I've found myself in a lunch rut lately. I've been eating the same old salad forever! Greens, chicken and dressing. Repeat x 100. As easy as it is to grab in the morning, I'm getting tired of it. Since time is short in the morning, I need something I can make ahead of time, that's easy to throw together and still healthy. No drive thru!

This week I vowed to change the lunch routine up. Bring on the salad rolls! They're exactly what I was looking for. A salad roll is a Vietnamese dish traditionally consisting of meat, vegetables and rice vermicelli all wrapped in rice paper. Rice paper wrappers and vermicelli can be found in the International isle of the grocery store and are very inexpensive. Once you buy them they'll last quite a while. When making salad rolls, it's best to have all your ingredients ready to go before you start working with the soaked rice papers. Also be sure to have a few extra wrappers on hand. It took me a few times to get the hang of it! It's easy once you get the first one rolled up.  Of course, you'll need a dip. This is the best part of salad rolls in my opinion. I went with Green Garden Orange miso salad dressing. It has a nice, spicy kick! Nothing too crazy though, just a little zing. Perfect for dipping fresh salad rolls. If you're like me and supposed to stay away from gluten, you'll be pleased to know that all Green Garden dressings are gluten free! My husband and I have been eating these shrimp salad rolls all week! You know what's going to happen though. I'll eat these so much that I'll go back to salads and the whole cycle will start over again.