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Roast Beef Salad Rolls with Sweet Ginger-Chili Sauce

Prep Time45 minsTotal Time45 mins

These salad rolls may be light, but they don’t skimp on flavour. Sweet Ginger-Chili sauce packs just enough heat to take these rolls to the next level. For stress free entertaining, make these rolls in the afternoon and cover with plastic wrap for maximum freshness.

Sweet Ginger-Chili Sauce:
  cup (150 mL) water
  cup (150 mL) sugar
 ½ cup (125 mL) rice wine vinegar
 1 tbsp (15 mL) finely minced ginger
 1 tsp (5 mL) fish sauce
 1 fresh Thai chili, seeded and finely chopped
Salad Rolls:
 12 oz (375 g) thinly sliced leftover roast beef
 ¼ cup (60 mL) hoisin sauce
 12 rice paper wraps
 12 large fresh basil leaves
 2 cups (500 mL) shredded leafy green lettuce
 ½ cup (125 mL) chopped mint leaves
 1 cup (250 mL) shredded carrot
 1 red pepper, cut into matchsticks
 ½ English cucumber, cut into matchsticks
 1 mango, peeled and cut into matchsticks
Sweet Ginger-Chili Sauce:

Whisk the water with sugar, rice wine vinegar, fish sauce, chili and ginger. Set aside.

Salad Rolls:

Toss beef with hoisin sauce. Soak a rice paper wrap in hot tap water for 10 seconds or until pliable; carefully transfer to a slightly damp kitchen towel. Arrange a basil leaf just below the centre of the wrap, leaving space on the sides. Top with some lettuce, mint, carrot, red pepper, cucumber, mango and beef.


Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Repeat with remaining wraps. Store, tightly covered with plastic wrap, until ready to serve or for up to 2 hours. Cut in half, on an angle, before serving with Sweet Ginger-Chili Sauce.

Cook's Notes:

Makes 24

Sliced roast beef can be purchased from the deli if you don’t have any at home. For a DIY appetizer bar serve ingredients and wraps individually and let guests create their own. This also works as a fun dinner party idea.