Avocado and snap pea salad rolls

Prep 30 min
Total 30 min
Makes 12 rolls



1/2 cup
1/3 cup
light mayonnaise
1/3 cup
green onions, chopped
anchovies, in oil, drained, or 2 tsp anchovy paste
1 small
garlic clove, minced
Pinch of
Pinch of

Salad Rolls

6 medium-size
sheets of rice paper
1 head
butter lettuce, leaves separated
snap peas, trimmed
3 mini
cucumbers, each sliced into 6 spears
1 75-g pkg
microgreens, (4 cups)
avocado, peeled and sliced into 12 lengthwise
1/2 cup
large mint leaves
1/2 cup
large basil leaves


  • WHIRL buttermilk, mayo, parsley, green onions, anchovies, garlic, salt and pepper in a blender until smooth.
  • COVER a cutting board with a clean, damp kitchen towel. Fill a pie plate with water and place beside board. Line up veggies and herbs near board. Working with 1 rice paper sheet at a time, dip into water and soak until just pliable, about 15 sec. Gently lay wet sheet on towel.
  • LAYER 3 lettuce leaves, 4 snap peas, 3 cucumber spears, microgreens, 2 avocado slices, mint and basil along bottom third of sheet, letting greens overhang the sides by an inch. Lift the sheet edge nearest you and roll up tightly to form a log. Cut roll in half and arrange, seam-side down, on a platter. Repeat with remaining ingredients. If rice paper sheets curl before being soaked, don’t worry. Serve salad rolls immediately, with dressing for dipping and drizzling, or cover with a damp paper towel and refrigerate up to 4 hours.


Kitchen Tip: There’s no need to soak rice paper for long. It takes only about 15 seconds to soften enough to work with. The paper will still seem slightly brittle but will continue to become more pliable as you build the snap pea salad rolls.

Kitchen Tip: Butter lettuce is also called bibb or Boston lettuce.


Calories 70, Protein 2 g, Carbohydrates 7 g, Fat 4 g, Fibre 1 g, Sodium 71 mg.

Chatelaine Quickies: No-cook shrimp, mango and avocado rolls

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