Roasted Yam and Kale Salad Rolls
Prep time: 
Cook time: 
Total time: 
Serves: 12 rolls
If you are making these a while before serving them, cover them with a damp towel (or paper towel) so they don't dry out and store them in the fridge.
Pickled Ginger- Makes a 250ml jar
  • ½ cup rice vinegar
  • ¼ cup organic sugar
  • Fresh ginger, about 5 ounces
Salad Rolls
  • 1 packages rice noodles (vermicelli)
  • 12 sheets round rice paper wrappers
  • 1 large bunch kale
  • 2 large yams
  • 2 cups of shitake mushrooms, sliced or whole if you have baby ones
  • ½ bunch cilantro
  • ¼ cup pickled ginger
  • 1 large clove garlic
  • 1 tbsp tamari or soy sauce
  • Drizzle of olive oil
  • Pinch of salt
Dipping Sauce
  • 2 tbsp miso (I used red miso)
  • 2 tbsp rice vinegar
  • 2 tbsp mirin
  • ½ lime, juiced
  • Grated ginger and garlic to taste
  • ¼ tsp toasted sesame oil, optional
Pickled Ginger
  1. In a small sauce pan combine the rice vinegar and sugar. Heat to a simmer and cook until the sugar has dissolved. Pour the vinegar/sugar mixture over the ginger and let cool. Place the lid on the jar and refrigerate for one week to let the ginger pickle and the flavours meld.
Salad Rolls and Sauce
  1. Mix all the sauce ingredients together in a small bowl until well combined. Set aside.
  2. Preheat the oven to 350F. Slice the yams into small batons. Toss with olive to coat and sprinkle with a pinch of salt. Bake in oven for about 30 minutes or until soft and getting golden in colour.
  3. Remove the tough stem from the kale. Break the leaves into large pieces. In a skillet with a lid, steam the kale leaves with a pinch of salt and a splash or water until tender, about 5 minutes. Alternately you could blanch the kale in salted boiling water for a couple of minutes. Set aside to cool.
  4. Heat a small skillet, add a thin coating of vegetable oil, I used untoasted sesame oil. Saute the minced garlic until fragrant. Add the mushrooms and cook for 3-5 minutes, when almost cooked, add the tamari or soy sauce. Set aside to cool.
  5. In a small pot of boiling water cook the vermecelli rice noodles for 2-3 minutes until softened. Drain and rinse with cold water. Set aside.
  6. Have all your filling ingredients close by. In a large shallow bowl soak 1 round of rice paper for about 10 to 20 seconds until softened. Remove, lay flat on a cutting board. Place desired amount of kale, noodles, yam, shitake, cilantro and picked ginger about ⅓ of the way in on the wrapper. Beginning at the bottom edge of the wrapper tightly wrap the ingredients, tucking in the sides as you go. (like a burrito)
  7. Repeat with remaining ingredients.
  8. When ready to serve, slice each roll on the diagonal and serve with the dipping sauce.
  9. Slice the ginger in very thin slices, a mandolin works well here. Place the ginger in a clean jar.
Recipe by The Bounty Hunter at