Salad Rolls with Killer Satay Peanut Sauce


Sean and I really enjoy creating this meal together. Each roll is a little masterpiece of noodles, protein and vegetables destined to be devoured in a healthy dose of killer peanut sauce.  I have to resist the urge to eat all the peanut sauce on its own, because it’s so tasty. This week's cucumber, basil, beets, radishes and snap peas would all be yummy in the rolls. Feel free to use whatever vegetables and protein suit your taste. To make this a Paleo recipe, substitute kelp noodles for the rice noodles and use lettuce leaf wraps instead of rice paper wraps. Saves you and the noodles some time in the hot water.

Salad Roll Ingredients:

2 organic carrots
1 small organic beet
1 small organic cucumber
1 organic green onion
Fresh organic basil leaves
10 sheets of rice paper
2 1/2 c rice vermicelli noodles
1 organic chicken breast
1/8 tsp Chinese Five Spice
Sea salt
1/2 tsp avocado oil

Make It:

1. Preheat the oven to 400F and line a baking sheet with parchment paper.

2. Brush the chicken breast with avocado oil and rub in the Chinese Five Spice. Season all over with sea salt and pepper and place the chicken breast on the baking sheet into the oven. Bake for 20-30 minutes depending on the size of the chicken breast. After 20-30 minutes, spoon 3 teaspoons of Killer Peanut Sauce over the chicken breast and then bake for 5-10 more minutes.   If you are not sure if it is fully cooked, you can make a small slit in the thickest part and make sure the inside is opaque white. You want a tender, juicy finish. Remove from oven and let it rest, covered, on a cutting board or plate for 5 minutes before slicing.

3. While the chicken is in the oven, prepare the Killer Peanut Sauce recipe below. Baste the chicken in 3 tsp of the Killer Peanut Sauce after 20-30 minutes.

4. Wash and julienne the peeled carrots, peeled beet and cucumber.  Slice the green onion.

5. Boil a full kettle of water. Place about 2 1/2 cups worth of rice noodles on their side into a tall pot and pour the boiling water over them. Let them sit 9 minutes or per package instructions, and then strain.

6. Boil the kettle again. Thinly slice the chicken breast.

7. Time for the fun of assembling your beautiful salad rolls! Using a pan that is large enough for placing a rice paper flat, fill the pan with an inch of hot water from the kettle. Place a rice wrapper in the water and submerge. Be careful because the water is HOT!

8. After 10 seconds, the paper will be soft. Gently lift it from the water, being careful not to make any tears. Place the wrapper on a plate, a clean counter or large cutting board. Carefully spread it out to its original shape.

9. Place fillings in the center of the rice paper. Start with the most beautiful and vibrant veggies or your basil leaves, whatever you would like to show in the final product. Then add a slice of the chicken and a small pile of noodles.

10. Folding time! Take two opposite sides of the rice paper which have the veggie ends sticking towards them and fold them towards the center. Next, fold another remaining edge tightly over the lovely pile of toppings in the center. Grasping the pocket containing the fillings which is folded on three sides, roll the pocket towards the remaining unfolded edge to create a roll. Repeat steps 7-10 to make a total of 10 salad rolls.

11. Artfully arrange the salad rolls on a dish and serve with Killer Satay Peanut Sauce.

Killer Satay Peanut Sauce Ingredients:

1/2 c hot water
1/2 c organic peanut butter (can sub almond butter)
2 TBSP fresh squeezed organic lime juice (roughly one medium lime)
1 TBSP soya sauce or Tamari
1/4 tsp crushed dried red chili pepper
1 TBSP red wine or balsamic vinegar
1TBSP sesame oil
1 tsp organic garlic, minced
1 tsp organic ginger, grated

Make It:

1. Combine the hot water and peanut butter in a 2 or 4 cup glass measuring vessel and mix until smooth.

2. Add the lime, Tamari, sesame oil, dried chili peppers, vinegar, garlic and ginger and stir to incorporate.

3. Adjust the chili and vinegar to suit your taste. Put aside until ready to serve with the salad rolls.


Serves 2 for a meal or 4 for an appetizer.

Willis Hoff