Italian Sandwich Summer Rolls
The ingredients of an Italian sandwich stuffed into a rice paper summer roll
Servings: 6 rolls
Calories: 559kcal
Ingredients
Dip
- 1/4 cup olive oil
- 1 tablespoon dijon mustard
- 1 tablespoon soy sauce (or tamari for Gluten Free)
- 1/2 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 2 tablespoons honey
- 1 clove garlic crushed or grated
- 3 tablespoons balsamic vinegar
Filling salad mixture
- 1 romaine heart shredded as thin as possible
- 2 ounces vermicelli rice noodles soaked in boiling water until tender
- 1/4 cup banana peppers drained and chopped
- 1/4 cup roasted red peppers drained and chopped
Rolls
- 12 rice paper wrappers
- 12 slices pepperoni
- 12 slices salami
- 6 slices ham
- 12 slices provolone
Instructions
- Mix all the dip ingredients in a large bowl and whisk to combine. Set aside until ready to use. It will probably separate and you will need to whisk it again just before using.
- Chop the rice noodles a bit if they are too long. Add all the salad filling ingredients to a bowl and toss to combine.
- Prepare a wide bowl filled with room temperature water.
- Dip one rice paper into the water. Top two pepperoni slices, two salami slices, one ham slice, and two provolone slices. Add some of the salad mix to the middle.
- Roll up the rice paper and tuck in the sides to form the summer roll. Dip a second rice paper and use it to double wrap the roll.
- Repeat with the remaining ingredients.
- Slice the rolls in half and serve with the sauce.
Nutrition
Calories: 559kcal | Carbohydrates: 40g | Protein: 26g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 1594mg | Potassium: 347mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2063IU | Vitamin C: 8mg | Calcium: 335mg | Iron: 3mg