Papaya Salad Rolls
These Papaya Salad Rolls are fresh, crunchy, and bursting with Thai-inspired flavor. Made with shredded green papaya, crisp vegetables, herbs, and a bright lime dressing wrapped in rice paper, they’re a light, no-cook appetizer or lunch that’s naturally gluten-free and perfect for warm weather.
Ingredients
- 2 cups green papaya peeled and finely shredded
- 1 cup carrots julienned
- 1 cup cucumber seeded and cut into thin matchsticks
- 10 –12 rice paper wrappers
- ¼ cup roasted peanuts roughly chopped
- ¼ cup fresh mint leaves
- ¼ cup fresh cilantro leaves
- Papaya Salad Dressing
- 2 tablespoons fresh lime juice
- 1½ tablespoons fish sauce or soy sauce for vegan
- 1 –2 teaspoons palm sugar or brown sugar
- 1 small garlic clove minced
- 1 small fresh chili finely chopped (optional)
- 1 teaspoon neutral oil
Instructions
- Place shredded papaya, carrots, cucumber, mint, cilantro, and peanuts in a large bowl.
- In a small bowl, whisk together lime juice, fish sauce (or soy sauce), sugar, garlic, chili, and oil.
- Pour dressing over the vegetables and toss gently until evenly coated. Taste and adjust seasoning.
- Fill a shallow dish with warm water.
- Dip one rice paper wrapper into the water for 5–10 seconds, until just pliable.
- Lay the wrapper flat on a clean surface.
- Place a small mound of papaya salad near the bottom third of the wrapper.
- Fold the bottom edge over the filling, tuck in the sides, and roll tightly.
- Repeat with remaining wrappers and filling.
- Cover finished rolls with a damp towel until ready to serve.
Notes
- Do not over-soak rice paper or it may tear.
- Drain excess dressing from the filling to prevent soggy rolls.
- Keep rolls covered with a damp towel while assembling.
- Best enjoyed fresh for maximum crunch.