If you thought rice paper was just for spring rolls, you are going to be surprised!
This rice paper salad is chewy, spicy, zesty, and a bit sweet! It quickly became one of my favorite meals, it’s easy and quick to make and quite versatile. Let’s make it!
You cut the rice paper into thin ribbons or larger rectangles, it’s doesn’t matter that much and it’s up to you. I didn’t find it made a big difference in the end. Next, you add the saté paste and mix.
It’s important to first mix the rice paper with the saté as the oil will prevent the rice paper from sticking to each other too much.
Next, fry mushrooms and deglaze the pan with soy sauce for extra flavor. At this point, feel free to fry thinly sliced tofu, or chick’n as well for extra protein!
To add natural sweetness and freshness to the salad, we have green mango. Make sure you get the green, unripe one. Its texture is crunchy and it has a subtle sourness. I am guessing pickled carrots might make a substitute if you really cannot get your hands on green mango, but it will not be optimal.
Once your mushrooms are cooked and your mango is grated, it’s time to assemble! The moisture in the mushrooms and mango will soften the rice paper.
You want the rice paper to have the same texture as in spring rolls, so it should be tender without being too wet. One important tip: do not over mix, once all the rice paper is soft, stop mixing otherwise it will stick together and make “balls”, which you don’t want.
This salad is best eaten at room temperature with a squeeze of lime and toasted peanuts. It makes a delicious appetizer or a savory snack! If you have never tried rice paper salad, you should definitely give it a try!
Let me know in the comments if you try this recipe!
- 15 sheets of rice paper
- 1 tbsp (15ml) saté
- 1 tbsp (15ml) oil
- 1/3 cup chopped green onions
- 7–8 mushrooms (about 1/2 cup sliced), sliced
- 1 tbsp (15ml) soy sauce
- 1/2 green (unripe) mango, shredded
- 1 tsp (5ml) maple syrup
- 1–2 tsp lime juice (to taste)
- 3 tbsp (25g) roasted peanuts
- optional: fresh Thai basil, cilantro
- Using a pair of scissors, cut the rice paper into long rectangles of about 1/3-inch x 2.5-inch. I recommend cutting 2-3 sheets of rice paper at a time to make this step faster. Transfer the cut rice paper sheets to a large mixing bowl. Add the saté paste and mix until the rice paper is evenly coated with the saté. You can use spatulas to mix, or your hands with gloves.
- Heat the oil in a large non-stick skillet over medium heat. Once hot, add the chopped green onions and sauté for about 2 minutes. Transfer the green onions to the mixing bowl.
- To the same skillet, add the sliced mushrooms and sauté for about 5 minutes, or until mushrooms start to brown. Pour in the soy sauce and stir to coat. Cook for one more minute and remove from heat.
- Add the sautéed mushrooms, shredded green mango, maple syrup, lime juice, and roasted peanuts to the rice paper bowl. Mix until the rice paper starts to soften. As soon as the rice paper is soft, stop mixing otherwise it will clump. Taste and adjust saltiness and sweetness to your liking.
- Serve immediately at room temperature! This salad is best served the same day and I don’t recommend putting it in the refrigerator otherwise it will harden.
- Serving Size: 1
- Calories: 372
- Sugar: 8.3g
- Fat: 15.7g
- Carbohydrates: 54.1g
- Fiber: 3.4g
- Protein: 7.6g