Kale Salad Rolls with Wicked-Awesome Peanut Sauce

08
Aug
2013
kale salad roll

Salad rolls are my best friend for lunch, when I have a little extra time (I’m talking 5 extra minutes).  They are a fun way to eat veggies, and although there are lots of intricate, fancy, fiddly ways to chop, roll, wrap and serve (check out some of my fav images on Pinterest), my version is the quick and dirty kind.

Kale Salad Rolls

*these are just the ingredients; how much you chop of them determines how many you make

Chopped Kale (or other greens), finely sliced bell peppers, Julienned carrots, fresh basil leaves, garlic chives.

Once you’ve chopped all the ingredients, take out a shallow dish and fill it with warm water.  Place one rice wrapper in it until it’s soft and pliable.  Take it out, let the excess water drain off, and place it on a clean surface.  Put the next wrapper in before you start rolling to save time :)

To roll:Put all ingredients along the bottom of the wrapper, stacked up.  Start to roll the ingredients and the rice paper away from you, making a tight little roll.  Fold each of the ends in, then continue rolling.  Or just watch this YouTube video :)

Place salad rolls on a plate and then covered with a damp towel to keep the rice paper soft.  Serve with Wicked-Awesome Peanut Sauce and enjoy!

Wicked Awesome Peanut Sauce

*this can be made ahead – keep it in the fridge and add to stir-fried veggies for a little pow! factor.

1 Tbsp coconut oil
1 tsp minced ginger (I use a rasper)
2 Cloves crushed garlic
2 small chilis (or less if you don’t like spicy things)
1 Tbsp sesame oil
Juice of 2 limes
1/2 cup coconut milk
1 Tbsp soy sauce
1/3 cup natural peanut butter

Method:

In a small pan heat coconut oil.  Add garlic, ginger and chilis, saute until fragrant and starting to brown.  Stir in lime juice, coconut milk, sesame oil, soy sauce and peanut butter.  Let bubble until thick, but keep stirring so it doesn’t burn.