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Salad Rolls with Peanut Dipping Sauce

Salad Rolls with Peanut Dipping Sauce


  • Rice Papers (for rolling)
  • Rice Vermicelli Noodles
  • Romaine Lettuce Leaves
  • 1 red pepper, cut into thin slices
  • ½ cup carrots, cut into matchsticks
  • 1 avocado, pitted and cut into slices
  • ½ cup red cabbage, cut into fine strips
  • ¼ cup cilantro leaves


  • ½ cup smooth peanut butter
  • ½ cup + 1 Tbsp. coconut milk
  • 1 Tbsp. maple syrup
  • 2 Tbsp. wheat-free tamari
  • 1 clove garlic, finely chopped
  • 1/8 - ¼ tsp. cayenne (optional)


Boil Vermicelli Noodles for 3 minutes. Drain and pat dry with paper towel. Place one rice paper in warm water for 5 seconds. Remove to counter top or plastic cutting board (wood doesn’t work as well – it sticks). Rip a romaine lettuce leaf in half and place at the bottom end of the round rice paper. Top with about ¼ cup cooked vermicelli noodles, followed by strips of red pepper, carrot, avocado, red cabbage and cilantro. Roll up from bottom and roll in the sides. Repeat to make 6 salad rolls. Slice in half if desired. For sauce, bring mixture to a boil and simmer about 15 minutes to let flavours mesh. Serve with Peanut Dipping Sauce.

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