Vegetarian Salad Rolls with Vietnamese Dipping Sauce
Prep time: 
Total time: 
Serves: 20
  • Rice Paper Wraps (20)
  • Basil and Cilantro – optional (2 leaves of either one per roll)
  • 2 Cucumbers – cut into matchsticks
  • 2 small red Bell Pepper – cut into matchsticks
  • 2 small yellow Bell Pepper – cut into matchsticks
  • 2 small Orange Bell Pepper – cut into matchsticks
  • 2 cup shredded Carrots ( I bought the shredded carrots to save on prep work.)
  • ½ head red Cabbage – sliced very thinly
  • Dipping Sauce
  • ½ cup Lite Soy Sauce (tamari should be used if you want the sauce to be gluten free since soy sauce may contain gluten.
  • 1 tsp finely minced fresh Ginger

  1. Prepare a container with hot water for the rice paper. Place each wrap in the water for 30 seconds just to make it pliable and easy to work with. put the new wrapper in when you start wrapping each one and the process will go faster.)
  2. Lay the wrap on a wooden cutting board
  3. Add a little of each of the vegetables to the middle of the wrap and top with basil and cilantro leaves.
  4. Fold the sides in first, then roll from the side nearest you to the other end. The rice paper will stick to itself. Continue making the rolls until the ingredients are done.
Recipe by The Gardening Cook at