Fresh Vegan Spring Salad Rolls

I grew up in British Columbia, where we always called these Salad Rolls, and the fried ones Spring Rolls. But here in Montreal people call the fresh ones Spring rolls and the fried ones Imperial Rolls. So! I’m calling them Fresh Spring Salad Rolls in an attempt to please the masses, and that’s that.

This is a brilliantly quick, versatile, easy and refreshing meal on a hot day.
I didn’t write the quantity of the ingredients (most of which are optional) because it’s entirely up to you and your tastes, and, of course, the number of people you are serving. I added mango and edible flowers to these ones, for a tropical twist.


A Bowl of Warm Water for softening the wrappers in

Rice Paper Wrappers

Vermicelli Rice Noodles

Grated Carrots

Sliced Cucumber

Sliced Green Onions

Sliced Bell Pepper


Fresh Basil, Mint, and/or Cilantro

Edible Flowers



Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes, or until al dente, drain and set aside to cool.

Fill a bowl, large enough to laya a wrapper flat in, with warm water.

Dip one wrapper into the hot water for a couple of seconds to soften.

Lay wrapper flat on a cutting board or counter.

In a row, along once side of the wrapper, place a handful of vermicelli, basil, mint, cilantro, lettuce, and vegetables, . Fold ends inward, then tightly roll the wrapper.

Serve with Peanut Sauce.


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