Chef Helena’s Fresh Salad Rolls: Kids Cook

July 05, 2020

Chef Helena’s Fresh Salad Rolls: Kids Cook

 On Wednesday, July 8th from 11:30-Noon, join us live from the Well Seasoned Kitchen on the Well Seasoned Facebook Page. Chef Helena will take you through one of her favourite family recipes for delicious Fresh Salad rolls with Two Dips.

This recipe serves 4 people & it should take you about 20 minutes to prepare.

Here are the tools that you will need to have on hand to be ready to cook with Chef Helena:

  • A cutting board with a wet towel under it
  • Sharp chefs’ knife
  • 1 frying pan or large shallow bowl
  • 1 pot
  • 1 strainer
  • Carrot peeler
  • Baking sheet or plate
  • 4 dinner plates
  • 4 dipping bowls
  • 2 tasting spoons

First wash your hands for 20 seconds & second measure everything out and place into bowl. Chef Helena will have everything measured out and will be ready to go at 11:30 AM.

Chef Helena’s Fresh Salad Rolls

Ingredients for Vietnamese Salad Rolls:

  • 8 pieces of rice paper
  • ½ cup rice noodles
  • 8 cooked prawns, sliced in half or roasted meat, sliced thin
  • Fresh Herbs, cilantro, Thai basil, regular basil or mint
  • Fresh veggies or fruits in any combination, or anything you like: (ie: mango, pineapple, peppers, carrot, celery, avocado, roasted pepper, jicama, daikon, cabbage, lettuce, cucumber, strawberries, papaya, mushrooms, baby corn, spinach, etc.)

Ingredients for Hoisin Dip:

  • Two (2) tablespoons hoisin thinned with water

Ingredients for Peanut Dip:

  • 3/4 cup creamy peanut butter.
  • 1/3 cup water or more to thin
  • 3 tablespoons hoisin sauce.
  • 2 tablespoons freshly squeezed lime juice or rice wine vinegar
  • 4 1/2 teaspoons soy sauce.
  • 1-2 tablespoon sugar (depending on how sweet your peanut butter is)
  • 1-2 teaspoons chile-garlic paste or sambal oelek.
  • 1 tablespoon grated ginger


    1. First cut all your filling, before you start to fill Second boil noodles. Bring a medium saucepan of water to the boil. Boil rice noodles for 3 to 5 minutes till cooked.
    2. Add the prawns to poach one minute before you drain the noodles. Save boiling water and rinse the noodles to cool thoroughly with cold water.
    3. Fill a large shallow bowl (pie plate or a frying pan) with saved boiled water. Dip one wrapper into the water for 1 second to soften. Lay wrapper on the cutting board and place 2-4 prawn halves, a small amount of noodles, vegetables and herbs in a row across bottom of the rice paper.
    4. To roll, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your fingers to tuck the filling in as you go. Flip over left and right side over the filling and tightly roll to enclose the filling. Repeat with remaining rolls.
    5. To make Hoisin dip: In a bowl mix hoisin with water to thin.
    6. To make peanut sauce: Mix everything together in a food processor or whisk by hand, thin with water to make it dippable. Taste and adjust the seasoning to your taste. If you make is to spicy, add more sugar or a little coconut cream or milk.

    Prep Time: 20 Minutes

    Cook time: 30 Minutes

    Leave a comment

    Comments will be approved before showing up.