Vietnamese salad rolls are incredible in the summer because they are filled with fresh, yummy, water-filled, crunchy vegetables. Plus, you can make them with virtually any veggies you have on hand. The Chipotle Chickpea Peanut Spread gives these salad rolls a protein kick.
- 2 round sheets of rice paper
- 1 handful of bean sprouts, rinsed and drained well
- 1 handful of salad greens (I’m using arugula for its nutty flavour)
- 1 small 4″ cucumber, seeded and cut into long, thin strips
- 2 fresh basil leaves
- a few stems of chives
- 2 tbs Chipotle Chickpea Peanut Spread
Lay out the ingredients. Ready one large plate to work on, and another to place the made rolls.
Using a large frying pan, heat about an inch of water. When it is quite hot, dip one sheet of rice paper in the water quickly. Don’t let it soak, just wet it. Then place the paper onto a plate. The rice paper will still seem stiff, but that’s okay. It will soften in a minute.
Spread 1 tbs of the Chipotle Chickpea Peanut Spread onto the rice paper. It’s better to do this step before adding the veggies so that the rice paper has less chance of breaking. Then, add half the veggies to the middle of the rice paper. Wrap it up like a burrito.
Repeat the same with the other rice paper. BOOM. Done. Two delicious, spicy, peanut-y, summery rolls of salad goodness.