Name: Winter Vegetable Salad Rolls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 1 large delicata squash, sliced into 1/4″ half moons; 3 large carrots, julienned or shredded (raw); 1.5 cups finely shredded purple cabbage (raw); 1/2 cup thinly sliced watermelon radish; 1.5 cups thinly shredded Brussels sprouts (raw); 1 small bunch of cilantro; 1 package firm tofu (not silken); 1 tsp olive oil; 1 pinch of salt; 12-15 rice paper wrappers (dry); Peanut sauce for serving

Introduction

Winter Vegetable Salad Rolls are a fresh and colorful way to enjoy seasonal produce wrapped in delicate rice paper. These rolls combine roasted delicata squash, crunchy raw vegetables, and tofu for a satisfying appetizer or light meal. Paired with a savory peanut sauce, they’re perfect for a healthy, vibrant bite any day of the week.

Four fresh vegetable spring rolls are cut in half and arranged on a white marbled surface, showing vivid layers from outside to inside: thin pink watermelon radish skin, dark purple cabbage, orange shredded carrots, light green shredded cabbage, yellow mango slices, and white tofu, all wrapped in translucent rice paper. One cut side of the rolls faces up, clearly displaying the colorful layers with a mix of smooth, crisp, and soft textures. Around the rolls, bright watermelon radish wedges and green cilantro leaves scatter naturally. To the right, a white bowl filled with creamy, light brown peanut dipping sauce sits close to the rolls, adding a smooth contrast to the crisp vegetables. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large delicata squash, sliced into 1/4″ half moons

1 tsp olive oil

1 pinch of salt

1 package of firm (not silken) tofu

3 large carrots, julienned or shredded (raw)

1.5 cups finely shredded purple cabbage (raw)

1/2 cup thinly sliced watermelon radish

1.5 cups thinly shredded Brussels sprouts (raw)

1 small bunch of cilantro

12-15 rice paper wrappers (dry)

Peanut sauce for serving

Instructions

Step 1: Preheat your oven to 400°F. Toss the sliced delicata squash with olive oil and a pinch of salt. Spread in a single layer on a baking sheet and roast for 15-20 minutes, or until fork-tender. Set aside to cool slightly.

Step 2: Drain the tofu and cut into 3/4-inch thick strips, approximately 1″ x 4″ x 1/2″ or 3/4″.

Step 3: Fill a shallow dish with very warm water and dip one rice paper wrapper into it. Gently shake until it softens but avoid soaking too long. Remove carefully, keeping some moisture, and lay flat on a clean surface such as a plate or cutting board. If sticky, use a lightly oiled surface or damp kitchen towel to prevent sticking.

Step 4: Lay the softened wrapper flat. Place one tofu strip, then a small handful of roasted delicata, carrots, cabbage, watermelon radish, Brussels sprouts, and cilantro in a 4-inch wide section about one-third from the bottom of the wrapper. Optionally add a little peanut sauce or a dash of fish sauce inside.

Step 5: Fold the bottom edge of the wrapper up over the filling, roll snugly to enclose the ingredients, then fold in both sides and continue rolling until sealed at the top.

Step 6: Set the finished roll aside and repeat the process with the remaining wrappers and filling.

Step 7: Serve the salad rolls with plenty of peanut sauce for dipping.

Tips & Variations

For extra flavor, marinate the tofu in soy sauce or sesame oil before assembling the rolls.

Use a mix of fresh herbs like mint or basil alongside cilantro for a bright, herbal note.

If you prefer a different protein, grilled shrimp or chicken strips work well as a substitute for tofu.

To keep rice paper wrappers from sticking, work quickly and keep them covered with a damp towel while assembling.

Peanut sauce can be made fresh with peanut butter, lime juice, soy sauce, garlic, and a touch of honey or maple syrup.

FAQs

Can I use other vegetables in these salad rolls?

Absolutely! Feel free to swap in your favorite crunchy vegetables like bell peppers, cucumber, or snap peas depending on what you have on hand.

How do I prevent the rice paper from tearing while rolling?

Make sure to soften the wrapper just until pliable, not too long in the water. Also, avoid overfilling and roll gently but firmly to create a tight seal without ripping.