These Strawberry Avocado Mint Salad Spring Rolls are great for serving a portable salad at a picnic or party! (Or just noshing on for lunch!)
Last week I shared my Fig and Pig Flatbread and talked about the foodie picnic I put together with my friend Meghan from Cake n’ Knife. This week I want to share my favorite new way to chow down on a salad – spring rolls! You may have seen these rice paper wrappers in the international foods section, or tried a fresh spring roll at a Vietnamese restaurant. They look like see-through egg rolls or mini clear burritos with shrimp usually showing through the outside of the roll. It wasn’t until last year that I first learned how easy these are to make!
Traditional spring rolls can be fried or fresh, and are normally filled with fresh vegetables like cabbage and carrots, and sometimes meats. The rolls I’m sharing today are totally non-traditional. In fact, the only part that makes them a “spring roll” is probably the outside wrapper and the fact that there’s veggies inside. So maybe they’re more of a “fusion” dish. Essentially I wanted a way to make a portable salad for a picnic that didn’t need special utensils or bowls to eat. (Maybe this is the “walking taco” of the salad world?)
Since I’ve been growing strawberries and mint in my garden, they had to make their way into my salad rolls along with a good amount of spinach and avocado. And to top it all off, I pulled out my favorite poppy seed dressing to dip them into. The results were a fabulous portable salad that looks so fresh on the table and got rave reviews!
Now I know some of you are out there giving me “the look” as you read through this recipe. You know, the one where you say, “Steph, ain’t nobody got time for that!” And let me just tell you that, yes, you do have time for this because it’s quick and easy. If you don’t believe me, you can ask Meghan who had never tried making them before she came over that day. Hers turned out better than mine did! Think of them like assembling mini salad burritos and check out this video from Chow tips if you want a visual on how to roll them.
Also, don’t forget to check out the last dish in our Foodie Picnic collection: Cake n’ Knife’s Nutella Cherry Tart. Y’all this is SO RICH and SO GOOD. Everything you love about Nutella mixed with fresh cherries and baked in a puff pastry shell. I’m still dreaming about this tart. (And somehow I managed to bring the healthy salad and flatbread while she brought the cocktails and dessert. She’s an excellent friend to have!)
Strawberry Avocado Mint Salad Spring Rolls
- Prep Time: 20
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
- 6 rice paper spring roll wrappers (found in asian foods aisle or asian grocery – normally packages as a flat disk.)
- 1 package spinach
- 1 bunch fresh mint
- 1 cup crumbled goat cheese
- 6 strawberries. sliced
- 2 avocados, sliced
- 1/4 cup sliced almonds (optional)
- poppyseed dressing (for dipping)
- Wooden cutting board (for assembling)
- Bowl or pan of very warm water (large and deep enough for dipping the spring roll wrappers)
Instructions
- Working one at a time, dip a spring roll wrapper into the warm water for 3-4 seconds.
- Remove from water and lay it out flat on the cutting board, smooth side down.
- On the bottom third of the wrapper, layer some spinach, mint, goat cheese, and sliced almonds, being careful to leave at least an inch of space on either side for wrapping.
- Above that, on the middle third of the wrapper, arrange your avocado and strawberry slices, again leaving an inch on either side for wrapping. (This will be the “pretty” outside of the roll, so feel free to get creative if you want decorative rolls or skip this step and just add all the fillings on top of the spinach instead.)
- Starting at the bottom, roll the wrapper up like you would for a burrito. I like to pull the bottom up and over the spinach, fold in the sides, then finish rolling it all up to the top of the wrapper. This video should be helpful in figuring out how to roll them if you’re having trouble.
- Serve immediately with poppyseed dressing for dipping.
Notes
- These are best when served within an hour or so of preparing because the avocado will begin to discolor and the wrapper dry out. However, you can seal them tightly in a container with a moist paper towel and store them in the fridge for up to 2 days if you don’t mind brown avocado.
- Gluten-free: These are gluten-free.
- Vegetarian: These are vegetarian.
- Vegan: Leave out the goat cheese and these should be vegan.
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