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Who doesn’t love a fresh salad roll? With a new and simple twist to a classic you can make these rolls any time, any way you like. Lentils are the perfect filling to soak in any dressing you pair with them. This makes a delicious jump off point that you can explore with ingredients on hand.
1 1/2 cups (375 mL) cooked green lentils
6 Tbsp (90 mL) sweet chili sauce, divided
to taste, salt and pepper
8 spring roll rice paper wrappers
2 1/2 cups (625 mL) baby arugula
1 cup (250 mL) grated carrot
1 cup (250 mL) finely sliced purple cabbage
Quick Tip: To bulk up your rolls, try adding cooked vermicelli noodles.