Grand Prize Winner – Chinese Spring Roll Salad!
After months of fierce competition, I have the pleasure of announcing the Grand Prize winning dish from the Semi-Annual Contest!
Round of applause for Roxanne Chan and her “Inside Out Chinese Spring Roll Salad!”
This healthy and colorful dish is the perfect blend of the familiar and the creative. If you love Chinese Spring Rolls you will adore this unique salad. Roxanne took many of the ingredients you would find wrapped inside a Chinese Spring Roll and used them in the form of a salad.
With cabbage, cucumber, red pepper, and baby corn, this salad is a rainbow of color. The dressing is light and full of flavor and black sesame seeds top off the dish with a sophisticated edge.
Keep reading for more information on our winner and to see the recipe!
2 oz Bean Thread, mung bean noodles
3 cups Shredded Napa Cabbage
1 cup Torn Watercress
1 Carrot, cut into matchstick thin strips
1/2 cup Seedless Cucumber, cut into matchstick thin strips
1/2 cup Red Bell Pepper, cut into matchstick thin strips
1 Green Onion, minced
1 cup Chopped Baby Corn
2 Tbsp Snipped Cilantro
2 Tbsp Snipped Mint
1 Tbsp Sesame Oil
2 Tbsp Sweet Chili Sauce
2 Tbsp Lime Juice
1 tsp Soy Sauce
1 tsp Minced Ginger Root
1 Large Clove Garlic, crushed
1/2 tsp Lime Zest
Garnish- Black Sesame Seeds
Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths. Place in a large bowl along with the rest of the salad ingredients. In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat. Garnish with sesame seeds.
I figured it might be fun to compare the winning salad side-by-side with a spring roll recipe from BHG.com. The ingredients mirror each other and both recipe are delicious and fun in their own way! Enjoy!
8 spring roll wrappers, 8 inches round
8 ounces fresh or frozen cooked, peeled and deveined shrimp, coarsely chopped (1-1/3 cups)
1 small head Bibb lettuce, cored and shredded (2 cups)
1 cup shredded carrots (2 medium)
1/4 cup sliced green onions (2)
2 tablespoons snipped fresh cilantro
5 tablespoons purchased peanut dipping sauce
2 tablespoons seasoned rice vinegar
1. Place some warm water in a shallow dish. Dip each spring roll wrapper in warm water; place between damp paper towels for 10 minutes.
2. Meanwhile, for filling, in a large bowl combine shrimp, lettuce, carrots, green onions, and cilantro. Add 2 tablespoons of the peanut dipping sauce and 1 tablespoon of the rice vinegar. Toss to coat.
3. For the dipping sauce, in a small bowl stir together the remaining 3 tablespoons peanut sauce and 1 tablespoon rice vinegar; set aside.
4. Place about 1/2 cup of the filling about 1/2 inch from the bottom edge of 1 of the moistened spring roll wrappers. Fold the bottom edge of the wrapper over the filling. Fold in sides. Roll up. Repeat with remaining filling and spring roll wrappers. Cut in half; serve with dipping sauce. Makes 4 servings (8 rolls).
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