Fresh spring rolls, also sometimes called summer rolls or salad rolls, make a delicious snack or appetizer any time of year. You’ve likely seen the rice paper-wrapped rolls at Southeast Asian restaurants, or picked up premade ones at the grocery store—but it’s also easy to make your own spring rolls at home! They’re endlessly customizable and pair well with different types of dipping sauce.
TIME & SERVINGS
YIELDS:4 SERVING(S)
PREP TIME:30 MIN
PREP TIME:30 MIN
COOK TIME:30 MIN
INGREDIENT
2 cups thinly sliced romaine
1-1/2 cups cubed cooked pork
1 cup thinly sliced fresh spinach
3/4 cup julienned carrot
1/3 cup thinly sliced celery
1/3 cup dried cherries, coarsely chopped
1 tablespoon sesame oil
12 round rice paper wrappers (8 inches)
1/4 cup sliced almonds
1/4 cup wasabi-coated green peas
Sesame ginger salad dressing
1-1/2 cups cubed cooked pork
1 cup thinly sliced fresh spinach
3/4 cup julienned carrot
1/3 cup thinly sliced celery
1/3 cup dried cherries, coarsely chopped
1 tablespoon sesame oil
12 round rice paper wrappers (8 inches)
1/4 cup sliced almonds
1/4 cup wasabi-coated green peas
Sesame ginger salad dressing
INSTRUCTIONS(STEPS)
- In a large bowl, combine the first 6 ingredients. Drizzle with oil; toss to coat.
- Fill a large shallow dish partway with water. Dip a rice paper wrapper into water just until pliable, about 45 seconds (do not soften completely); allow excess water to drip off.
- Place wrapper on a flat surface. Layer salad mixture, almonds and peas across bottom third of wrapper. Fold in both ends of wrapper; fold bottom side over filling, then roll up tightly. Place on a serving plate, seam side down. Repeat with remaining ingredients. Serve with dressing.