Fresh Herb & Vegetable Salad Rolls

By Carol Dudar, Recipes & Food Styling

Photos By Above The Salt

(make 8 salad rolls)


Feel free to choose other herbs or summer vegetables you have on hand to customize for your favourite salad roll combination. The watermelon radishes have a slight hit of spiciness to add some heat while the cucumbers, fresh herbs and lime give refreshing coolness. Perfect for a dinner on a hot evening without turning on the stove.

It might take one or two to really get the hang of rolling them, and the rice paper is very delicate so you might lose one or two after soaking and that is ok. 

This can be done as a group activity as well. Everyone making their own wrap customizing it to their preference.

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Salad rolls:

  • 1 cup (250 ml) haricots vert (small green beans), blanched
  • 1 cup (250 ml) asparagus, blanched and cut half lengthwise
  • 1 cup (250 ml) fresh basil
  • 1 cup (250 ml) fresh pea sprouts
  • 1 cup (250 ml) fresh cilantro 
  • 1 cup (250 ml) sugar pea pods, blanched
  • 1 cup (250 ml) swiss chard sprouts or other sprouts
  • 4 mini cucumbers, thinly sliced with peeler lengthwise
  • 4 small watermelon radishes, thinly sliced
  • 8 large rice paper wraps

Dipping sauce:

  • ¼ cup (60 ml) rice wine vinegar
  • 2 tbsp (30 ml) lime juice
  • 1 tbsp (15 ml) mirin
  • 2 tsp (10 ml) toasted sesame oil
  • 1 tsp (5 ml) sambal oelek* (Asian spicy chili paste–add to preferred spice level.

It is quite spicy so start with less and add more as desired. 

*Optional: serve with lime wedges 


In a large bowl, fill halfway with cold water.

Work in individually each wrap, and soak until just soft and pliable, approx. 2 min.

Lay the wrapper on a slightly damp cutting board and starting with 2 slices of mini cucumber, lay them horizontally almost middle of the wrap, slightly overlapping each other.

Just above the top cucumber, lay 3 slices of watermelon radish laid in a horizontal line. The line of radishes should be roughly the same length as the cucumber.

Over top, add 1/8th of the rest of the ingredients, starting with the green beans and asparagus. Lay the vegetables vertically so that they will show once rolled up.

Top the green beans, and asparagus with pea pods and sprouts, followed by the herbs and other sprouts.

Working quickly, fold the bottom of the wrap up over the cucumber and vegetables, then bring the right side of the wrap over the vegetables, covering them. You can then gently roll it towards the left, creating a snug little package. The top of the vegetables will be exposed, but everything else will be contained.

Cover with a damp tea towel or paper towel while making the other.

Once all done, serve with dipping sauce.

Publisher’s Note: Carol Dudar is a Toronto based recipe developer and food stylist.

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