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Making Chinese Salad Spring Rolls

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I’m already a big fan of salad, but I’m also quite busy in the middle of the day. Wrapping up a salad into an efficient one-handed package like a spring roll makes it a lot easier to grab a healthy bite while I’m still hard at work. It’s not the ideal way to consume lunch, but it’s a lot better than skipping the midday meal entirely or surrendering to junk food.

I appreciate having access to recipes like this one for Chinese salad spring rolls: they’re fast, simple, and pretty good for me. I whip up a decent batch in the evening and then just grab a roll the next day when I’m feeling peckish.
I’m one of those busy types that finds it challenging not just to eat healthy but even to eat at all. Most of the time, I’ll manage to get a decent breakfast, but them I’m charging through the day with nothing more than light snacks like nuts and fruits. I’m not pushed into this position by an urge to lose weight; I’m just too focused on my work and I don’t like the idea of walking away to eat.

These super-portable spring rolls give me the chance to eat something healthy, even if I’m still using my free hand for work while I do it. 

Yield: Makes 8-10 wraps

Ingredients:

Vinaigrette

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

Salad

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

Preparation:

Combine all ingredients for the vinaigrette and whisk them. Toss salad ingredients in a bowl with the vinaigrette.

Assembly:

Pour warm water into a shallow pie pan. Dunk single sheets of rice paper into the water and then lay them on dry towels. As soon as the paper becomes pliable, lay a lettuce leaf on it. Add 2-3 tablespoons of salad, then roll the paper up halfway. Fold in the sides over the filling and roll up the rest of the way.

Source http://www.bakersroyale.com/chinese-salad-spring-rolls/

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