Salad Roll-Ups w/ Thai Lime Dressing

At serving time, the wraps can be cut in half and served with Thai Lime Dressing

Save to Recipe Box

  • Prep Time:

Appetizers, Dips & Salsa

Serves: about 24 salad rolls
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, Yellow/Orange, Green


1 package LIVE GOURMET Butter Lettuce

1 package LIVE GOURMET Watercress

1 package LIVE GOURMET Three In One Lettuce

1 package rice or tapioca sheets (round shape)

1 cup mixed, finely shredded vegetables (carrots, red bell pepper, snow peas, jicama in separate "stacks"

1/2 cup Thai Lime Dressing (see below)

Lime Dressing (Thai Style) 

2-4 T Thai or Vietnamese Fish Sauce or 1/4-1/2 tsp. salt

1/2 cup fresh lime juice (about for limes)

1/4 cup granulated sugar

4-6 cloves garlic (peeled and coarsely chopped)

4 (or more) serrano chilis (stems removed, coarsely chopped with seeds) 


Prepare the Thai Lime Dressing as per instructions; refrigerate until ready to use.

Carefully remove the LIVE GOURMET Butter Lettuce and Three In One Lettuce from their plastic shells, being careful to keep the leaf heads UP---Holding the lettuce leaf end up, TRIM AWAY THE ROOTS BY CUTTING THE MAIN STEM.

Gently pull away the individual leaves, keeping the two packages separate from one another.

Remove the LIVE GOURMET Watercress from its packet, pulling the leaf end of the plant out first.

Holding the watercress stems into about 2-3 inch sections and place in a large mixing bowl.

Roll the leaves of the Three In One Lettuce into small rolls and slice into fine shreds.

Rehydrate a rice/tapioca sheet in water and place on a damp towel until pliable.

Put about one 1 tablespoon of the Three In One Lettuce shreds into a leaf of Butter Lettuce and add two to three shreds of the remaining vegetables on top.

Carefully fold the Butter Lettuce around the rice sheet over the bundle and turn once, fold in the right and left side of the sheet and continue rolling to create a packet.

Store salad rolls (not touching on a tray in the refrigerator until serving time.

Then cut in half and drizzle the Thai dressing inside each half.

Lime Dressing (Thai Style) 

Pound the chopped garlic and chili together in a mortar and pestle or small food processor to form a smooth paste; a pinch of salt helps.

Combine the spice paste with the remaining ingredients and mix well to dissolve sugar.

Use less or more fish sauce or salt and sugar according to personal taste for saltness and sweetness.

Refrigerate covered until ready to use.

For best results, use within three days.

Makes about 1 cup. 

Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:     g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Hollandia



  • Comments (0)
Make a Comment:

  • 0 new comments
Showing 0 comments
No comments yet.