Here’s how you make Fresh Salad Rolls with a Creamy Peanut Hoisin Sauce

▸Vegan, gluten-free, soy-free

Yield: 5 rolls
Prep Time: 10 min
Total Time: 10 min

INGREDIENTS: salad rolls

1 package (25 g) rice noodles, softened in boiling water

1/2 cup frozen edamame beans, thawed in boiling water

5 sheets rice paper rolls

2 bell peppers, de-seeded and cut into thin strips 

1 large carrot, peeled and cut into thin slices

1 cup shredded or thinly sliced red cabbage (about 1/4 head of cabbage)

1 avocado, cut into strips

1/2 cucumber, de-seeded, cut into thin slices


1/4 cup creamy peanut butter

1/4 cup hoisin sauce

1/2 lime, juiced

Optional Toppings

Fresh cilantro

Sesame seeds

Chili sauce

Crushed peanuts

Lime wedges


  1. Add the rice noodles and edamame beans into respective bowls and pour on top some boiling water. Set aside to soften. 
  2. In a large shallow dish, soak 1 sheet of rice paper in warm water for about 10 seconds, or until slightly softened. Note: the rice paper will continue to soften even after removed from the water. Do not over-soak, otherwise the rice paper will likely break when rolled. 
  3. Remove the paper from the water and let the excess water drip off it. Transfer the sheet to a large plate, top it with the drained rice noodles, edamame, avocado and all the veggies you prefer. 
  4. Wrap the salad roll like you would a burrito, then cut in half, using a sharp knife. Set aside. 
  5. To make the sauce, combine the peanut butter, hoisin sauce, and lime juice in a small bowl and whisk. Then add a small splashes of water, about a tsp (5 mL) at a time and continue until you achieve your desired consistency. Serve with the salad rolls, dip, and enjoy!


  1. Variations: add crispy tofu, sautéed mushrooms, mango, or fresh greens. 
  2. Storage: store in an air-tight container, lined with a damp paper towel or cloth in the fridge for up to 3 days. 

Source: PickupLimes