Vegan Salad Rolls with Low-Fat Peanut Butter Dip


Sure these may look über hard to make but don't let that stop you from tasting this rainbow! They're actually super easy and the more you make them the easier it will get. So what are you waiting for?


For Rolls -

  • Rice Paper Wrappers
  • Thin Rice Noodles soaked in boiling water for 5-10 minutes until soft. Rinsed with cold water and drained.
  • Julienned Vegetables such as: Carrots, Cucumber, Red Cabbage, Bell Peppers
  • Herbs: Cilantro, Basil and/or Mint all work well
  • Avocado (If you're not following an HCLF Diet)
  • Marinated and Baked Tofu (Optional)

For Dip -

  • 1 cup Filtered Water
  • 8 tbsp PB2 or other Peanut Butter Powder
  • 3 tbsp Braggs Soy Seasoning
  • 1 tsp Maple Syrup (or Honey if not totally Vegan)
  • dash Sriracha (to taste)
  • 1 tbsp minced Ginger
  • 1 clove garlic

To Make Dip:

  1. Place all ingredients except PB2 in blender and blend until smooth
  2. Put mixture in a pot on stove and bring to a boil
  3. Reduce heat to a simmer and add Pb2
  4. Let simmer 5-10 minutes to thicken and let the flavours marry
  5. Transfer to a glass jar and store in fridge to thicken even more

To Make Rolls:

  1. Organize all your prepped veggies and work station. The key to success here is to have everything prepped so you can work quickly once you've softened your papers.
  2. Fill a large bowl with warm water. You'll want to have some freshly boiled water nearby to add to the boil as the water cools to maintain a good temperature. Too cold, they won't soften and they'll break. Too hot, they'll get too soft and they'll break. The water should be as hot as you can comfortably put your hands into.
  3. Dip one wrapper into the warm water for 3-5 seconds. Lift out and let water drain off before placing on a clean cutting board or tea towel - A lot of recipes call to use the tea towel but I find the wrapper sticks a bit too much for me so I prefer to use the cutting board.
  4. Place a small amount of each vegetable on the middle of the wrapper - It's better to start with a little and work your way up with the veggies. It's much easier to roll a small roll and they hold together better than a large one which is likely to split.
  5. Roll the wrapper over top of the vegetables and squeeze them in a bit. Then fold up the sides and finish rolling to seal the paper.
  6. When the roll is done, place on a plate or separate cutting board. You'll want to be careful you don't stack the rolls or have them touch while they are drying or they will all stick together!


  • Only make enough rolls that you would consume in one or two days. The papers will get very hard the longer they stay in the fridge.
  • It's easy to prep a lot of vegetables at once and then keep them in the fridge to make rolls fresh as you go throughout the week.
  • If a roll splits don't panic. You can easily dip a new paper and wrap it around the split roll. You'll have a thicker paper but it will still be delicious!
  • You can leave out the rice noodles and add more veggies for a lower carb option
  • I haven't tried making ones with fruit but I've seen lots of pictures and they look and sound great too. Play around and find your favourite fillings!
  • If you're not sure where to find Rice Paper Wrappers or PB2, please see my link below to purchase through Amazon. This is an affiliate link which means it supports the blog and help me be able to post more delicious recipes!



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