Print Options:

Psychedelic Salad Rolls

Yields8 ServingsPrep Time30 mins

Salad Rolls
 8 rice paper wraps
 1 head purple cabbage
 5 big carrots
 12 avocados
 1 candycane beet
 1 watermelon radish
 chopped mixed herbs (green onion, thai basil & mint)
 ½ package rice vermicelli
 24 prawns (optional)- tails removed
Dipping Sauce
 ½ cup almond butter
 6 tbsp lime juice
 5 tbsp tamari
 1 tbsp maple syrup
 4 shakes sesame oil
 water (to thin, as needed)

Please note: We adapted this recipe by adding ingredients that were not part of the original recipe.

Prepare your veg: grate or shred your cabbage & carrots. Slice your beets, radish VERY thin with a mandolin. Slice your avocado very thin. Chop your herbs.

Boil a medium size pot of water. Once water boils, turn it off and remove from heat. Add your rice vermicelli to hot water, and let sit for 3 minutes. Drain & rinse under cold water.

To make the sauce: combine all ingredients in a jar and shake until combined.

To assemble your wraps: fill a large bowl with hot water. Insert one rice paper wrap at a time for 20 seconds. This is all the time it needs to soften. Carefully, remove from water and place on your flat surface. Arrange vegetables in the center. Add a small handful of vermicelli. Add 3 prawns per roll (optional). Sprinkle with fresh herbs and roll your wrap like a burrito to finish.

Dip generously in sauce and enjoy.

Recipe author or source

Recipe adapted from:

Nutrition Facts

Serving Size 1

Servings 8