Rice Paper Salad Rolls

springrollsRice paper salad rolls are basically salads wrapped in rice paper. You probably already have plenty of salad ingredients in your fridge, but what about Vietnamese rice paper? It's one of those pantry ingredients I've sometimes bought and used once, and then forgot about. And that's kind of a shame because it has a lot going for it. It's cheap, keeps forever and is easy to use.

Rice paper is traditionally used to make Vietnamese "Summer rolls" but like tortillas, it's extremely versatile and shouldn't be limited to only Vietnamese cuisine. Use it as a wrapper for pretty much whatever you like and you've got a great appetizer, snack or meal. While tortillas are served warm, rice paper rolls are served at room temperature.

I believe eating outdoors is more fun than eating inside, and that eating with your fingers makes everything taste better. So that makes rice paper salad rolls perfect for picnics (or take from home lunches). I have used all kinds of different fillings and this is a combination I really like, but experiment! Try sprouts, shredded chicken, smoked salmon, enoki mushrooms--the possibilities are endless.

Rice Paper Salad Rolls
Makes 2 rolls


4 sheets rice paper
1 English cucumber, peeled
1 small carrot
1 daikon radish
1 piece marinated or baked tofu, (or use homemade gluten free baked tofu)
4 lettuce leaves
Peanut sauce


Prepare the vegetables by peeling long lengthwise strips of each the cucumber, daikon radish and carrot using a vegetable peeler. The number of slices will vary depending upon the size of the rice paper you have. Then slice each strip into long skinny slivers. Cut the tofu and avocado into thin strips.

Fill a bowl with warm water. Dip two rice paper sheets into the water, making sure the water flows between the sheets. Let the water drip off the rice paper, and then lay it on a flat surface. You want the sheets to be just softened enough so you can roll them.

Lay one lettuce leaf on the double layer of rice paper. Top with thin strips of vegetables and tofu, but don't overstuff. Roll up like a burrito, either tucking the ends in or leaving them open. Serve with peanut sauce.



Amy Sherman is a San Francisco–based writer, recipe developer, restaurant reviewer and all around culinary enthusiast. She blogs for Epicurious , Bay Area Bites and Cooking with Amy .