Salad Roll Recipe
Rice paper rolls stuffed with mixed salad, tofu, egg, cucumber, and veggies. Served with peanut sauce.
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Ingredients
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Salad Roll Ingredients
Peanut Sauce Ingredients
Method
Salad Roll Preparation
- 1
Prepare the Tofu
Press the firm tofu to remove excess moisture, then cut into thin strips.
- 2
Cook the Eggs
In a small bowl, beat the eggs and scramble them in a non-stick skillet over medium heat until fully cooked. Let cool and then cut into thin strips.
- 3
Prepare the Vegetables
Julienne the cucumber, carrot, and bell pepper. Rinse and dry the lettuce leaves. Set all prepared ingredients aside.
- 4
Soak Rice Paper
Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for about 10-15 seconds until it becomes soft but not overly wet.
- 5
Assemble the Rolls
Lay the softened rice paper on a clean surface. Place a lettuce leaf on the bottom third of the wrapper, followed by a few strips of tofu, scrambled egg, cucumber, carrot, bell pepper, cilantro, and mint. Fold the sides of the rice paper over the filling, then roll it tightly from the bottom up.
- 6
Repeat
Repeat the soaking and rolling process with the remaining rice paper wrappers and filling ingredients.
Peanut Sauce Preparation
- 7
Mix the Sauce
In a small bowl, combine peanut butter, soy sauce, lime juice, honey/agave syrup, and minced garlic. Whisk until smooth.
- 8
Adjust Consistency
Add water, one tablespoon at a time, until the sauce reaches your desired consistency. Stir in chili flakes to taste.
