These easy and healthy salad rolls with peanut dipping sauce are healthy and hearty with a refreshing burst of melon. Bagged salad makes them a quick and easy appetizer (in under 30 minutes)! They are only 3 WW points on the blue plan (including the dip!)
½25 oz pkgTaylor Italian chopped salad kit(I use Taylor farms from Costco because it already has the meat in it) but you can use any Italian salad kit and add the salami
Bring a medium saucepan of water to boil. Place rice vermicelli in boiling water, remove from heat, and let soak 3 to 5 minutes, until soft. Drain, and rinse with cold water. Set aside.
Fill a large bowl or shallow pan with hot water. Dip one rice wrapper in the hot water for approximately 10 seconds (or however long it takes) to soften. Lay wrapper flat on damp tea towel.
Squeeze liquid from grated melons and pat melon dry with paper towel. Set aside.
Place about 2 teaspoon of prosciutto, then 2 Tbsps. of Taylor farms Italian chopped salad, 1-2 Tbsp. of noodles, then 2 teaspoon of each, cilantro, basil and mint on wrapper, just below the middle of the wrapper.
Add about 1-2 teaspoon of each type of melon to the filling.
Roll the edges of the wrapper slightly inward. Beginning at the bottom edge of wrapper, tightly wrap the ingredients. Repeat with remaining wrappers until all ingredients are used. (See video "How to wrap a salad roll" in Notes below)
Dipping sauce:
In a bowl, whisk together the peanut butter, water and orange juice until combined.
While continuing to whisk, add the balsamic vinegar, maple syrup, chili paste and ginger and dressing from bagged salad mix. Mix well.
Serve salad rolls with dipping sauce. Cover with plastic wrap and refrigerate if not serving immediately.