Healthy Salad Rolls
Relish the tangy, spicy flavour of the dip with these fresh, healthy salad rolls that are low in calories but high on taste.
Chef Vicky Ratnani's Healthy Salad Rolls recipe

- 1

Cooking Time

-15 Mins


- Medium

Preparation Time

- 10 Mins


  • Hot water
  • 250 gm vermicelli
  • ½ radish juliennes
  • ½ carrot juliennes
  • ½ cucumber juliennes
  • 4 iceberg lettuce leaves
  • A few iceberg lettuce leaves
  • red bell pepper juliennes
  • 1 tbsp sweet chilli sauce
  • A few coriander leaves
  • 1 bird's eye chilli
  • 2 garlic cloves
  • salt
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • 1 tsp lemon juice
  • 1 tsp sugar
  • 2 tbsp vegetable oil
  • 4 rice papers
  • water
  • A few chives
  • A few mint leaves
  • A few chives


  1. 1

    Soak vermicelli in hot water for five minutes.
  2. 2

    Strain and add sweet chilli sauce chopped coriander leaves and mix well.
  3. 3

    For the dip, add bird's eye chilli to a bowl, along with chopped garlic, salt, fish sauce, soya sauce, lemon juice, sugar, vegetable oil and mix well.
  4. 4

    For the rolls, dip the rice paper sheets in water for 30 seconds.
  5. 5

    Remove and place the iceberg lettuce leaves shredded iceberg lettuce, vermicelli mixture, julienned vegetables, chives, mint leaves on them and roll them.
  6. 6

    Garnish the rolls with chive and serve with the prepared dip.
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Vicky Ratnani


Chef Vicky Ratnani has had the honour of feeding Queen Elizabeth II, Nelson Mandela and Rod Stewart. Goes on to show how he can bring an international influence to local ingredients. You can trust him to turn the most boring veggie around, or transform a dull kitchen chore into a fun dining experience.Watch the chef make a grand event of a meal on LF!

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