls.

Summer Fresh Salad Rolls
  • ½ small head purple cabbage. shredded*
  • ½ cucumber, cut into matchsticks
  • 1 carrot, peeled and cut into matchsticks
  • ½ red bell pepper, cut into matchsticks
  • Thai basil
  • Mint
  • Dill
  • 2 square 'patties' of rice noodles, cooked
  • Rice paper wrappers
  1. Heat water in a small saucepan. When it comes to a rolling boil, turn off the heat and add rice noodles. Cover and let sit for 5 minutes. Using a fork, break up the noodles a bit and re-cover until noodles are tender. Drain and let cool to room temperature.
  2. Prepare your workstation so all your ingredients are at hand.
  3. Fill a pie plate or similar shallow dish with cool water.
  4. Dip one rice paper round in the water and let excess drip off.
  5. Place on a cutting board and layer ingredients in the following order:
  6. Herbs (choose one type of herb per roll for best flavour)
  7. Rice noodles
  8. Cucumbers
  9. Red Pepper
  10. Carrots
  11. Purple Cabbage
  12. Roll up like a burrito: once all the way over then tuck the sides in and continue to roll to the end.
  13. Serve with Ginger Peanut Sauce.

*I tried the purple cabbage two ways. First, I left half of it shredded and raw. The other half I heated in a skillet and sauteed with 1 Tbsp of apple cider vinegar. (I was going for a pickled cabbage- type flavour, but didn’t really notice a taste difference between either, so I’d suggest leaving it raw for the crunch.

Here’s the recipe for the Ginger Peanut Sauce.

I honestly thought I’d prefer the mint roll the best but the dill one blew my socks off. That one I thought was not your typical flavour and it was so fresh and tasty with the purple cabbage. Of course, the Thai basil was amazing too.

I am going to do this all the time now.

Leave a Reply