3 scrumptious salad roll recipes! 😋

3 scrumptious salad roll recipes! 😋

August 26, 2021

Salad rolls are a simple, balanced and delicious snack or meal for the whole family.  I love how versatile they are and perfect for picky eaters.  Letting the whole family build them together is also a great dinner prep activity.  I’ve provided a few of my favourite more unique recipes, including a deconstructed version for anyone who might have difficulty wrapping.  Simply chop up different toppings, let everyone pick their own and enjoy!  Looking for something even simpler?  Order our NEW Chicken and Mango Salad Roll Bento Box – coming soon.


Fresh Fruit Salad Rolls


  • 10 rice paper wraps
  • 1 apple
  • ½ mango
  • 1 peach
  • 1 kiwi
  • 4 strawberries
  • 10 raspberries
  • 2 Tbsp honey or maple syrup
  • ½ lime, juiced
  1. Chop the fruit.
  2. Submerge the rice paper wraps in hot water for 2-3 minutes until they become soft and malleable. Transfer to a plate immediately.
  3. Fill the rice paper with your fruit of choice and roll.
  4. To make the sauce, whisk the honey/maple syrup with lime juice.
  5. Dip and enjoy!


Asparagus & Salmon Salad Rolls


  • 1 lb asparagus spears (about 12-18 spears depending the thickness), boiled and cut in half
  • 1 3-4 oz package smoked salmon
  • 6 rice paper wraps
  • ½ avocado, cut into slices
  • ½ cup shredded carrots
  • ½ cup fresh basil, chopped
  • ½ cup fresh mint, chopped
  1. Submerge the rice paper wraps in hot water for 2-3 minutes until they become soft and malleable. Transfer to a plate immediately.
  2. Add a piece of smoked salmon to the centre of a rice paper. Add 4 asparagus spear halves on top. Top the asparagus with 2 avocado slices, 1 Tbsp shredded carrots and 2 tsp of basil and mint.
  3. Fold the rice paper over the filling and roll.
  4. Repeat with the remaining rice paper and filling.
  5. Serve with your favourite dipping sauce and enjoy!


Deconstructed Salad Roll



  • 8 oz thin rice noodles
  • ½ head romaine lettuce, shredded
  • ½ head purple cabbage, shredded
  • 2 carrots, shredded
  • 2 small zucchinis, shredded
  • 1 red bell pepper, shredded
  • 1 cup bean sprouts
  • 2 green onions, sliced
  • ½ cup fresh mint leaves, chopped

Dressing: Sweet Chili Sauce

  • ¼ cup unseasoned rice vinegar
  • 2 Tbsp water
  • 2 Tbsp maple syrup
  • 1 Tbsp soy sauce
  • 1 clove garlic, minced
  • 1 inch knob ginger, minced
  • 1 tsp red pepper flakes (optional)
  • 1 lime, juiced
  1. Combine all dressing ingredients in a bowl.
  2. Soak the rice noodles in boiling water for 20 minutes. Once cooked strain under cold water. Drain noodles well.
  3. Cut the noodles into smaller pieces (optional).
  4. In a large bowl combine the noodles, vegetables and dressing and toss until well combined.
  5. Enjoy!

Recipes inspired and adapted from Super Healthy Kids, Eating Well, Pass the Plants, The Simple Veganista.

Eat well, be well

Emma Minden, Registered Dietitian, Wholesome GO