These amazingly fast and easy rice paper salad rolls with garlic-peanut sauce are full of fresh veggies and filling lentils that you can take with you anywhere!
1can(19 oz/540 mL) green lentilsdrained & rinsed (yields 2 cups/500 mL cooked lentils)
1medium ripe avocadopitted & sliced
1handfulcilantrochopped
Garlic-Peanut Sauce
1/2cup(125 mL) peanut butter
1Tbsp(15 mL) soy sauce
1Tbsp(15 mL) chili garlic sauce
1juice of 1 lime
waterto thin sauce to desired consistency
Directions
Garlic-Peanut Sauce: In a small bowl, make peanut sauce by combining peanut butter, soy sauce, chili garlic sauce and lime juice. Add water as desired to thin sauce to your desired consistency. Set aside.
Have all ingredients chopped and ready to go before assembling the salad rolls.
Fill a medium sized bowl with warm water. Take one rice paper, dip it in the water for 5 seconds and then place on a cutting board. In a line down the middle of the rice paper, add: cabbage, lettuce, cucumber, carrot, lentils, avocado and cilantro. Fold in sides, then bottom of rice paper over filling, then roll up. Repeat with the remaining rice paper rolls and ingredients.
Enjoy immediately with prepared Garlic-Peanut Sauce or refrigerate salad rolls for up to 3 days for an anytime veggie-packed snack.
1can(19 oz/540 mL) green lentils (drained & rinsed (yields 2 cups/500 mL cooked lentils))
1medium ripe avocado (pitted & sliced)
1handfulcilantro (chopped)
Garlic-Peanut Sauce
1/2cup(125 mL) peanut butter
1Tbsp(15 mL) soy sauce
1Tbsp(15 mL) chili garlic sauce
1juice of 1 lime
water (to thin sauce to desired consistency)
1
Garlic-Peanut Sauce: In a small bowl, make peanut sauce by combining peanut butter, soy sauce, chili garlic sauce and lime juice. Add water as desired to thin sauce to your desired consistency. Set aside.
2
Have all ingredients chopped and ready to go before assembling the salad rolls.
3
Fill a medium sized bowl with warm water. Take one rice paper, dip it in the water for 5 seconds and then place on a cutting board. In a line down the middle of the rice paper, add: cabbage, lettuce, cucumber, carrot, lentils, avocado and cilantro. Fold in sides, then bottom of rice paper over filling, then roll up. Repeat with the remaining rice paper rolls and ingredients.
4
Enjoy immediately with prepared Garlic-Peanut Sauce or refrigerate salad rolls for up to 3 days for an anytime veggie-packed snack.
What a great recipe!
This looks yummy.
These salad rolls are delicious, glad to hear you liked them!
Hello.
Can you please tell me where I can find your new recipe booklet? I saw it online but can’t seem to find it again.
Thanks so much!
Deb
Hi Deb! You can find our recipe booklet under the Resources tab on the Eating Pulses side of our website. Here’s the link https://albertapulse.com/eating-pulses/resources/