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!

Course Appetizer, Dinner & Main Course, Salad, Snack

Key Ingredient Lentils

Dietary Need Vegetarian

Prep Time 25

Total Time 25

Servings rolls

Calories 172

Ingredients

Lentil Salad Rolls

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
2 cups (500 mL) cooked or canned green lentils, drained & rinsed (see notes)
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
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.

Salad Rolls

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.

Notes

A 19 oz (540 mL) can of green lentils, drained and rinsed, yields 2 cups (500 mL) cooked lentils. To make a batch of dry green lentils, check out our website for more info!

Nutrition