Best Salad Spring Rolls Recipes

GRILLED SHRIMP SPRING ROLLS WITH A SWEET MELON, AVOCADO AND SPINACH SALAD

Steps:

• Heat outdoor grill or indoor grill pan to medium high heat.
• Remove the spring rolls from the package and brush liberally with oil. Place directly on the grill or grill pan. Close the grill lid and cook for 5 to 6 minutes per side.
• In a small mixing bowl, whisk together the packet of enclosed Sweet Thai Chili dipping sauce, vinegar and lime juice.
• Set aside.
• Assemble the salad by tossing the spinach with the cantaloupe and avocados.
• Drizzle with as much of the dressing mixture as you like and serve alongside the grilled spring rolls. Have remaining dressing on the side for dipping spring rolls in, if desired.

RICE VERMICELLI SALAD WITH GRILLED PORK AND SPRING ROLLS

Steps:

• Partially freeze pork for easy slicing; slice thin.
• Marinade pork strips in the soy sauce and garlic powder for 1 hour.
• Stir fry or grill in grill wok the pork until no longer pink; set aside and keep warm.
• Heat egg rolls; cut into 1 inch pieces.
• Boil water in a large pot; add rice sticks and cook for 1 to 2 minutes, tasting for doneness; drain completely.
• Place a serving of rice sticks on a plate; top with 1/2 of the carrots, cucumbers, mint and cilantro.
• Top vegetables with pork strips and egg roll pieces.
• Sprinkle peanuts on top.
• Serve with a small dish of the Nuoc Mam Cham - Dipping Fish Sauce, recipe #151821 for dipping or spooning over the salad.
• Repeat for a second serving.

YELLOW CHILE SPRING ROLLS AND TROPICAL FRUIT SALAD

Steps:

• Pat scallops dry completely. Toss the scallops and 1 tablespoon hoisin sauce together in a bowl. In a medium nonstick saute pan over medium-high heat, add the scallops and cook until opaque in color, turning occasionally. Remove the scallops. In another small saute pan over medium-high heat, add the bean sprouts. Add the remaining hoisin sauce and saute the bean sprouts until they are warmed through, but still crispy. Remove the sprouts and let cool.
• Place the pliable spring roll wrappers on a clean surface. Divide the scallions, carrots, zucchini, and crab meat evenly among the wrappers. Fold the sides in, then roll the wrapper up, like a burrito, so the filling can't fall out. Serve the spring rolls with the Tropical Fruit Salad.
• Mix the papaya, mango, lemon juice, ginger, and honey in a bowl. Toss to combine well. Garnish with cilantro.

HERB SALAD SPRING ROLLS WITH SPICY PEANUT SAUCE

Steps:

• In a bowl soak noodles in very hot water to cover 15 minutes and drain well in a colander. Reserve half of noodles for another use. With scissors cut remaining noodles into 3- to 4-inch lengths and in a small bowl toss with vinegar and salt to taste.
• Cut out and discard ribs from lettuce leaves, halving each leaf.
• In a shallow baking pan or cake pan soak 2 rounds rice paper in hot water to cover until very pliable, 45 seconds to 1 minute.
• Carefully spread 1 soaked round on a paper towel, leaving remaining round in water, and blot with paper towels. Arrange 1 piece of lettuce leaf on bottom half of sheet, leaving a 1-inch border along edge. Top lettuce with about one fourth of peanuts and about one fourth of noodles, arranging them in a line across lettuce. Top noodles with one fourth each of scallion, carrot, cabbage, and herbs. Roll up filling tightly in rice paper, folding insides after first roll to completely enclose filling, and continue rolling.
• Spread remaining soaked rice paper round on paper towel and blot with another paper towel. Wrap rice paper around spring roll in same manner. (Double wrapping covers any tears and makes roll more stable and easier to eat.) Wrap spring roll in rinsed and squeezed paper towel and put in a resealable plastic bag. Make 3 more rolls with remaining ingredients in same manner. Rolls may be made 1 day ahead and chilled, wrapped in wet paper towels in sealed plastic bag. Before serving, bring rolls to room temperature.
• Discard paper towels. Halve rolls diagonally and serve with peanut sauce.

BEEF ROLLS WITH SPRING SALAD

Steps:

• Pat meat dry with paper towels and season with salt and pepper. Place cheese and onion-pepper mixture in center of beef pieces. Beginning with narrow end of meat, roll filling up tightly. Carefully flip meat seam side up and secure with toothpicks.
• Place a medium skillet over medium-high; brush with 1 teaspoon oil. Place meat rolls, seam side down, in skillet and cook, turning occasionally, until beef browns and cheese melts, about 8 minutes (reduce heat if beef is browning too quickly). Transfer beef rolls to a plate.
• Toss lettuce with vinegar and 1 teaspoon oil; season with salt and pepper. Remove toothpicks from beef rolls; serve with salad.

SALAD SPRING ROLLS

Steps:

• Soften 1 rice paper sheet in water as directed on package; place on cutting board. Layer 1/4 of each of the vegetables and cheese down center of paper to within 1 inch of both sides. Fold in opposite sides of rice paper, then tightly roll up burrito style. Place, seam side down, on platter.
• Repeat to make 3 additional rolls.
• Serve with dressing as a dipping sauce.