Rainbow Salad Rolls
This recipe is the perfect solution when it’s too hot to cook, yet you still want something fresh and satisfying. Rice paper wrappers (or tender collard leaves) are packed with crisp, colorful veggies and herbs, then dipped into a savory almond butter sauce. Set everything out bar‑style and everyone builds their own no‑cook, Anti-Inflammatory Rainbow Diet dinner.
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Servings: 4 (Makes 8-10 rolls)
Equipment
- Blender or food processor
Ingredients
Sauce
- 2 cloves garlic, peeled
- 1 inch piece fresh ginger, peeled
- 3 tablespoons coconut aminos
- 1 tablespoon rice vinegar
- 4 teaspoons toasted sesame oil
- 5 tablespoons extra-virgin olive oil
- 2/3 cup pure almond butter, (or peanut butter with no added ingredients)
- 1 pinch red pepper flakes, or to taste
Filling
- 3/4 cup red bell pepper, julienned
- 3/4 cup shredded purple cabbage
- 3/4 cup julienned daikon radish
- 3/4 cup shredded carrots
- 3/4 cup julienned cucumber
- 3 scallions, sliced diagonally
- 1/4 cup chopped cilantro
- 1/4 cup chopped Thai basil
Wrappers
- 8-10 rice paper rice paper wrappers, (see Note)
Instructions
Make the sauce:
- Blend the sauce ingredients in a food processor or blender until smooth. Set aside or refrigerate if not serving promptly.
Make the filling:
- Prepare the filling ingredients as indicated above. If making all the rolls ahead of serving time, mix the ingredients together in a large bowl. For a salad roll bar, set the fillings out in separate bowls with a stack of wrappers and a dish of warm water so guests can roll their own at the table.
Make the Rolls:
- Fill a 9″ round pie pan (or any dish large enough to accommodate the wrapper) with warm water. Place a wrapper in the water submerging it completely. Leave it submerged for about 10 seconds (or as directed on the package) until it becomes flexible but not mushy.
- Lift the wrapper out of the water carefully so as to not tear it, letting the excess water drip into the pan. Spread the wrapper out on a plate or work surface and blot the surface.
- Place desired fillings, or about 1/2 cup of mixed filling, in a horizontal line about 1 inch from the edge closest to you. Lift that edge over the filling, tuck snugly, and roll once away from you. Fold the sides inward and continue rolling tightly until sealed.
Serving and storing:
- Serve fresh with sauce or wrap each roll tightly in plastic wrap and refrigerate for up to 24 hours.
Notes
For a grain-free version, swap 8–10 large collard leaves for the rice paper wrappers. Use a knife to shave down the thick center stem so the leaf is flexible enough to roll. For a softer wrap, blanch the collard leaves in simmering water for 20–30 seconds, then cool and pat dry before filling.
Add cooked shrimp for protein to make these a more balanced entrée.