This non-recipe recipe is a summer mainstay for me. When greens are abundant and there are lots of good things coming out of the garden, salad rolls are especially fun to make. It’s a healthy option for lunch (and tastes extra refreshing when packed up and taken to a hot picnic.) I like to add the crunch of peanuts or sesame seeds to make it feel like a complete meal. If you want, you can also cook up rice noodles and, when chilled, add them to the rolls. Salad rolls are also a good way to use bits and pieces of leftover vegetables or protein that you may have prepared for another meal. Good stuff!
I’ve seen kids (who won’t go near a salad in a bowl) devour salad rolls when they can dip it in this peanut sauce. It’s a mystery of childhood – why lettuce suddenly becomes appealing when it’s rolled up. Kids also like to roll their own and pick their fillings. If you prep your ingredients ahead of time, summer abundance and salad rolls can be a good excuse to have a party.
Fresh Salad Rolls
- Chop a lot of veg.
- Chop a lot of herbs. (Mint and basil are my favorite combinations.)
- Soak the wrapper in warm water briefly and roll it up.
- Make some magic peanut sauce for dipping.
Irresistible Peanut Sauce
2 tsp. oil (olive, coconut, peanut)
4 cloves garlic, chopped
1/4 tsp. dried red pepper flakes
1/4 cup soy sauce
1 cup water
1/3 cup natural, chunky peanut butter (no sugar added)
1 tsp. honey
Heat oil in the bottom of a small saucepan. Toss garlic for a few minutes until fragrant.
Add the rest of the ingredients to the pan and whisk. Cook over medium heat until visibly thickened, about 4-5 minutes. Whisk well. Cool.
Small Potatoes 