These wonderful Winter Veggie Salad Rolls are the perfect healthy lunch option for the new year. This versatile recipe is also a great way to use up those leftover holiday side dishes!
These Winter Veggie Salad Rolls are a refreshing break from the heavier, starchy foods that usually grace our holiday tables. The day after a recent holiday dinner event, these veggie rolls are what I was ultimately craving! This recipe is so flexible, you can literally wrap up your holiday meal leftovers with a few fresh veggies to make a delicious lunch. This recipe features winter veggies like roasted butternut squash, carrots, greens, and avocado. Although avocados are harvested all year round, my favorite variety, the “bacon” avocado, is harvested in winter.
Feel free to get creative with this recipe idea as the base. In the past, I’ve also added a little cranberry sauce and smoked turkey to these rolls which was mighty tasty too.
I love the way cilantro adds a burst of flavor to these rolls, but you can use fresh basil or mint instead, or even a blend of all three herbs. Fell free to use any greens you have on hand like kale, spinach, chard, or mixed baby greens. If using kale or chard, I recommend shredding them into very thin slices and then “wilting” them by massaging a little pinch of sea salt and olive oil into the greens. This helps soften the greens for a more pleasant chew factor.
Winter Veggie Salad Rolls
This recipe is super forgiving, meaning if you only have a few veggies on hand, go for it! No need to rush out to the store for that cucumber or celery if you don’t already have them in the fridge. Below is a photo of what the roll looks like when I assemble them; this is the step just before rolling them up into “egg roll” shapes.
I absolutely love how ridiculously simple, yet flavorful, the roasted pumpkin curry dipping sauce is paired with these Winter Veggie Salad Rolls! I am still blown away how roasted squash spiked with a little curry powder can taste so good! The curry powder also adds a nice warming flavor to this dish. I have listed the measurement for curry powder as 1 to 2 teaspoons, as not everyone likes curry flavor as much as I do. I suggest adding a little at a time until the flavor is just right. If you don’t have a mixed curry powder on hand, you can add 1 teaspoon dried coriander powder, 1 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon mustard seed powder, 1/2 teaspoon dried ginger powder, 1/4 teaspoon black pepper, 1/8 teaspoon cayenne, and then adjust the flavors from there. The only thing I insist on is that you do not use canned pumpkin for the curry sauce; it just does not work right. The flavors are all wrong. As long as you use freshly roasted pie pumpkin or butternut squash purée, you will be well on your way to flavor town!
A light refreshing salad roll featuring fresh winter veggies with a warming roasted pumpkin curry dipping sauce.
- 2 cups roasted butternut squash, sweet potato, or pie pumpkin
- 2 carrots
- 1 apple
- 2 stalks celery
- 1 cucumber
- 1 avocado
- 2 cups mixed greens
- 1 small handful cilantro (basil and/or mint)
- 10 salad roll wrappers (made from tapioca starch and rice flour)
- Optional: Any of your favorite veggies like bell pepper, zucchini, cooked spaghetti squash, etc.
- 1/2 cup roasted pie pumpkin (or butternut squash) - puréed
- 1 to 2 teaspoons curry powder
- 2 to 4 Tablespoons water, as needed
- 1 tiny pinch sea salt
- Optional: 1 teaspoon honey
- I like to use leftover roasted butternut squash, sweet potato, or pie pumpkin in this recipe, but you can also roast the squash or pumpkin specifically for this recipe. Just cut up 1/2 of a pie pumpkin, or 1/2 of a butternut squash, or a sweet potato into small cubes and roast on a baking sheet at 400ºF for 25 to 30 minutes.
- Shred carrots. Slice apple and cucumber into matchsticks. Slice celery into thin half rounds. If using kale or chard, "wilt" it by rubbing a small amount of sea salt and olive oil on the leaves.
- Fill a large wide bowl with warm water.
- Dip 1 salad roll wrapper into the warm water, and swish it around in the water for about 10 to 20 seconds until it becomes soft and pliable.
- Spread out the softened salad roll wrapper on a flat surface like a cutting board.
- Fill the salad roll wrapper with the fresh sliced fruits and veggies by laying them all in the middle.
- Roll it up gently like an egg roll or burrito, as shown in photo above. Set aside to rest for a few minutes, and repeat.
- To make the roasted pumpkin curry sauce: Purée the additional 1/2 cup roasted pie pumpkin or butternut squash. Next add in curry powder, honey, and a little water as needed to thin it out. I do not recommend using canned pumpkin in the curry sauce, as it just didn't taste right. I only recommend using a freshly roasted pumpkin or butternut squash. Or you can use any other dipping sauce you'd like.
Home Chef Tip: Make a large batch of these rolls for a quick grab and go meal in the fridge. Just make sure you store them in a way that the rolls don't touch each other as the salad roll wrappers will stick together. I like to separate the rolls with saran wrap or keep in food storage containers that contain divided sections.
Get creative with the dipping sauce! If you aren't a fan of pumpkin curry, try making a sweet and sour cranberry sauce using leftover cranberry sauce. Or you can pair these rolls with an Asian-style peanut sauce which is also delicious!
We hope you love these Winter Veggie Salad Rolls from SoFabFood Contributor, Andrea from Forest and Fauna, as much as we do. If you enjoyed this delicious recipe, be sure to visit our Salad Section for more like it. Don’t forget to subscribe to our newsletter so that you never miss a single recipe. For daily recipe inspiration, like us on Facebook, follow us on Pinterest, and stop by our Google+ Community to see all of the amazing recipes our community members are sharing. Enjoy!