Salad Rolls

This recipe is courtesy of Carmen Diagle, who taught a series of our 2015 cooking classes

Needed for this recipe:

Sunshine Coast Olive Oil Co. Japanese Toasted Sesame Oil
Lime Sea Salt


3 oz rice noodles, cooked according to package directions
1 cucumber, seeds removed, sliced in julienne
2 carrots, shredded
2 cups bean sprouts

2 handfuls fresh cilantro
3/4 cup chopped unsalted peanuts

2 teaspoons Sunshine Coast Olive Oil Co. Sesame Oil
1 lime, juiced
1/2 teaspoon Lime and Orange Sea Salt
Fresh ground pepper
20 (8 inch) round rice paper wrappers
40 fresh mint leaves


  • Put the noodles, vegetables, cilantro and peanuts in a large bowl; toss with the Sesame Oil and lime juice. Season with Lime sea salt and pepper.
  • Fill a large shallow bowl with hot water. Immerse one rice paper wrapper in the hot water for about 10 seconds, until soft. Do not soak too long or they will fall apart.
  • To form rolls, lay a rice paper wrapper on a flat surface. Place a small handful of the filling across the bottom 1/3 of the wrapper.
  • Carefully roll the bottom of the wrapper up to cover the filling. Fold in the left and right sides, then tuck and roll it over once.  Lay 2 mint leaves on top, then tuck and roll it over to close the whole thing up snugly.  If this is difficult at first, add a second wrapper over the first one.

Makes 20 Salad Rolls

Serve with our Peanut Sauce