Summer Garden Rolls

I always have rice paper wrappers on hand for making these quick salad bundles. Prep a variety of vegetables to tuck inside, add a bean spread, tofu, or tempeh and a dressing and you have a wonderful, light meal for warmer weather.

This is a great way to use up leftover salad or raw vegetables. If I have salad leftover at the end of a meal, I simply hydrate a few rice paper wrappers and use the salad as a filling. It’s a great way to turn them into a nice lunch or snack.

I used a combination of napa cabbage and red cabbage in these rolls. The red cabbage adds some nice color.

You can find rice paper wrappers in many grocery stores. If you look at your local natural foods grocery you may be able to find brown rice wrappers. I have found these to be really sturdy, tasty and easy to work with. However, I don’t think they are as light energetically as more traditional wrappers.

Fresh Garden Rolls

Ingredients:
Amounts will vary depending on how many salad rolls you are making. I often prep more than I think I will need and throw the leftovers together into a salad.

Lettuce leaves, washed and dried (can spin these in a salad spinner)
Cabbage (any type), washed and very thinly sliced
Carrot, sliced into super thin matchstick or grated
Baked or pan-fried tofu (baked tofu recipe)
Dulse leaves
Sauerkraut or other pickled vegetables
Rice paper wrappers
Basil Tahini Dressing

1. Make sure all of your vegetables are prepped. I like to lay them all out on a large cutting board so I have easy access.
2. There are different ways to hydrate your rice papers. I like to fill a plate or tray with a shallow layer of water. Some people like to simply hold the paper under a running water faucet. The amount of time needed in the water will vary depending on your rice paper. Some need a quick dip, others may need a few seconds. Experiment to see what works best for you. The paper should still be a bit stiff when you remove it. It can be hard to work with if it gets too soft. Place the wet rice paper on a large, flat plate or towel. It will continue to soften as it sits. Don’t lay it on a wood cutting board as it tends to stick and will be harder to work with.
3. Immediately start to place ingredients in the center, slightly closer to the edge facing you. I start with lettuce because it helps protect the paper. Anything poky will have a tendency to break through. Then layer your ingredients on top of the lettuce, taking care to choose an amount of filling appropriate for the size of the wrapper.
4. Gently picking up the edge closest to you, fold it over the ingredients, tucking them in. Depending on the size of your wrapper, you may be able to roll it once, tightly but gently, before folding each side over. If you have small wrappers, you may need to fold the sides over before rolling. When you get the sides folded in, tightly roll the garden roll until it is enclosed completely. Transfer to a tray before starting the next one. Roll them as tight as you can without breaking the wrap.
5. These rolls are best when served immediately. If you store them it is best if they aren’t touching because they will stick to each other.
6. Serve as is or with a dressing or dipping sauce like the Basil Tahini Dressing.

Notes:
Feel free to add other ingredients to your rolls. Use this recipe as a template.
Cucumber, avocado, red pepper, fresh herbs like cilantro, or whole basil or mint leaves are all great additions.
Try to include a variety of colors and flavors to increase visual appeal and nutrition.

Fresh Garden Rolls

Garden salad rolls make a super light, refreshing meal during warmer weather. They can be a full meal or a side dish depending on what you choose to put in them. Use this recipe as a template. The amount of ingredients will vary depending on how many salad rolls you are making. I often prep more than I think I will need and throw the leftovers together into a salad.

Print Recipe Pin Recipe

Course Main Course, Salad, Side Dish

Ingredients

  

• Lettuce leaves washed and dried (can spin these in a salad spinner)
• Cabbage any type, washed and very thinly sliced
• Carrot sliced into super thin matchstick or grated
• Baked or pan-fried tofu baked tofu recipe
• Dulse leaves
• Sauerkraut or other pickled vegetables
• Rice paper circles

Instructions

 

• Make sure all of your vegetables are prepped. I like to lay them all out on a large cutting board so I have easy access.
• There are different ways to hydrate your rice papers. I like to fill a plate or tray with a shallow layer of water. Some people like to simply hold the paper under a running water faucet. The amount of time needed in the water will vary depending on your rice paper. Some need a quick dip, others may need a few seconds. Experiment to see what works best for you. The paper should still be a bit stiff when you remove it. It can be hard to work with if it gets too soft. Place the wet rice paper on a large, flat plate or towel. It will continue to soften as it sits.
• Immediately start to place ingredients in the center, slightly closer to the edge facing you. I start with lettuce because it helps protect the paper. Anything poky will have a tendency to break through. Then layer your ingredients on top of the lettuce, taking care to choose an amount of filling appropriate for the size of the wrapper.
• Gently picking up the edge closest to you, fold it over the ingredients, tucking them in. Depending on the size of your wrapper, you may be able to roll it once, tightly but gently, before folding each side over. If you have small wrappers, you may need to fold the sides over before rolling. When you get the sides folded in, tightly roll the garden roll until it is enclosed completely. Transfer to a tray before starting the next one.
• These rolls are best when served immediately. If you store them it is best if they aren’t touching because they will stick to each other.
• Serve as is or with a dressing or dipping sauce.

Notes

Feel free to add other ingredients to your rolls. Use this recipe as a template. 
Cucumber, avocado, fresh herbs like cilantro, or whole basil or mint leaves are all great additions.
Try to choose include a variety of colors to increase visual appeal and nutrition.

Keyword gluten-free, macrobiotic, plant-based, salad, salad dressing