Garden Vegetable Salad Rolls with “Peanut” Dipping Sauce

If you’ve ever tried the Garden Vegetable Salad Rolls from the prepared section at Whole Foods, this recipe is for you.

garden-vegetable-salad-rolls

It’s essentially a salad rolled up in a sheet of rice paper, served with a peanut dipping sauce– and together it’s absolutely delicious! The only con is that these prepared rolls are expensive to purchase very often.

My solution is to now make them at home. I picked up a bag of rice paper from Whole Foods and decided to try my hand at making my own “salad rolls” for lunch yesterday. This was my first time working with rice paper, so I was surprised by how stretchy it becomes when wet! It’s a good thing it’s so flexible, because it makes a pretty forgiving wrap when rolling up these salad bites. It’s the perfect gluten-free alternative to traditional lunch wraps!

dipping-sauce

You can use any salad ingredients you have on hand, so the variations are endless. When paired with my Creamy Thai Peanut Dressing, these rolls are downright addictive! (I have a feeling they’d be delicious with a simple dip of tamari + fresh grated ginger, too.)

I hope you’ll enjoy them the next time you’re bored with your usual salads.

Garden Vegetable Salad Rolls
Serves 2-4

Ingredients:

8 romaine leaves
1 bell pepper, sliced
1/2 cucumber, sliced
2 carrots, shredded
1 avocado, sliced
4 sheets of rice paper*

Directions:

These rolls are easy to make once you have your filling ingredients prepared. To make each roll, simply wet a sheet of rice paper with warm water and lay it on a flat working surface, like a cutting board. Arrange two lettuce leaves, several bell pepper and cucumber slices, 1/4 of an avocado, and some shredded carrots in the center of the rice paper, making sure to not get too close to the edges of the paper. (The first wrap I made I used WAY too many ingredients, but it still rolled up okay– these are hard to mess up!)

garden-roll-recipe

Fold the sides of the rice paper in towards the middle, then grab the bottom of the rice paper and roll it towards the top, like you’re rolling up a burrito. The paper should be flexible and sticky, so when you get to the end it should stick together and seal shut.

Use a sharp knife to slice the roll sushi-style, then serve with my Creamy Thai “Peanut” Dressing as a dip! (I used raw tahini this time instead of sunflower seed butter, and it worked great.)

5.0 from 2 reviews
Garden Vegetable Salad Rolls with "Peanut" Dipping Sauce
Author: 
Serves: 2-4
 
Ingredients
  • 8 romaine leaves
  • 1 bell pepper, sliced
  • ½ cucumber, sliced
  • 2 carrots, shredded
  • 1 avocado, sliced
  • 4 sheets of rice paper*
  • 1 batch Creamy Thai "Peanut" Dressing, for serving
Instructions
  1. These rolls are easy to make once you have your filling ingredients prepared. To make each roll, simply wet a sheet of rice paper with warm water and lay it on a flat working surface, like a cutting board. Arrange two lettuce leaves, several bell pepper and cucumber slices, ¼ of an avocado, and some shredded carrots in the center of the rice paper, making sure to not get too close to the edges of the paper. (The first wrap I made I used WAY too many ingredients, but it still rolled up okay-- these are hard to mess up!)
  2. Fold the sides of the rice paper in towards the middle, then grab the bottom of the rice paper and roll it towards the top, like you're rolling up a burrito. The paper should be flexible and sticky, so when you get to the end it should stick together and seal shut.
  3. Use a sharp knife to slice the roll sushi-style, then serve with my Creamy Thai "Peanut" Dressing as a dip!
Notes
I used brown rice paper because Whole Foods was sold out of the white rice version. I've heard the white rice version has a better texture and is easier to work with, so I recommend looking for the white rice version if it's available to you. However, the brown rice paper worked fine for me, too!

*Note: I used brown rice paper because Whole Foods was sold out of the white rice version. I’ve heard the white rice version has a better texture and is easier to work with, so I recommend looking for the white rice paper if it’s available to you. However, the brown rice paper worked fine for me, too! 

Reader Feedback: Have you ever tried the Garden Rolls from Whole Foods? Would you try to recreate them yourself now that you’ve seen how easy it is? I hope so!

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

16 thoughts on “Garden Vegetable Salad Rolls with “Peanut” Dipping Sauce

  1. Lara

    Hi Megan! I’ve tried making spring rolls, and while they were delicious, the texture of rice paper was funny smooth to touch! How did you overcome the feeling like you touch someone’s skin?

    Reply
    1. Megan Gilmore Post author

      Ha, I’ve never thought of that before! You could probably use nori sheets if you don’t care for the texture of rice paper, but the rice paper is a little more durable for making ahead of time.

      Reply
    1. Megan Gilmore Post author

      I had them as leftovers 2 days later and they still held together well! I stored them in an airtight container in the fridge to keep the moisture locked in.

      Reply
  2. Shelley

    Did you add any lime to prevent the avocado from browning? I probably would mash the avocado with that and spread it on the lettuce thinly. Gonna try it soon!

    Reply
  3. Kirti

    Thank you so much for this recipe, made our Super Bowl party event, super trendy and delicious. Everybody was asking me how I did it, and thanking for a fresh alternative to all the traditional party junk 🙂

    Reply

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