I love salads! I could eat one everyday. In fact I think I do on most days. But I can see why some people aren’t too fond since they can be a little boring.

So for all my salad haters out there, this one is for you!

I give you 3 different versions of a salad roll. Sometimes all you need is a different perspective, and throwing all your ingredients into a neatly – well as neatly as one can roll a salad roll – may be just what you need to get you on board the salad train.

Each one of these packs a different protein and a different green – or purple I guess Haha. And dont worry about dipping them in sauce and losing all your filling because I put the sauce right in there for you.

If I’m being honest, the vision in my head for these bad boys was so full and colorful. Turns out I’m not as good to wrap them up as I thought I was.

Maybe with more practice but for now this is what you guys get. Try one out – or all of them! And just maybe, you will now join the club of not-so-boring salad lovers.

Summer salad rolls

Three version of a salad roll with different protein idea and lots of greens.
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Main Course, Snack
Keyword: arugula, chicken, edamame, gluten free, red cabbage, shrimp, spinach
Servings: 4 people

Ingredients

Watermelon beet rolls

  • 4 rice paper sheets
  • 1 cup edamame cooked
  • 2 cups arugula
  • 2 small beets julienne
  • 1 cup watermelon julienne
  • 1 cup balsamic vinegar
  • 1 tbsp honey

Chicken spinach rolls

  • 4 rice paper sheets
  • 1 large chicken breast cooked and shredded
  • 2 cups packed spinach
  • 1 cup strawberries sliced
  • 1 avocado
  • 1/2 cucumber julienne
  • 2 tsp lime juice
  • 3 tbsp plain greek yogurt

Spicy shrimp rolls

  • 4 rice paper sheets
  • 12 shrimps cooked
  • 1 mango julienne
  • 1 avocado sliced
  • 1/2 small red cabbage shredded
  • 1/4 cup mayonnaise
  • 2 tbsp Sriracha hot sauce
  • 1 tbsp lime juice
  • 1 tbsp honey

Instructions

Watermelon beet rolls

  • Put the balsamic vinegar and honey in a small sauce pot and bring to a boil. Reduce heat and let simmer until reduced by half. Let cool before using as it will help the glaze thicken.
  • Slice watermelon and beets in long thin strips about 2 inches long.

Chicken spinach rolls

  • Mash avocado then mix in the lime juice and greek yogurt.
  • Cut the cucumber in thin strips about 2 inches long. Cut the strawberries in thin slices as well.

Spicy shrimp rolls

  • Combine the mayo, sriracha, lime juice and honey then set aside.
  • Cut the mango and avocado into wedges or slices about 2 inches long.

Making the rolls

  • Take a sheet of rice paper and soak it in warm water for 30 seconds.
  • Set on a clean counter and place a pile of greens on the half nearest you.
  • Add the rest of your filling over top and drizzle your sauce over.
  • Roll the edge near you over, then fold in the right and left side then continue rolling to close your roll.
  • Set aside and repeat with the other rolls.
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