I’m going to show you how to make salad rolls- healthy, quick and easy! This salad roll that will rock your world! Full of flavor and textures, you will be getting all your protein and veggies in one handy roll. Because that’s how we roll.
Authentic Vietnamese salad rolls are usually filled with noodles and pork belly, which is then dipped into a peanut sauce. Although delicious, it can be high in calories. My version is low in carbs, high in lean protein, and can be made totally vegan.
All you need are rice paper wrappers and your filling of choice. You can buy rice paper wrappers at any supermarket in the Asian aisle. For the filling, you can get really creative and use whatever you like or have on hand. I love shredded cabbage, carrots, scallions, cilantro, avocado. Add any cooked protein you want, tuck and roll, and BOOM! You can make this vegan by using chickpeas, tofu, tempeh, etc. Or instead of chicken, use beef, prawns, or fish. Be creative and go crazy!
I’m using my trusty topping station: a container filled with pre-washed, pre-chopped veggies. That along with my prepped sous vide chicken breasts, allows me to throw together these salad rolls in a flash.
Watch how I prepare my topping station here:
And my uber tender moist chicken breasts here:
The dipping sauce:
1 part sweet chili sauce
1 part balsamic vinegar
1 tsp of sesame seeds
Stir & dip
Thank you so much for watching and please subscribe for more cooking, fitness, and travel videos.
Xo,
Mya
The filming equipment I’m using:
Camera: Canon EOS Rebel T6i
Lighting Kit:
Tripod: