This is one of my fav summer recipes. Why? Because these super fresh vegan salad rolls are easy for meal prep and make an incredibly refreshing raw plant-based recipe. In the summer, you often find it too hot to stand over a stove/oven all day, so making something refreshing is perfect to cool yourself down while getting the much-welcomed nutrients that your body needs.
This recipe is packed with flavour, super easy, and so damn delicious. Vegan salad rolls are traditionally made with rice paper, but let’s be honest, they’re not always the easiest to put together. You end up ripping the papers and frustrated.
This recipe is raw and great for prep-ahead picnics or more involved dinner parties or BBQ’s during the summer. I love using chard as the wrap because you can load in more nutrients from the leafy greens! Chard is part of the same family as beets and spinach. It is grown worldwide and is native to the Mediterranean. There are several different types of chard and the leaves and stalks provide an abundance of vitamins, minerals, and powerful plant compounds.
Chard can easily be added to your diet by sautéing it with coconut oil, adding it to eggs, soups or stews, mixing it into your salad mix, tossing it into your smoothies, and the list goes on.
You can of course use any kind of lettuce for these rolls other than chard as well such as kale or regular romaine. Both of which pack their own nutrients, but I personally love chard as I think it’s a great addition to a plant-based diet and is packed with flavour.
Vegan peanut sauce
I paired my salad rolls with my favourite vegan peanut sauce. This sauce pairs perfectly and adds a punch of flavour to the vegetable-filled, raw vegan recipe. The peanut sauce only incorporates a few main ingredients and can be used on more than just the salad rolls if you make up a big batch such as a dip, or dressing on a salad.
The key ingredients in the peanut sauce are, of course, peanut butter, and tamari. Peanut butter is loaded with:
But make sure to purchase the all-natural kind to avoid unwanted access to sugar. If you have nut allergies in your family, you can substitute the peanut sauce with whatever your fav sauce is. A sweet chili sauce for example can make a great addition if you like some spice!
Make your salad rolls your own
What’s important to remember about this recipe is you can totally make it your own! Spice things up by adding your fav hot sauce, marinate the vegan “beef” and cut up your favourite veggies to throw into the roll. Or even clean out your fridge and use up what you have left and may go bad. Roll it all together and voila! The perfect plant-based summer meal. This recipe can also be a fun one to incorporate your kids in the kitchen, or your whole family at dinner to build their own favourite variation of their salad rolls.
See the recipe card below for how to make my Collard Summer Salad Roll with Lime Peanut Sauce. Enjoy!
These Summer Salad Rolls are made with fresh collard greens. They’re loaded with veggies and are incredibly healthy.
For the wrap:
fresh collards, remove rough stem and wash
1 medium sized carrot, julienned
1 mango, julienned
1 cup purple cabbage, finely chopped
1 red pepper, julienned
For the Ground Round:
1 packaged ground round
2 inch knob of grated ginger
1/4 cup fresh mint, finely chopped
1/4 cup fresh basil, finely chopped
3 tbsp. tamari
juice of one lime
1 tsp chili flakes
1 tsp black garlic
1 tsp onion powder
1 tsp paprika
1/4 tsp cayenne pepper
season to taste
For the peanut sauce:
1/4 cup peanut butter
2 tbsp. spicy sesame oil
juice of half a lime juice
2 tbsp. water
2 tbsp. tamari
1 inch knob of ginger, grated
2 cloves of garlic, grated
1 tbsp. sambal chili paste
For the peanut sauce, simply add all your ingredients into a jar and shake till well combined. You may need to use a fork to stir to smoothen the peanut butter. Set into the fridge.
For the ground round mix, another easy one, just add all your ingredients into a large bowl and stir till well combined. Set aside for 30 minutes before serving.
Prep your veggies and create an assembly line on your countertop, start with your collards, veg of choice, ground round mixture and top with sauce. Watch the video for full effect but should basically be enjoyed like a big wrap! Alternatively, you can place your veg, sauce and ground mixture on the table and assemble there, just depends on how many you think you and your family will be having.
I love eating this meal with a salad, some grains or crispy fries, because balance!
The peanut sauce lasts for up to 5 days in a tight sealed container in the fridge.
The ground round mixture will last up to 3-4 days in the fridge in a tight sealed container.
Store veggies and collards in a damp container for longer lasting crispness!
If you do not have ground round then use a cook french lentil and pulsed walnut mixture. A 1:1 ratio will work perfectly!