Sweet Chili Lentil Salad Rolls – Lentils.org

Sweet Chili Lentil Salad Rolls

  By lentilsorg    

January 30, 2017

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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.

  • Prep: 10 Minutes
  • Cook: 15 Minutes
  • 10 Minutes

    15 Minutes

    25 Minutes

  • Yields: 8 rolls


  1. Combine lentils with 4 Tbsp (60 mL) sweet chili sauce in a small bowl and season with salt and pepper. Reserve.
  2. Prepare rice paper wrappers: Pour warm water into a large bowl or baking pan. Working with one at a time, dip rice paper wrapper into warm water for 10-20 seconds or until wrapper is soft, yet still slightly firm and flexible. Immediately remove from water and place flat onto a cutting board or plate. Pat the wrapper slightly dry with a towel.
  3. Fill the rolls: Lay a layer of arugula on the bottom third of the rice paper, then 2-3 Tbsp (30-45 mL) of lentils. Place a few pieces of carrot and cabbage down, and then a few leaves of arugula on top. Try to avoid overfilling the roll.
  4. Gently pull up the bottom of the roll, fold left and right sides in and roll up like a burrito. You can also leave both ends open if you prefer.
  5. After rolling each, place on a serving plate. Cut in half and serve with additional sweet chili sauce.

Quick Tip: To bulk up your rolls, try adding cooked vermicelli noodles.


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


Nutrition Facts

Serving Size1 roll
Sodium135 mg
Potassium225 mg
Protein5 g
Cholesterol0 mg
Sugar7 g
Total Fat0 g
Saturated Fat0 g
Total Carbohydrates21 g
Dietary Fiber4 g