Thai Salad Rolls


  • 2 rice papers

  • julienned carrots, peppers and cucumbers

  • 3- 4 oz cooked sliced chicken or cooked shrimp

  • sprouts (optional)


  1. Soak Rice paper rounds one at a time in a large bowl of water until limp but not soggy. Shake off excess water and lay on cutting board of counter

  2. To assemble each roll arrange vegetables and chicken/shrimp towards center of paper.

  3. Fold bottom end over filling to the middle. Fold in sides and roll up from the folded bottom end. Place rolls seam side down in glass container ready to go for the next day.


  1. use a side of ginger peanut sauce for dipping.