The first time I tried making these Easy Salad Rolls, I felt out of my depth. Rice paper seemed too delicate, and the filling looked like something you’d order at a trendy Vietnamese spot. But the fear faded fast. Once I laid out the crisp lettuce, cool cucumbers, and sweet chicken, it became a routine—just dip, roll, and repeat. The hardest part, honestly, is chopping the veggies, but even that feels meditative if you put on some music. And the flavor? Pure restaurant realness, only fresher. When you dip that tight little roll into a punchy sauce, you’ll wonder why you ever waited for takeout.
Ingredients:
~ 3 chicken breasts
~ diced carrots (1/2 cup)
~ diced red pepper (half)
~ diced cucumber (1/2 cup)
~ diced peas in shell (1/2 cup)
~ 1 clove garlic
~ VH Garlic Hoisin Sauce
~ Rice paper wraps
~ vermicelli rice noodles
Note: If you prefer to make your own sauce: soy sauce, water, minced ginger, minced garlic, fresh squeezed lime juice, sugar and a dash of tabasco. mmm
Easy Salad Rolls
1. Cut up chicken into diced-size pieces, brown in a pan over med-high heat with crushed garlic and 2 tbsp VH Garlic Hoisin sauce. Remove from heat and set aside.
2. Cut up all your veggies. It’s not necessary to separate them into bowls.
3. Boil a pot of water and add in the full package of vermicelli noodles. It looks like a lot but once it cooks there’s plenty of room in the pot. It only takes about 2-3 minutes to cook these. Strain and rinse with cold water. These will hold onto water so you can use your hands to drain more water off of them, or pat dry with paper towel or a cloth in bunches. Set aside in a bowl.
4. In a large pot put just enough water in the bottom to cover. Keep your burner on the lowest setting to keep water warm. Put in a single rice wrap, ensuring it’s completely submerged so it doesn’t roll up. Let sit 1 minute and take out. Pat dry.
5. Place your cooled vermicelli noodles on the wrap.
6. Add the chicken and veggies, then roll up and you’re done!
Serve with VH Garlic Hoisin sauce for dipping! Enjoy your Easy Salad Rolls!
MAKE YOUR OWN HOISIN SAUCE RECIPE
Ingredients
- 4 tbsp Low-Sodium Soy Sauce or Tamari
- 2 tbsp Natural Peanut Butter or Almond Butter
- 1 tbsp Honey or Maple Syrup
- 2 tsp Rice Vinegar
- 2 tsp Sesame Oil
- 1 tsp Sriracha (or other hot sauce) adjust to taste
- 1 small Garlic Clove minced
- ¼ tsp Ground Black Pepper
- ¼ tsp Chinese Five-Spice Powder
- ½ tsp Cornstarch optional, for thickening
- 1 tbsp Water optional, for consistency adjustment
Easy Salad Rolls Instructions:
- In a medium bowl, whisk together the soy sauce, peanut butter, honey or maple syrup, rice vinegar, sesame oil, sriracha, minced garlic, black pepper, and Chinese five-spice powder until smooth and well combined. Alternatively (which I recommend), use a food processor or a blender if you have one.
2. Adjust thickness (optional). If you prefer a thicker sauce, dissolve the cornstarch in 1 tablespoon of water and add to the mixture. Whisk thoroughly.
3. Heat the sauce (optional). For a smoother and thicker texture, you can heat the sauce. Transfer the mixture to a small saucepan and cook over medium heat, stirring constantly until the sauce thickens to your desired consistency. This usually takes about 2-3 minutes. If it gets too thick, you can add a bit more water to achieve the right consistency.
4. Let the sauce cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to two weeks.
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