Salad rolls are one of my favorite things to eat in the summer: fresh vegetables, delicious peanut sauce, and eating with my hands. I made a big plate of these for dinner and Nate and I ate them all (well, there’s one left). They are that good. If you’re not going to scarf down an entire plate for dinner, they make a great appetizer or potluck food!
I used red pepper, mango, green onions, lightly steamed snow peas, shredded carrots, mint leaves, and imitation crab in these rolls, but you could put basically anything in them: steamed asparagus, bean sprouts, pea shoots, cucumber, avocado, lettuce, cilantro, basil leaves, cooked prawns, shrimp, or scallops, grilled chicken, pork, or beef (leftover steak would be delicious!)… 
The only ingredients that are not up for interpretation are the rice noodles and rice paper wrappers. I always eat salad rolls with peanut sauce and sweet chili sauce, but again, totally up to your own preference. I’ve included my favorite peanut sauce recipe – I could eat this stuff by the bowlful….