Recipe by Marla Rottenstreich

Crunchy Salad Spring Rolls

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Parve Parve
Easy Easy
4 Servings

I call this Salad-ish. This crunchy salad stuffs perfectly into a rice wrapper with dressing as a dip on the side.

For more great salads, watch New Leaf!


Crunchy Salad Spring Rolls

  • 1 cup julienned watermelon radish

  • 1 cup julienned Heaven & Earth White Asparagus

  • 1 cup julienned red and orange pepper

  • 1 cup julienned peeled zucchini

  • 1 cup julienned napa cabbage

  • 1 cup sliced baked tofu

  • 1 mango, cut into thin strips

  • 1/2 cup shredded scallions

  • 1/2 cup microgreens (or alfalfa sprouts)

  • rice paper wrappers

Dipping Sauce

  • 1 tablespoon Gefen Sesame Oil

  • 1 tablespoon Chinese 5-spice powder

  • 3 tablespoons water



Prepare all of the filling ingredients and place them onto a large plate.


Fill a large bowl with warm water. Completely submerge each spring roll wrapper (one at a time) for about 30 seconds, until the wrapper becomes soft and pliable. Immediately transfer the softened wrapper onto a damp dish towel.


Place the filling ingredients (a nice blend of all) in a strip at one end of the wrapper.


Take the edge of the wrapper and fold it onto the ingredients. Then fold the sides of the wrapper in (like a burrito). Then roll it up tightly, keeping the filling in. Cut the roll in half on an angle with a strong knife.


Serve with the dipping sauce.

Crunchy Salad Spring Rolls

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