Summer Salad Rolls with Two Dipping Options

It’s finally starting to feel like spring and the warmer weather always makes me crave more fresh, raw veggies. Salad rolls are such a delicious way to up your veggies. They are gluten* and dairy free and can be easily incorporated into those spring time reset/cleanse programs everyone is doing (stayed tuned for our Healthy Habits program starting in May)! It’s the best time of year to give your body the break it needs from our winter/quarantine/comfort food/give-me-all-the-carbs diets. ;)

I never measure how many cups of veggies I use- I eyeball it - but if that doesn’t work for you, aim for about 2 cups of veggies per person (divide that between by how many different veggies you are using). Each salad roll has about 1/2 cup of veggies each. But seriously, don’t waste time measuring veggies.

I’ve included two recipes for yummy dipping sauces! I love them both - usually do the peanut sauce when I add shrimp to my salad rolls and the soy ginger sauce when I use tofu! Try them both!

*If following a gluten-free diet makes sure to use a gluten free soy sauce or tamari.

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Summer Salad Rolls with two dipping options

Author: Melissa Holistic

Prep time: 10 MCook time: 6 MTotal time: 16 M

Salad rolls often seem overly complicated but once you've made them a couple times you'll see how easy they are and such a refreshing way to eat your veggies!

Ingredients:

Salad Rolls

• 1 package of extra firm tofu 
• rice wrappers
• red cabbage thinly sliced
• carrots thinly sliced
• red peppers thinly sliced
• green onion chopped
• cilantro
• any additional veggies you like!
• Salt & Pepper

Peanut Dipping Sauce

• 1/2 cup natural peanut butter
• 1/4 cup hoisin sauce
• 2 tbsp low sodium soy sauce
• 1 tsp sriracha hot sauce (or to taste)
• water to thin

Soy Ginger Dipping Sauce

• 1/4 cup low sodium soy sauce
• 2 tbsp rice vinegar
• 1 green onion
• 1 tsp sugar (I skip the sugar but if you like a sweeter sauce you can add it)
• 1/4 tsp sriracha hot sauce
• 1 drop dōTERRA ginger essential oil
• *toothpick of dōTERRA cilantro & lime essential oil
• add water to dilute if too strong

Instructions:

How to cook Summer Salad Rolls with two dipping options

Tofu Summer Rolls with Sweet Soya Sauce Dip

1. Can be made with or without tofu (option to use shrimp or chicken).
2. Drain tofu and lay on clean tea towel or a couple sheets of paper towel. Press between two cutting boards for a few minutes (longer if desired).
3. Slice tofu into strips and season with salt and pepper 
4. Heat cooking oil (I use avocado oil, but coconut oil works as well) in a frying pan.
5. Fry tofu for 3 minutes a side.
6. Dip rice wrapper in hot water (I put water in clean frying pan and turn burner on low to keep water warm)
7. Remove wrapper from water and place on plate (it will soften)
8. Assemble by placing ingredients on rice wrapper and rolling like a burrito 

Notes:

*In order to get less than a drop of an essential oil, you can dip a toothpick in the bottle and swirl it in the dressing. Use a new toothpick for each oil.

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