california salad roll recipe

Written ByJenny Smyth Posted on
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The Best california salad roll recipe

I have been making California salad rolls for years now and they are a staple in my home. My kids love them because they are fun to eat and I love them because they are so healthy. These rolls are packed with fresh vegetables and protein and they make a perfect light lunch or dinner.

The best part is that you can customize them with whatever ingredients you have on hand. California salad rolls are a twist on the classic California roll sushi but without the rice. Instead of rice you use a mix of crunchy vegetables and avocado.

The key technique is to soften the rice paper wrappers properly so they become pliable and easy to roll. You dip each wrapper in warm water for just a few seconds until it softens then lay it flat on a cutting board. I love how versatile these rolls are.

You can fill them with shrimp crab meat or even just vegetables. My family prefers them with cooked shrimp and avocado because the creamy avocado balances the crunch of the cucumber and carrots. The dipping sauce is also important I usually make a simple peanut sauce or a soy ginger dressing.

These rolls are perfect for busy weeknights because they come together in under 30 minutes. They are also great for parties because you can prepare all the ingredients ahead of time and let everyone assemble their own rolls. The health benefits are a bonus they are low in calories high in fiber and full of vitamins from the fresh vegetables.

California Salad Rolls

4.6 from 1016 votes

Fresh and healthy salad rolls filled with shrimp, avocado, and crunchy vegetables. Served with a tangy peanut dipping sauce.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time20 mins
Servings: 4Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Rolls

8 round rice paper wrappers
1 cup cooked shrimp, peeled and halved lengthwise
1 ripe avocado, sliced
1 cup julienned cucumber
1 cup julienned carrot
1 cup shredded lettuce
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves

For the Dipping Sauce

1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
2 tablespoons warm water

👨‍🍳Directions

1Fill a large shallow dish with warm water.
2Dip one rice paper wrapper into the water for about 5 seconds until it softens.
3Remove and lay it flat on a clean cutting board.
4Place a few shrimp halves, avocado slices, cucumber, carrot, lettuce, mint, and cilantro in the center of the wrapper.
5Do not overfill or the roll will be difficult to close.
6Fold the bottom of the wrapper over the filling.
7Fold in the sides and then roll tightly from the bottom to the top.
8The wrapper will stick to itself and seal the roll.
9Repeat with the remaining wrappers and filling.
10Place the finished rolls on a plate and cover with a damp paper towel to keep them from drying out.
11To make the dipping sauce, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and warm water in a small bowl until smooth.
12Serve the rolls with the sauce on the side.

🔧Equipment

Large shallow dish for water
Cutting board
Sharp knife
Small bowl for sauce

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 2g❤️Cholesterol: 70mg🧂Sodium: 520mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 8g🥩Protein: 16g

📝Notes

You can substitute cooked chicken or tofu for the shrimp. For a gluten free version, use tamari instead of soy sauce.

Watch Video Of How California Salad Rolls Works

These California salad rolls are always a hit at my family gatherings because they are light and refreshing. I love that I can prepare all the ingredients ahead of time and let everyone assemble their own rolls at the table.

It makes for a fun interactive meal. To store leftovers, keep the rolls in an airtight container in the fridge for up to one day.

They are best eaten cold or at room temperature. If you want to reheat them, I do not recommend it because the rice paper gets chewy.

Serve them with extra dipping sauce and maybe some pickled ginger on the side for a complete experience.

❓ Frequently Asked Questions About California Salad Rolls

1. Can I make California salad rolls ahead of time?

Yes you can make them a few hours ahead. Store them in an airtight container with a damp paper towel on top to keep them from drying out. They are best eaten within 4 hours of making.

2. What can I use instead of rice paper wrappers?

You can use large lettuce leaves like butter lettuce or collard greens as a wrap. This makes a low carb version. Just blanch the collard leaves first to soften them.

3. How do I keep the rolls from sticking together?

Place each roll on a plate or tray lined with parchment paper and leave a little space between them. Do not stack them or they will stick. Cover with a damp paper towel.

4. Can I add other vegetables to the rolls?

Absolutely. Try adding bell peppers, bean sprouts, or mango for sweetness. Just make sure to cut everything into thin strips so the rolls roll easily.

5. What dipping sauces go well with these rolls?

Peanut sauce is classic but you can also use a simple soy sauce with rice vinegar and a little sugar. A sweet chili sauce or a hoisin based sauce also works great.

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