My 275th recipe, "Easy Vietnamese Spring Roll", a quick and easy Asian appetizer made using Eat Smart Gourmet Vegetable Salad. In the 1.5 yrs of Revi's Foodography existence, this is the first time I am venturing into the space of salads. The reason for not posting one earlier, is not because I don't like salad. I, in fact, love salads. Eating a salad gives me the feeling that I have eaten something healthy and light. This thought gives me immense inner satisfaction 🙂 However, there are a few valid reasons which stops me from having a salad more often.
The first and foremost reason for not making a salad at home more frequently is coz I dont know if I would want to eat it for lunch or dinner. I am a hardcore rice fan and it is hard to miss out on rice and South Indian gravy for lunch. This makes a valid case for me to skip salad for lunch. And when it is time for dinner, I would suddenly start to crave for something hot and spicy, like chapati and paneer masala 🙂 The thought of having a salad, would not go well with my craving and hence would skip it for dinner as well.
So I was left with only 2 other options. One was to make a small portion salad to have along with my regular lunch or dinner. While I tried this option a couple of times, it became increasingly difficult for me to buy ingredients in small quantities to make a small portion salad. I would always have leftovers after making the salad, which I didn't like. And the second option was to eat salad while visiting restaurants. However, I hate to eat salads from restaurants since I would not be 100% sure if eggs were being used in the dressing or not. Will all possible options not working out, salads had to stay out of my life, until recently.
I only stumbled across the Eat Smart Gourmet Vegetable Salad Kits, recently. Initially, I was little apprehensive and was not sure how a pre-packaged salad would taste like and if it would be flavorful. When I saw that they were 7 different flavors to choose from, that in itself was a motivating start. Each of the chef-inspired salad kits offer sophisticated blends of five or more superfoods and include everything needed for a delicious salad. Perfect for those looking for innovative, convenient and healthy eating options that are easy to integrate into busy lives.
While each one is delicious in its own right, my favorite was the Eat Smart Roasted Yam Salad Kit. It is a unique blend of eight superfoods that combines roasted yams with bright dried currants and cranberries, kale, red and green cabbage, and Brussels sprouts. I especially loved the savory nutty crunch of dried sunflower seeds, pumpkin seeds as a topping along with the classic custom-made vinaigrette. All in all a bright, colorful and healthy salad you could assemble in no time.
The salads are already delicious on their own. I however wanted to make something a little more cute with the salad and which is portable. Something which I can take along with me for a Spring-time picnic. There could not be a better choice than a nice and fresh Vietnamese Spring roll. Unlike the other veggie spring roll which I deep fry, this Vietnamese spring roll is light and fresh. Since most of the work is already done, all you need is some rice wrappers to make this incredible Vietnamese spring roll. Such an easy and healthy appetizer which would be loved by everyone. Especially an easy way to get your kids eat some salad 🙂
Easy Vietnamese Spring Roll
Easy Vietnamese Spring Roll
- Rice Noodles (Vermicelli) - ¾ Cup
- Eat Smart Roasted Yam Salad Kit - 1 pack
- Spring roll Rice wrappers - 15
Optional for extra flavor
- Mint - as needed
- Thai red chilli - as needed (thinly sliced)
- First cook the rice noodles as per instruction. I soaked mine in hot water for about 5 mins until softened and then drain it completely from water.
- Then remove the salad from the pack and keep aside. Remove the roasted yam from its pack and keep aside. Add the toppings like sunflower, pumpkin seeds, dried currants and cranberries in a separate bowl and keep ready.
- Now, dip one of the rice wrappers in luke warm water for 5 secs and lay it on a flat surface.
- Add a little of the rice noodles on top of the wrapper in one of the corners. Add some of the salad, roasted yam and the topping to the rice wrapper. Optionally add mint leaf, thai red chilli for flavor and spiciness.
- Now pick one end of the rice wrapper, tuck in the filling and roll the wrapper tightly over it. Once you roll till the center of the sheet, fold both right and left corners towards the center. Continue to roll tightly. Refer to the pics below and video above for the exact process.
- Cut the rolls in half and serve it along with the vinaigrette as a dipping. Enjoy.
Notes | FAQ
How does one keep them separated? I like to make them to take for my lunch and keep in a small cooler until ready to eat but they always stick together and fall apart as I try to separate them. I end up eating the whole thing in a bowl like a salad instead which is ok but I prefer the rolls and dipping. Tips?
Yes Nursenatty, that is a tricky problem. I usually make them fresh and consume it immediately. However when photographing for the blog, I applied a little oil on the surface of the wraps to prevent sticking. You can even try to pat them dry on the outside as much as possible before putting in the container. Or you can wrap them individually in something edible like lettuce leaf. And then you can consume each one along with the lettuce leaf.
Any suggestions for dipping sauce?
I just mixed up some sour cream and sriracha. It was perfect. You can also try my sweet chilli dipping sauce. https://revisfoodography.com/2015/02/sweet-chilli-dipping-sauce/