This has got to be one of my favourite summertime recipes! It’s light, it’s healthy and it’s super delicious! There’s something fun about having your salad in a rice wrap. With all the exciting textures and the noodles soaking up that delicious sauce, you honestly will keep reaching for another one.
If you’re looking for a vegetarian or vegan option, use tofu with the same seasoning for the steak or even use mushroom for a meatier texture! You can enjoy this as a meal, light snack or appetizer :).
How to Make the Fresh Asian Salad Rolls
Yield: 8-10 rolls Prep Time: 20 min Cook Time: 5 min Total Time: 25 min
Salad Roll Filling Ingredients:
16-20 sheets rice paper rolls 1/2 cup raw cashew nuts, unsalted and roasted 2 tbsp sesame seeds 200g fine rice noodles, softened in boiling water 1 head of romaine lettuce, chopped 1 large carrot, peeled and cut into thin slices 1 bunch of radishes, thinly sliced 1 cucumber, thinly sliced 1 big bunch of fresh coriander 3 spring onions 1 cup of bean sprouts 1 red bell pepper, thinly sliced 1 avocado, cut into strips 2 jalapenos, thinly sliced 2 limes, cut into wedges 1/4 cup of pea shoots
3 tablespoons of pickled ginger with pickle juice 1 tbsp hoison sauce 1 tbsp Tamari sauce 2 tbsp chili sambal 2 tbsp maple syrup 1 tbsp sesame oil
450g steak 1 tbsp of Chinese Five Spice salt and pepper 1 tbsp olive oil
2 limes ( you can also add this into the sauce but it tastes so good freshly squeezed on each bite 😉 )
Add the rice noodles into a bowl and pour on top some boiling water. Set aside to soften.
Toast the cashews and sesame seeds in the frying pan, tossing regularly until golden, then set aside in a bowl
Return back to the pan and turn the heat up to high. Rub the steak with salt, pepper and the Chinese five-spice, and put into the frying pan with 1 tablespoon of olive oil, turning every minute. Once cooked to your desired liking, set aside on a cutting board and slice when ready to assemble the roll.
To make the sauce, combine the maple syrup, hoisin sauce, tamari sauce, hot chili sambal, pickled ginger (with juice) and sesame oil in a small bowl and whisk.
In a large shallow dish, soak 1 sheet of rice paper in warm water for about 10 seconds, or until slightly softened (do not over-soak, otherwise the rice paper will likely break when rolled). Place the soaked rice paper on a clean plate. Repeat this and place the second rice paper on top of the first one. I use two to ensure the filling stays inside and is secured when served.
Now for the fun part! Top it with the drained rice noodles, the sauce, the steak, roasted nuts and seeds, all the veggies you prefer and a squeeze of fresh lime.
Wrap the salad roll like you would a burrito, then cut in half, using a sharp knife and enjoy!!