Lentil Salad Rolls
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!
Servings 10 rolls
Calories 172
Ingredients
- 10 rice paper sheets
- 1 small purple cabbage thinly sliced
- 1/2 head red leaf lettuce washed & pulled apart
- 1/2 English cucumber julienned
- 2 medium carrots peeled & julienned
- 1 can (19 oz/540 mL) green lentils drained & rinsed (yields 2 cups/500 mL cooked lentils)
- 1 medium ripe avocado pitted & sliced
- 1 handful cilantro chopped
Garlic-Peanut Sauce
- 1/2 cup (125 mL) peanut butter
- 1 Tbsp (15 mL) soy sauce
- 1 Tbsp (15 mL) chili garlic sauce
- 1 juice of 1 lime
- water to thin sauce to desired consistency
Instructions
- 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.
Nutrition
Serving Size: 1salad roll + 1 Tbsp (15 mL) sauce | Calories: 172 | Total Fat: 8g | Saturated Fat: 1g | Carbohydrate: 18g | Fibre: 4g | Sugars: 3g | Protein: 6g | Sodium: 171mg | Potassium: 260mg | Iron: 1mg