Chinese Salad Spring Rolls

Ok, so I have a thing for salad. Wrap it up spring-roll style like this and I’m probably going to have more salad than if I had to “fork” it. That is because, it gives me a free hand to multi-task with out much delay. That sadly, is how a lot of lunches are consumed. But this is an improvement, especially since I use to skip lunches altogether.

Chinese Salad Spring Rolls | Bakers Royale

Nowadays, I do stuff like this Chinese salad spring roll—fast, easy and somewhat healthy. I make them the night before and grab one when I’m hungry.

I’m making an effort to eat better (and just plain eat). Admittedly, most days, I end up only having breakfast then snacking on nuts or fruit for dinner. It’s not a diet thing—more a bad habit of working obsessively until I finish what’s at hand before I take a break.

So these spring rolls, even if I’m eating with one hand and working with the other is, is a step in the right direction.

Chinese Salad Spring Rolls Bakers Royale 600x600

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Yield: Makes 8-10 wraps

Ingredients:

Vinaigrette

  • 1/4 cup soy sauce
  • 2 tablespoons Mirin or sweet rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 teaspoon dried hot red pepper flakes

Salad

  • 1/2 pound Napa cabbage, cut into 1-inch pieces (3 1/2 cups)
  • 1/4 pound snow peas, cut diagonally into 1-inch pieces
  • 2 carrots, cut into 1/2-inch pieces
  • 1 red pepper, cut into 1/2-inch pieces
  • 1 seedless cucumber (usually plastic-wrapped), quartered lengthwise and cut into 1/2-inch pieces
  • 3 scallions, finely chopped
  • 1/2 cup chopped fresh cilantro

Assembly

  • 8-10  rice paper
  • 1 butter leaf lettuce head or 2 radacchio heads, thick stems removed and cut in half

Directions:

Combine and whisk together all vinaigrette ingredients. In a large bowl, toss all salad ingredients with vinaigrette.

Assembly: Fill a shallow pie pan with warm water. Working with 1 sheet of rice paper at a time, submerge it in the water and quickly transfer it to a dry towel. Rice paper will become pliable within seconds. Place a piece of lettuce on top of the rice paper. Layer with 2-3 tablespoons of salad on top. Roll the paper halfway. Fold both sides of the paper over the filling. Keep rolling to seal. 

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Comments

  1. Avatar for Naomi RobinsonVivian | stayaliveandcooking says

    Oof, how yummy do those look! Great idea, will definitely need to try someday… And I still have some rice paper lying around.

    Reply

  2. Avatar for Naomi RobinsonMary Ann | The Beach House Kitchen says

    These look perfect for summer Naomi! So colorful and bright and filled with all things healthy!

    Reply

  3. Avatar for Naomi RobinsonAngela@spinachtiger says

    They look so good, so healthy, so pretty. This could be a way to get kids to eat some veggies too!

    Reply

  4. Avatar for Naomi RobinsonTori//Gringalicious says

    I completely agree, salad in a little bundle is way more fun! These look fantastic Naomi!

    Reply

  5. Avatar for Naomi RobinsonNicoletta @sugarlovespices says

    Beautiful, delicious salad rolls! I can work obsessively and forget about lunch, too, so these are perfect. Plus, they look and taste so much better than simple salad! Wonderful picture!

    Reply

  6. Avatar for Naomi RobinsonBrian @ A Thought For Food says

    Perfect summer fare… and I bet one could add some shrimp or chicken or, really, whatever protein they want. Not that they need it… they look perfectly satisfying (and refreshing) as is. :-)

    Reply

  7. Avatar for Naomi RobinsonDebby @ Cleaners Leyton says

    I recently found your blog and I become addicted since then. Really amazing recipes, full instructions easy to follow and of course the wonderful photos!

    Reply

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