Straight from our cooking class series is this delicious recipe for salad rolls. Filled with veggies and spices, our rolls are packed with nutrients. If you’re having a hard time rolling the rice paper wrappers, try putting the filling in lettuce leaves instead – and get a dose of leafy greens too!

Ingredients (Make 6 Salad Rolls)
Filling:
• 6 sheets rice paper
• 2 cups spaghetti squash
• 1⁄2 cup shitake Mushrooms
• 1⁄2 cup frozen peas
• 6 leaves Napa cabbage cut in thirds lengthwise
• 1 bunch grilled asparagus
• 1⁄2 cup roasted peppers julienne

Vinaigrette Dressing:
• 1 cup rice vinegar
• 2 tbls honey
• 1 tsp sambal
• 1⁄4 cup mint
• 1⁄4 cup basil
• 1⁄4 cup cilantro

Instructions
• Split spaghetti squash and roast 1 hour at 350°; remove spaghetti squash and cool
• Stem and chop shitake mushrooms; blanch in water
• Grill asparagus (can also roast asparagus)
• Make vinaigrette and add to cooled spaghetti squash
• Run rice paper under warm water and place on a wet towel
• Lay 30z of spaghetti squash mixture 1“ wide down the length of the rice paper
• Top with 4 asparagus spears
• Sprinkle with mushrooms, peas and roasted peppers
• Roll rice paper with wet cloth; make all 6