There’s just something about this time of the year that makes me want to eat all the green things!

Everything is so fresh right now, and it’s just going to get fresher… While I have yet to get to a Farmer’s Market this season, I’m still working my way through the ginormous box of organic produce I got from Organivores a few weeks back, so I haven’t needed to. I’ll be for sure finishing up everything in there this week.

One thing I love to eat, especially in the summer, is a salad roll. They’re a little like a burrito, but more plant-based. Instead of using a tortilla, they use a rice wrapper, which makes these babies both vegan and gluten free.

You can basically fill them with anything. They are, after all, salad rolls, so you can pretty much put anything you’d put in a salad in there. And what can’t you put in a salad? As long as your vegetables are prepared the right way (meaning: sliced thinly), throw them in!

This particular variation on the theme is a green salad roll, so all the ingredients in there are green. This one is also filled with these green (spinach) rice noodles I impulsively bought at one of my favourite Asian markets. I just couldn’t resist! It also includes avocados, baby spinach and cucumbers.

Now, just a salad roll by itself is kinda boring. I mean, it’s just vegetables. It demands sauce, so, in the spirit of my green salad roll, I made a matching green sauce.

Green Goddess dressing is a favourite around here. Its base is an avocado, which gives it, as a salad dressing, that creamy mouthfeel that you’d expect from a mayo-based dressing, but without the mayo. I made this version slightly thicker, and also added some tahini to give it a bit more body for dipping.

Roll up a bunch of these and then just keep them around in the fridge for easy lunches and snacking.

Green Goddess Salad Rolls [Vegan, Gluten Free]

Ingredients for the salad rolls:

rice salad roll wrappers

baby spinach

1 large cucumber

1 avocado

rice vermicelli

Ingredients for the Green Goddess Dressing:

1 avocado

1 garlic clove

2 tbsp water

1 tbsp tahini

2 tbsp lemon or lime juice, or a mix of both

2 tbsp olive oil

2 tbsp pesto

salt and pepper to taste

Pinch of chipotle powder or a few dashes of hot sauce (optional)

Method:

Fill a large bowl with warm tap water. Remove a handful of the rice vermicelli from the package, and drop it into the hot water for about 5-10 minutes, or until its soft and pliable.

While that is soaking, prep all your veggies. Wash the spinach, and spin them dry. Spiralize or thinly slice the cucumbers. Pit and slice the avocado. Set aside.

With a slotted spoon, scoop the rice vermicelli out of the hot water, and place it in a bowl. Do not throw away the bowl of water, or you can refresh the water in there if you like.

Dampen a kitchen towel or napkin and wring it out. Lay it flat on your work surface. Now take one of the rice wrappers and gently soak it in the bowl of warm water. You’ll want to leave it in there for about 20-30 seconds, until it’s soft and pliable, but not so soft that it’s ripping and falling apart. Remove it from the water and gently lay it down and spread it out on your damp towel.

Now start building the roll. Begin with spinach, then layer your cucumber and noodles on top. Finally, lay the avocado on top. Be careful not to fill it too full.

Now roll it up, burrito-style. Once you have completed one, repeat the process for the remaining ingredients.

To make the Green Goddess sauce: place all ingredients in a blender and blitz until smooth. Serve along side your salad rolls for dipping.

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