Best Inside Out Chinese Spring Roll Salad Recipes

Spring Roll Salad with Peanut Dressing image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 19

4 ounces rice vermicelli noodles
2 cups julienned carrots
1 cup bean sprouts
1/2 cup fresh flat-leaf parsley leaves or cilantro leaves
1/2 cup chopped fresh basil
1/4 tablespoon chopped fresh mint
6 Persian cucumbers, thinly sliced
1 romaine heart, thinly sliced
Peanut Dressing (see recipe below)
2 tablespoons roasted and salted peanuts, chopped
1/4 cup creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated

Steps:

Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

Inside out Spring Roll Salad image

Provided by Susie D

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 18

2 ounces bean thread mung bean noodles
3 cups shredded napa cabbage
1 cup torn watercress
1 carrot, cut into matchstick thin strips
1/2 cup seedless cucumber, cut into matchstick thin strips
1/2 cup red bell pepper, cut into matchstick thin strips
1 green onion, minced
1 cup chopped baby corn
2 tablespoons snipped cilantro
2 tablespoons snipped mint
1 tablespoon sesame oil
2 tablespoons sweet chili sauce
2 tablespoons lime juice
1 teaspoon soy sauce
1 teaspoon minced gingerroot
1 large garlic clove, crushed
1/2 teaspoon lime zest
garnish- black sesame seed

Steps:

Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths.
Place in a large bowl along with the rest of the salad ingredients.
In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat.
Garnish with sesame seeds.

Inside out Chinese Spring Roll Salad image

Provided by Tiffany Whittaker

Time 20m

Number Of Ingredients 20

SALAD
2 oz bean thread, mung bean noodles
3 c shredded napa cabbage
1 c torn watercress
1 large carrot cut into matchstick thin strips
1/2 c seedless cucumber, cut into matchstick thin strips
1/2 c red bell pepper, cut into matchstick thin strips
1 large green onion, minced
1 c chopped baby corn
2 Tbsp snipped cilantro
2 Tbsp snipped mint
DRESSING
1 Tbsp sesame oil (gluten free option or use gluten free soy)
2 Tbsp sweet chili sauce
2 Tbsp lime juice
1 tsp soy sauce (make sure its gluten free soy sauce)
1 tsp minced ginger root
1 large clove garlic, crushed
1/2 tsp lime zest
garnish- black sesame seeds

Steps:

1. Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths. Place in a large bowl along with the rest of the salad ingredients. In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat. Garnish with sesame seeds.