These salad roles replace the traditional rice noodle with zucchini noodles (zoodles!), and not only vegan, but gluten free too.
Disclaimer: This post was written in partnership with Half Your Plate Canada and may contain affiliate links. All recipes, photos and ideas are my own.
A few weeks ago, I had the absolute pleasure of being a guest of Half Your Plate Canada at the Canadian Produce Marketing Association convention. I have been to trade shows in the past but never have I seen a trade show floor so beautiful – quite literally overflowing with fruits and vegetables. I think the simulated hockey rink complete with boards made of fruits and vegetables gives you a sense of the pride and care that these producers and distributors take in their produce.
There was no way NOT to be inspired by the beauty – and innovation – in the world of produce. Some of my favourites were these gorgeous, almost ombre Aloha peppers from Sunset, the CUTEcumbers from Mucci and how BC Tree Fruit took some less then perfect apples and turned them into award winning Cider. What I love about the Half Your Plate initiative is how simple the objective is – just fill half your plate with fruits and/ veggies. No half a cup of this or one serving of that… just as a family, try to balance out your plate. Its such a doable thing, especially on busy weeknights.
And while we are definitely still carnivores in this house, the combination of beautiful produce from the convention and my own goal as a mom to increase the variety of veg my little guy eats, inspired me to create a these salad roles.
Normally salad rolls have rice noodles but I thought it would be fun (and low carb friendly!) to replace the noodles with zucchini noodles (or zoodles!) I love my spiralizer and for $14.99 it was one of the best kitchen tool investments I made. Served with a tahini dipping sauce sweetened with mango instead of sugar, these were filling, fresh and made for a great portable lunch. I think one of the secrets to keeping kids interested in trying vegetables (and adults too for that matter) is to think about cutting them in unpredictable ways.
If you make these, snap a picture and send it to me or tag me, I would love to know if you enjoyed them!
Zucchini Noodle Salad Rolls
12 rice paper wrappers (or tapioca papers)
2 medium zucchinis, spiralized
2 medium carrots, julienne cut or grated
2 radishes, thinly sliced (suggest using a mandolin)
1 cup bean sprouts
1 large scallion, thinly sliced on bias into about 4 inch strips
1 bunch of fresh mint, about 12-20 leaves
1/2 cup tahini
1 large mango, chopped
1/3 cup white balsamic vinegar
2 garlic gloves, peeled
1 tablespoon sambal olek (or other hot sauce, adjust to preference)
To soften the wraps, follow the instructions on the package. For mine, it was soak in warm water for five minutes and then let rest on a surface (counter top or cutting board) for 30 seconds. I found it easiest to have two going at a time. So to start, soak one for five seconds, followed by a second one and then keep swapping.
Starting with the spiralized zucchini, make a small pile in the centre of the rice paper. You will approach this like making a burrito. Be careful not to overstuff or it becomes hard to roll. Add some carrot, radish slices, bean sprouts, scallion and mint (I tore the leaves in half long ways ). To seal, fold the bottom part of the circle over the pile of vegetables, then fold in the sides and then roll it up. The sticky paper is self sealing. Roll it fairly tight to avoid air pockets and making it easier to eat. Repeat with the remaining rice papers.
These keep well in the fridge for a few hours just wrapped on a tray but for longer term, I would wrap each roll tightly in plastic wrap and they will last up to three days in the fridge.
To make the dipping sauce, add all of the Dip ingredients to a blender or food process and puree until smooth. For added heat, finish with a dollop of hot sauce like Sambal Olek or Sriaccha.