Another installment of Happy Hour at Home, this week it was not only alcohol free, it had a Vietnamese theme. This was the first time I have made fresh salad rolls. I paired them with one of my favorites from my recipe testing, the Vietnamese “Omelet”.
As part of the recipe testing, I cannot share this one with you, but I can say it really is one of my favorites and is incredibly tasty. This is the third time I have made these vegan omelets, and I know they’ll be a regular around here.
I can share what I did with these salad rolls, though. I love fresh salad rolls and have wanted to make my own for a while. They are easy and versatile – you can roll up whatever you like!
fresh salad rolls
Prepare noodles as instructed. Marinate tofu in hoisin. Soak rice papers in water (1 minute) to soften. Layer lettuce, tofu, noodles, sprouts and basil leaves down the middle. Fold ends in and roll – the rice paper will stick to itself. Repeat until desired number of rolls are made.
salad roll dipping sauce
hoisin sauce (Dynasty brand is gluten free)
finely chopped peanuts
Combine equal parts hoisin and peanut butter (I used 1/4 cup each for 10 rolls, plus 7-10 finely chopped peanuts).
Do you like salad rolls? What are your favorite fillings?