Eurasian Spring Roll Salad

(Give spring rolls a try!)

I know it’s only March 8th but spring has sprung in west Texas. I gave you a pot roast last week as a nod to everyone still emeshed in winter but now I’m in the mood for a spring recipe! Have you tried making spring rolls? They are a lot easier than they look. Here is a great recipe for making a fresh salad topped with a spring roll. Can’t find these exact ingredients? Create whatever nice fresh salad makes you happy. Fill your spring roll with lovely bright ingredients and you are good to go! Do try this one if you can. It’s delicious!

Serves 4

Spring Rolls

4 large round Thai spring roll wrappers
12 fresh cilantro leaves
8 fresh mint leaves
½ teaspoon chopped sweet ginger (also known as pickled ginger)
2 oz. carrot, shredded
2 oz melon or papaya, julienned
4 oz soaked bean thread noodles
2 oz leeks, julienned
2 oz red bell pepper, julienned

Dressing

4 garlic cloves, finely minced
2 tablespoons chopped sweet ginger
2 teaspoons chopped fresh cilantro
2 tablespoons lime zest
½ cup lime juice
2 tablespoons orange zest
1 cup orange juice
2 tablespoons rice vinegar
1 teaspoon honey
Chopped chili to taste (optional)

Salad

4 oz baby greens
12 pieces Belgian endive
1 oz enoki mushrooms
12 snow pea pods, steamed, cut into quarters

For the spring rolls – dip the spring roll wrappers in hot water in a bowl until soft and flexible (this takes seconds). Place 1 wrapper at a time on a towel. Sprinkle each with cilantro, mint and ginger. Layer the carrot, melon, bean thread noodles, leeks and bell pepper over the top. Fold the sides in and roll each wrapper up tightly to enclose the filling and cover with plastic wrap to keep moist.

For the dressing – combine all dressing ingredients in a bowl and whisk thoroughly.

For the salad – place the greens on 4 salad plates. Arrange the endive, enoki mushrooms and snow pea pods over the greens. Drizzle with the dressing. Cut each spring roll in half on the diagonal and place atop the salad.