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.
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
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
Instructions
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.
I am having a major salad moment right now, so these look perfect! 🙂
Oof, how yummy do those look! Great idea, will definitely need to try someday… And I still have some rice paper lying around.
These look perfect for summer Naomi! So colorful and bright and filled with all things healthy!
They look so good, so healthy, so pretty. This could be a way to get kids to eat some veggies too!
I completely agree, salad in a little bundle is way more fun! These look fantastic Naomi!
I love keeping rolls like this around. They’re so wonderful for snacking and quickly getting in my veggies.
These sound so refreshing!!
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!
These look wonderful!
This dish is screaming summer to me! Gorgeous!
These look so fresh and delicious!
Mmmm, these look super fresh! What’s in the dipping sauce??
Those rolls look so nice and fresh and good!
these look just so delicious!!!
Oh mama, these are glorious.
These are stunning! So colorful, it’s impossible not to want to eat lunch!
If I could eat these for lunch a couple times a week, I’d be one happy girl. Gorgeous!
When it’s too hot to cook, I’m all about a spring roll. Gorgeous!
I’m the same only with lunch, too busy and then end up waiting to dinner time 🙂 Looks delicious Naomi!
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. 🙂
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!
excuse me. ur site is very good and so informative..
everyday may not be the good, but there is something good in everyday.. nice recipe dude! thanks!