Salad Rolls With Peanut Ginger Sauce

Why You’ll Love This Recipe

I like this recipe because it’s customizable and so fun to make. The rolls are packed with fresh veggies, creamy avocado, and a touch of sweetness from mango. The peanut ginger sauce gives a rich, savory, and slightly tangy flavor that makes every bite irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢2 oz dry rice noodles, *cooked is about 1.5 cup
▢½ cup edamame, cooked
▢1 avocado
▢1 small mango
▢1 red bell pepper, julienned
▢¼ cup fresh cilantro, chopped, *see notes
▢½ cucumber, seeds removed
▢½ cup matchstick carrots
▢1 cup red cabbage, sliced
▢8 rice paper sheets
▢2 green onions, thinly diced

Peanut Ginger Sauce
▢¼ cup creamy peanut butter
▢1 tsp ginger, minced
▢1 garlic clove, grated
▢3 Tbsp hoisin sauce
▢½ lime, juiced
▢4 Tbsp water, *see notes

Directions

1. Cook the rice noodles according to package instructions, then drain and let them cool.
2. Prepare the vegetables and fruit: slice the mango, avocado, cucumber, carrots, red cabbage, bell pepper, and green onions.
3. Fill a shallow dish with warm water and dip one rice paper sheet for a few seconds until it softens.
4. Place the softened rice paper on a clean surface. Arrange a small amount of noodles, edamame, avocado, mango, bell pepper, cucumber, carrots, cabbage, cilantro, and green onions in the center.
5. Fold the sides inward and roll tightly to form a salad roll. Repeat with remaining rice paper sheets and fillings.
6. For the sauce, whisk together peanut butter, ginger, garlic, hoisin sauce, lime juice, and water until smooth. Adjust consistency with more water if needed.
7. Serve the rolls fresh with the peanut ginger sauce on the side.

Servings and Timing

This recipe makes about 8 rolls, serving 4 people as an appetizer or 2 people as a light meal. It takes around 25 minutes to prepare from start to finish.

Variations

I sometimes add shrimp, chicken, or tofu to make the rolls more filling. If I don’t have mango, I like using pineapple for sweetness. Basil or mint can also be swapped in for cilantro for a different flavor. For a lighter sauce, I thin it out with extra lime juice or water.

Storage/Reheating

I store leftover rolls in an airtight container with a damp paper towel layered inside to keep them from drying out. They last about 2 days in the refrigerator. I don’t reheat them since they’re best enjoyed fresh and chilled. The peanut sauce can be stored separately in a sealed container for up to 5 days.

FAQs

Can I make these rolls ahead of time?

Yes, I prepare them a few hours ahead and store them with a damp towel to keep them fresh.

What if my rice paper tears while rolling?

I just use a second rice paper sheet to wrap around the roll it still works.

Can I use different vegetables?

Yes, I swap in lettuce, sprouts, zucchini, or any crisp veggies I have on hand.

Is there a substitute for peanut butter in the sauce?

I use almond or sunflower butter if I want a nut-free version.

How do I keep the rolls from sticking together?

I place them slightly apart on a tray or use parchment paper between them.

Can I make these gluten-free?

Yes, just make sure the hoisin sauce is gluten-free.

Do I need to cook the rice paper?

No, I only soak it in warm water to soften it doesn’t need cooking.

Can I freeze salad rolls?

I don’t recommend freezing them since the rice paper becomes rubbery after thawing.

What protein works best in these rolls?

I like adding shrimp, grilled chicken, or marinated tofu for extra protein.

How do I make the sauce spicier?

I stir in chili paste, sriracha, or red pepper flakes.

Conclusion

These salad rolls with peanut ginger sauce are one of my favorite fresh and healthy meals. I love how colorful they look and how easy it is to mix and match the fillings. The creamy, tangy sauce makes them extra special, and they always feel like a refreshing treat.

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