Happy Chinese New Year! Celebrate With Salad Rolls & Peanut Sauce

Today is the celebration of the Chinese New Year so I’m making salad rolls with peanut sauce. I particularly like these in the summer when fresh vegetables can be collected with only a few steps to the garden. But they are good any time of year. 

The ingredients can be almost any salad fixings – lettuce or spinach, tomatoes, cucumber, avocado, jicama, scallions or red onion, carrots, celery, cilantro leaves, green beans, bean sprouts, snap peas, or broccoli to name a few. You can fill the rice papers with the vegetables your family loves!

So the rice papers. Yes, there’s a trick to them. You have to know the technique to make them come together. I learned how to make these in a Fu Asian class so it’s the only method I know to assemble the rolls. [See recipe card.]

Peanut sauce is made from equal parts of peanut butter, hoisin sauce and warm water.

They do present well when wrapped properly and how could you fail with salad ingredients? Best if made just prior to serving. These don’t store well in the fridge for more than a few hours. (I think the moisture from the vegetables breaks down the rice paper if stored too long.)

Salad Rolls With Peanut Sauce

Makes 6 average size rolls

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  • 6 rice paper wrappers
  • 2 medium carrots, peeled and julienned
  • 1/2 medium cucumber, peeled and julienned (or unpeeled if you prefer)
  • 2 tomato cut lengthwise
  • 1/2 avocado, thinly sliced
  • 3 scallions, sliced lengthwise and cut to size for roll
  • 1/3 pound green beans (cooked to al dente)
  • Optional1/2 of a large red pepper, julienned
  • 1/3 cup chopped purple cabbage
  • 1 ounce cooked rice noodles/rice vermicelli
  • fresh cilantro (and/or mint, basil) leaves
  • 5 large green lettuce leaves (romaine, butter, etc), torn in half
  • Peanut Sauce1 tablespoon peanut butter (smooth or crunchy)
  • 1 tablespoon hoisin sauce
  • 1 tablespoon warm water


    Salad RollsWash and cut all vegetables.
  1. Fill a wide shallow dish with warm water (should be fairly warm to soften the rice paper)
  2. Dip rice papers one at a time into the water, covering the whole round.
  3. Lay moistened rice paper on a flat dish and fill with vegetables in the middle, leaving space the sides for rolling up.
  4. Once rice paper is filled (about 1/3) roll tightly, pulling in the sides about half-way. The paper should seal onto itself.
  5. Cut in half across the roll. Serve with peanut sauce.
  6. Peanut SauceMix all the peanut sauce ingredients together with a small whisk until smoothish. If you are serving a larger group, double or triple the recipe.
    OptionalAdd a few shots of Sriracha sauce on the vegetables before rolling.
  7. Add small cooked shrimp or chicken slices to the rolls for a whole meal.


Rice paper wrappers can be found in most grocery stores in the Asian section and Asian markets have a larger selection.


Calories: 975 cal
Carbohydrates: 158 g
Fat: 29 g
Sodium: 1662 g
Cholesterol: 5 g
Protein: 44 g
Fiber: 46 g

1 thought on “Happy Chinese New Year! Celebrate With Salad Rolls & Peanut Sauce”

  1. Pingback: Chicken ala General Tso – Christina's Food And Travel

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