Vegan Salad Rolls with an Adaptogenic Dipping Sauce

By Kyra Mueller-Yamamoto |

Simple, fresh and empowering- these salad rolls are surely a creative treat. Salad rolls are unique in that you can customize them with any veggie, color or fresh herb you would like! I always love making a variety of colors, patterns and blends depending on my mood and whatever is in season. Coupled alongside an adaptogenic dipping sauce that is gut-healing and body calming. Reishi mushroom is the adaptogen that is tucked inside this creamy sauce. This mushroom is one of the most potent adaptogens available and are known in Chinese medicine as the ‘mushroom of immortality.’ Reishi helps promote calmness, wisdom, longevity and helps fortify the immune system. You’ll be feeling activated, inspired and ready to take on the world with these rolls in hand! Enjoy.  


Salad Rolls

  • 4 ounces vermicelli or rice noodles
  • 8-10 spring roll rice papers
  • 1 bunch basil
  • 1 bunch mint
  • ½ chopped purple cabbage
  • ½ cup each of a variety of julienned veggies including carrots, cucumbers, radish, carrots, squash and avocado
  • Optional: 8 oz extra firm tofu slices

Adaptogenic Dipping Sauce

  • 1/3 cup tahini
  • 1 Tbsp miso paste
  • 2 Tbsp fresh lemon
  • 2 Tbsp coconut sugar
  • 2 tsp reishi powder
  • 1 tsp chili garlic sauce
  • Hot water to thin sauce
Vegan Salad Rolls with an Adaptogenic Dipping Sauce


  1. Boil a medium size pot of water, remove from heat and add rice noodles. Let stand 10 minutes, drain and set aside.
  2. Prepare all veggies and tofu by chopping them up and setting aside.  
  3. In a small bowl, add 2 Tbsp of warm water. Add miso paste and stir. Add remaining ingredients for the adaptogenic dipping sauce. Additional water can be added to make more of a sauce like consistency.
  4. To assemble salad rolls, pour very hot water into a shallow bowl. Immerse one rice paper into the water for 20 seconds.
  5. Gently take rice paper out of water and lie flat into a circle onto a large plate.
  6. Add a small handful of rice noodles, veggies and tofu into the middle of the rice paper roll. Top with fresh basil and mint. Get creative with colors and mixes!
  7. Fold both the top half and bottom half to touch as closely as possible.
  8. Gently fold over one side, tuck in the edges tightly and continue to roll like a burrito. Don’t feel bad if you don’t get it the first try, the first few times are always tough.
  9. Continue to roll the rest of the rice paper rolls and place onto a damp paper towel.
  10. Serve with adaptogenic dipping sauce and enjoy!



Kyra Mueller-Yamamoto
Kyra is a healer, recipe developer, plant enthusiast and holistic lifestyle blogger based out of San Francisco, California. She studied health sciences throughout college and is currently working on her nutritional health coaching certification through Institute for Integrative Nutrition and cannabis science certification through Sativa Science Club. Follow along down the rabbit hole

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