Herby Kale Salad Rolls with Peanut Sauce

Herby Kale Salad Rolls with Peanut SauceHerby Kale Salad Rolls with Peanut SauceThere have been many celebrations lately: BBQs, parties, hangouts with new friends, an amazing wedding, and some general summertime libations with family and friends. And for the record, I have been enjoying every moment of it. Summer is a time for both more formal celebrations and improptu gatherings, and that natural way of the world is not to be messed with. Summer is also a time where we naturally tend to shed a little winter weight. The food is typically lighter, we spend more time outdoors, and are generally more active. Since I’ve been imbibing (and feasting) a bit too much lately my winter weight seems to be sticking around, so I’ve decided to give myself a little dietary reset—nothing too serious, I just want to eat more vegetables and drink more green juices (save the cocktails for weekends), cut back a little on the carbs (not cut them out), make sure there’s protein at every meal, and get in as much water as possible. Focussing on what’s in our weekly CSA share is a good place to start.

These Herby Kale Salad Rolls with Peanut Sauce make doing such things easy. They’re crunchy, fragrant, and layered with fresh flavours from the basil, mint, cilantro, and pickled ginger.  Kale and arugula squeeze nicely into the wraps packing each with a high dose of vegetable goodness. The fatty peanut-coconut sauce is good and what’s needed to round out the lightness of the meal. If you’ve made this peanut sauce and you’re a fan, you can also try it with the rolls. I think it would go perfectly. The rolls may appear daunting, but once you try it, you’ll see that they’re easy to make. You really just need to follow the steps. (I even put pictures in to help!) But if you’re finding my description a little confusing, The Kitchn does an excellent job of laying it all out, right here. And Erin, who is a superstar by the way, made this awesome video so you can see how to roll in action. Whatever the case, don’t be afraid to try it. These fresh rolls are far too delicious to pass up.

Herby Kale Salad Rolls with Peanut SauceHerby Kale Salad Rolls with Peanut SauceHerby Kale Salad Rolls with Peanut Sauce

Herby Kale Salad Rolls with Peanut Sauce
Author: 
Recipe type: Gluten free, vegan, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Making fresh salad rolls is easy. These Herby Kale Salad Rolls with Peanut Sauce are a fragrant, crunchy, and light addition to your usual lunch or dinner routine.
Ingredients
  • PEANUT SAUCE
  • ¾ cup organic peanut butter (I prefer crunchy, but go with what you like)
  • 1 19oz can coconut milk
  • 2 tbsp cup tamari
  • 2 tsp Sriracha sauce
  • 2 tbsp coconut sugar
  • Juice of 1-2 fresh-squeezed limes. *Try one first, simmer, then add the other if necessary
  • Sea salt to taste
  • ¼ chopped cilantro
  • HERBY KALE SALAD ROLLS
  • ½ block firm tofu *Note: You can use a whole block and have leftovers.
  • 1.5 tbsp grape seed oil
  • Kosher salt
  • 4 cups mixed kale and arugula, just kale, or other Asian-style mixed greens (e.g., mizuna, mustard leaf, etc.)
  • 4 spring onions, sliced into thin rings
  • A generous handful each of basil, mint, and cilantro
  • Approximately 10 pieces of pickled ginger, or to taste - This is a matter of preference
  • 10-12 large rice paper wrappers
Instructions
  1. PEANUT SAUCE
  2. Combine all in a saucepan over medium heat. Simmer for approximately 10-15 minutes, whisking occasionally, until desired consistency is reached. Add water, a little at a time, to thin it out if necessary. *I find that my taste for this can change on the day. Sometimes I like it a little saltier, sometimes I like it a little sweeter, and sometimes I like it a little more on the sour side. Taste to adjust with tamari and/or salt. coconut sugar, and lime to your liking.
  3. This makes a lot of sauce. Feel free to use it as a veggie dip, thin it out as a salad dressing, top grilled chicken or tofu with it, or freeze it for later use.
  4. HERBY KALE SALAD ROLLS
  5. Wrap the block of tofu on several layers of paper towels and place a weighted object on top (e.g., bowl, large can, etc.). I use my cast iron skillet. Let it sit for 15 minutes to draw out the moisture, then cut the block of tofu horizontally into ½ inch slabs.
  6. Heat up a pan (preferably cast iron, or other non-stick) over medium heat. Meanwhile, sprinkle the tofu generously with kosher salt on both sides.
  7. When pan is heated add the grapeseed oil. Swirl to coat and place the tofu in the pan (do not overcrowd). Cook for about 5 minutes on each side, or until a crisp golden crust forms. Set aside to cool. Once cool, cut into length-wise strips, approximately a ½ wide.
  8. While the tofu is cooking, toss the greens, spring onion, ginger, and herbs together in a large bowl.
  9. Fill a pie plate or round cake pan halfway with warm-hot water. Immerse the wrapper in the water for approximately 30 seconds, or until it is softened. Pull it up out of the water with both hands, being careful not to let it collapse on itself. Immediately spread it out flatly on a cutting board or counter. (You'll notice in my photos that the wrapper is a little wrinkled. That's ok.)
  10. Put a handful of the mixed salad filling toward one side of the wrapper and top it with a slice of tofu. Fold that edge over. Tuck in the sides of the wrapper and continue to roll the filled wrapper, holding the sides in, until it's closed and snug.
  11. Continue this process with each wrapper, changing your hot water halfway through. Place each finished roll on a plate and cover with a damp towel.
  12. To serve, slice each roll in half with a sharp knife. Serve the peanut sauce on the side.

9 Comments

  • Reply July 4, 2013

    Kelly

    These sound absolutely perfect got the hot, disgustingly humid weather we’ve been having down here!

    • Reply July 5, 2013

      Kris

      Oh lady, I totally hear what you’re saying it’s cray here. I find myself thinking, “just give me anything on ice please!” P.S. Can’t wait to see you!

  • Oh my so refreshing and PERFECT for summer! I love them!

    • Reply July 5, 2013

      Kris

      Refreshing, indeed. The frozen berries are miracle workers I tell you!

  • Reply July 4, 2013

    Shanna

    Oh, man. Spring rolls with peanut sauce are such a treat.

    • Reply July 5, 2013

      Kris

      Shanna, I think of anything with peanut sauce as a treat. I can’t get enough of the stuff! :)

  • Reply July 5, 2013

    foodienewz

    Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com. foodienewz.com is a new food sharing site and we actually try our best to promote your food photos. At foodienewz.com all your food photos will be published without any editorial review so I really hope you come and join us.

  • Reply July 5, 2013

    Amanda

    I love salad rolls when it’s hot (or when it’s the end of the week and I have a lot of odds and ends in my crisper). These look delish!

    • Reply July 5, 2013

      Kris

      The odds and ends clean-up. I never thought to put them into a salad roll. They usually make it into a juice in this house, but that’s such a great idea.

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