Everyone loves portable food, especially these days. These salad rolls wrapped with Asian rice paper wrappers are so easy to work with and can turn many different foods into a something that you can take on the go. Fill them with just about any kind of salad or cooked veggie and even add some protein and VIOLA…a meal on the go!
Pear and Fennel Salad Rolls with Toasted Walnuts
Ingredients:
5oz of mixed greens or arugula (1 bag)
1 medium ripe pear or apple, cored and sliced thinly
1 small fennel bulb, thinly sliced
1/2 cup dill, roughly chopped (optional)
3/4 cup walnuts, toasted and chopped*
1/2 cup dried cranberries, chopped
1/4 cup red onion, thinly sliced
Asian rice paper wrappers as needed**
For the Dressing:
1+ Tablespoons apple cider vinegar
1 Tablespoon dijon mustard
2 Tablespoons extra-virgin olive oil Salt and pepper to taste
Servings varied depending on how big you make the rolls.
Directions:
Place all ingredients for salad up to the wrappers, into a large bowl. In a small bowl; whisk the vinegar, mustard and olive oil together and pour over the salad. Season with salt and pepper and toss well. Taste and adjust the vinegar and seasoning if needed.
Fill a wide bowl filled with a few inches of room temperature filtered water. Have a clean cutting board or counter (preferably wood or plastic) in front of you and the salad in arms reach.
Lightly oil a serving plate with olive oil and set next to the cutting board.
Dip the first rice paper in the water for about 8-10 seconds; making sure that every bit of the paper gets wet. Remove, shaking off the excess water and lay the wrapper on the cutting board in front of you.
Starting at the edge closest to you; place a good handful of the salad on the paper in a horizontal shape but not going all the way to the edges. The wrapper will begin to soften as you do this.
When the paper feels pliable; pick up the end of the wrapper closest to you with your thumb and forefinger and fold tightly over the salad and then fold in the sides. Do not let go and continue to roll using your pinky fingers to continue to tuck the sides in so that nothing is poking out. Roll until the end wraps around and sticks to the outside the paper. This may take a few attempts so have a few extra papers just in case.
Cut the finished rolls in half and place on the oiled serving plate. Repeat until you have used all of the salad. Cut in half and serve immediately.
Tips & Notes~
This salad works well with pretty much any kind of nut.
You can use these wrappers with all kinds of salad, they make a great portable meal or a party appetizer.
*To toast the nuts~ Spread them on a sheet pan in a single layer. Bake at 325 degrees until the nuts are toasted and fragrant, about 7 to 10 minutes. Let the nuts cool, and then coarsely chop.
**The rice paper wrappers are available in the ethnic section of many grocery stores or in an Asian market.
