When I was pregnant with Archer, I just couldn’t get enough of the Vietnamese Chicken Salad Rolls from Pei Wei. I’ve had on my “Kitchen Bucket List” to make some version of them at home for a while now, and noticed the rice paper at the store and decided to give them a try, and I’m so glad I did! These might be eaten at least once a week from now on. Not only are they super healthy, they’re so colorful you can’t help but be happy eating them. The other great thing about these is that you can’t go wrong with the filling! These are vegan, but they’d be fantastic with some chicken or shrimp in there as well. Or even diced boiled egg!
The paper is delicate, but after the first wrap, I figured out how full to fill it and how tight to wrap it. If this is what your first attempt looks like, don’t worry, you’re not alone:
These are the ingredients I went with: purple cabbage, cucumber, carrot, mango, avocado, bean thread noodles, cilantro, lime juice (not the whole slice!) and peanuts. You can use anything you want, but try to get as many different colors as you can in there- that’s half the fun!
Julienne all your veggies, and have them ready to go when you’re ready to fill and wrap the rolls, as the rice paper needs to be handled quickly. Dip each sheet in water for about 20-25 seconds, then carefully lay it flat on a clean wet dish towel. Fill it one layer at a time with your fillings, then roll it up like you would a burrito: one flap up, then the sides tucked in, then roll all the way.
Again, it may take a try or two before you get the hang of how tight and full to fill them, but you can open the paper up and start again with a new sheet.
Plain Jane is delicious, but my favorite dip for these is a mix of sweet chili sauce and chili garlic paste (love the sweet & spicy with this combo of flavors). A peanut sauce would be great too, or even simple soy sauce. Three of these rolls are so satisfying without leaving your belly heavy.
I hope you make them soon! Let me know what you fill yours with!