Vegetarian Salad Rolls Vegetarian Salad Rolls

Vegetarian Salad Rolls 150 Image by: Vegetarian Salad Rolls 150 Author: Canadian Living

Prepare these delicious, fresh and light rolls ahead of time so you won't feel rushed at party time.

  • Portion size 24 servings
  • Credits : Canadian Living Special Issue: Holiday Best 2009


Dipping sauce:


Dipping sauce: In small bowl, stir together chili sauce, lime juice, vinegar and water; set aside.

In bowl, soak rice vermicelli in hot water until tender, about 10 minutes; drain. Toss with 1 tbsp (15 mL) of the dipping sauce.

Cut cucumber, red pepper, carrot and mango into 3- x 1/8-inch (8 cm x 3 mm) strips. Set aside.

Fill shallow pan with lukewarm water. Soak rice paper wrappers, 1 at a time, in water until soft and pliable, about 1 minute. Transfer to tea towel and pat dry.

Along bottom edge of wrapper and leaving 1 inch (2.5 cm) on each side, place 1 mint leaf, 1 tsp (5 mL) of the peanuts, 4 pieces each cucumber, red pepper, carrot and mango, and about 1 tbsp (15 mL) of the vermicelli noodles. Fold sides over and tightly roll up. Repeat with remaining ingredients to make 12 rolls. (Make-ahead: Place, seam side down, on plastic wrap–lined plate or baking sheet. Cover with damp towel and overwrap in plastic wrap; refrigerate for up to 8 hours.)

Cut crosswise in half. Serve with dipping sauce.

Nutritional facts Per serving: about

  • Sodium 53 mg
  • Protein 1 g
  • Calories 54.0
  • Total fat 1 g
  • Potassium 58 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 10 g


  • Iron 1.0
  • Folate 3.0
  • Calcium 1.0
  • Vitamin A 10.0
  • Vitamin C 20.0
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Vegetarian Salad Rolls