Rainbow Salad Rolls

There's nothing mind-altering about these salad rolls, but the rainbow of color gives these rolls a fabulous, psychedelic color palette that's as fun as it is delicious. The trick is to get vegetables are saturated in color as possible--so think bright purples, verdant greens, hot pinks, intense yellows. The vibrant ingredients will add a big impact to the finished salad rolls.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 8 servings
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Ingredients

Salad Rolls:

2 ounces rice vermicelli

Eight (8 1/2-inch) rice paper wrappers (see Cook's Note)

1 small head red cabbage, cored and shredded

5 large carrots, grated or peeled into ribbons

1 to 2 avocados, thinly sliced

1 candy cane beet, thinly sliced

1 watermelon radish, thinly sliced

Cilantro sprigs

Basil leaves

Mint leaves

Lime-Soy Dipping Sauce:

1/3 cup fresh lime juice

1/4 cup soy sauce

1 tablespoon honey

1 teaspoon sesame oil

1 garlic clove, minced or pressed

1 green chile, sliced

Directions

  1. Make the salad rolls: Cook the rice vermicelli according to the package directions. Drain and rinse under cold water; drain well and set aside.
  2. Meanwhile, fill a large bowl with hot water. Working with 1 sheet of rice paper at a time (keep the others covered with a barely damp cloth to prevent curling), dip the paper in the hot water until slightly softened and pliable (about 20 seconds). Remove and spread out on a clean work surface.
  3. Arrange some of the vegetables and vermicelli in the center. Roll up like a burrito. Place the roll on a plate covered with a damp towel as you prepare the remaining rolls.
  4. Make the dipping sauce: Whisk all of the ingredients together in a small bowl.
  5. Dip the rolls generously in the dipping sauce and enjoy!

Cook’s Note

Edible rice papers are sold in Asian markets or in the Asian food aisle in supermarkets.

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