If fun lunches are “how you roll”, try these THAI SALAD ROLLS


Has life got you all “Thai-d” up?

April is a busy month for most, and meal-prep can be a time consuming task, but we shouldn’t have our health take a back seat. “Lettuce” introduce you to a quick and healthy option to make lunches for you and your family both fast and nutritious.


As you’ll see in some of our other posts, we like to pop a link to Farmfolkcityfolk’s seasonal foods chart at the bottom of our recipes. We hope this will encourage you to incorporate some local, in-season veggies into these dishes. This month, try radishes, kale, salad greens, and spinach!


1/3 cup peanut butter

1/3 cup coconut milk

2 T. lime juice

2 T. soy sauce

1 T. garlic chili sauce, such as Sriracha or sambal oelek

2 t. fish sauce

2 t. honey

1 red onion, thinly sliced

4 oz. rice vermicelli noodles

12 rice paper wraps

12 large fresh mint leaves

2 cups shredded leafy green lettuce

1 cup shredded carrot

½ English cucumber, cut in matchsticks

1 mango, peeled, cut in matchsticks


  1. Whisk peanut butter with coconut milk, lime juice, soy sauce, chili sauce, sugar and fish sauce until well-combined. Set aside.
  2. Place onion slices in bowl; top with ice-cold water. Let stand at least 30 minutes; drain well. Place noodles in bowl; top with boiling water. Let stand 5 minutes, or until softened; drain well. Soak 1 rice paper wrap in hot tap water 10 seconds, or until pliable; carefully transfer to slightly damp kitchen towel.
  3. Arrange 1 mint leaf just below center of each wrap, leaving space on sides. Top with lettuce, noodles, carrot, red onion, cucumber and mango. Firmly fold bottom half of wrap over filling; fold in sides, roll up to completely enclose filling. Repeat with remaining ingredients. Store, tightly covered with plastic wrap, up to 2 hours, until ready to serve.
  4. To serve: Cut each roll in half on angle; serve with peanut dipping sauce.

(Yields 4 Servings)


Credit: Recipe courtesy of the National Onion Association

The National Culinary Review, May 2016


Farmfolkcityfolk’s seasonal foods chart