Fresh Salad "Summer Rolls" with Herb Vinaigrette

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 282.2
  • Total Fat: 22.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 216.4 mg
  • Total Carbs: 18.1 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.3 g

View full nutritional breakdown of Fresh Salad "Summer Rolls" with Herb Vinaigrette calories by ingredient
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I went to a cooking class earlier this summer (2009) and the instructor taught us this twist on the Thai Spring Rolls.

There is a bit of prep work but it tastes great and makes a lovely presentation on the plate. Try it sometime.

I went to a cooking class earlier this summer (2009) and the instructor taught us this twist on the Thai Spring Rolls.

There is a bit of prep work but it tastes great and makes a lovely presentation on the plate. Try it sometime.


Number of Servings: 10


    1 large head lettuce, red leaf, bibb or boston; whole leaves cleaned and dried
    20 sprigs each of cilantro, mint leaves and basil
    2 european cucumbers, lightly peeled and cut into long julienned strips
    2 ripe Hass avocados, cut into twenty long thin slices
    1 cups toasted peanuts or pumpkin seeds
    30 medium cooked shrimp, cold (optional and if you use this than the recipe is obviously not vegetarian- lol)

    20 6-to-8 inch rice spring roll skins, any shape

    1 heaping teaspoon Dijon mustard
    3 tablespoons rice vinegar (can substitute any varitey if you need too)

    2/3 to 3/4 cup extra virgin olive oil

    1/4 cup basil leaves, whole but stemmed
    Salt and Pepper, to taste


1. PREPARE the vinaigrette first. Pour the mustad and vinegar into a blender and mix at low speed. Then while the blender is running, drizzle in the olive oil VERY SLOWLY (like drop by drop or very thin stream). This should take a while. Finally add the basil leaves and salt and pepper. Puree until smooth. It should be the consistency of a salad dressing. If it is too thick for your liking thin it with a little water. Pour vinaigrette into a bowl and refrigerate until ready to use.

2. PREP all of the vegetables, nuts and shrimp (if using) and place them on your work space in separate piles.

3. Fill a large flat but high-sided baking pan with warm water. Under tap water, dampen 2 cotton towels (or wash clothes). Wring them out well. Place one towel down on your work space.

4. Dip two (2) spring roll skins, held together, in the warm water until they are pliable, about 1 minute. Gently remove the skins fromt he water and place on the prepared towel. Cover with the second towel and blot off excess moisture.
**WARNING: Don't let them soak too long in the water or they will turn to mush.**

5. WRAPPING the summer rolls: Basically this is like making a burrito or enchilada. You will be placing the ingredinets along one side of the wrapper and down the middle of the wrapper.

If you are using round wrappers, fold over an edge a little more than 1-inch to make a straight side about 6-inches long.

Place a straight edge paralled to the edge of your counter. If you are using shrimp, place them in a line down the middle of the wrapper about 1-inch from both the top and bottom.

Next, place 2 lettuce leaves on the edge nearest you with the tops of the lettuce leaves facing the straight edge. One leaf should hang slightly over the straight edge and the other should be placed so that the bottom of the leaf is about 1-inch from the bottom of the wrapper (opposite from the straight edge).

Follow this up with several leaves of cilantro, mint and basil spread over the lettuce.

Next comes the cumcumber, avacado and nuts.

Okay, here comes the rolling part. First take the bottom 1-inch (which shouldn't have any ingredients on it) and fold it up toward the straight edge. This will hold the bottom in and keep the ingredients from falling out. Next start at a side edge (the one with all the ingredients piled) and roll toward the opposite edge. Remember this is just like any egg roll, burrito or enchilada. Place the roll seam side down on a platter and finish constructing the remaining rolls.

At this point the rolls can be covered with a barely damp cloth, sealed tightly with plastic wrap and stored in the refrigerator until ready to serve.

6. TO SERVE: Cut each roll into 3 sections and arrange them decorativley on a plate. Drizzle them with a little viniagrette and serve the remaining dressing as a dipping sauce.

Here is how I cut mine: 000/000|000(top)
The 0's represent the three sections of the roll. So I cut two sections on a diagonal and then the last secion straight across. Then I stand up a couple of the sturdier sections on the plate and lay one section down at the "base" of the other two. Then I drizzle a little of the dressing on the plate around the rolls. This makes a very elegant presentation.

I'll try to take a picture and post it next time I make this.

Number of Servings: 10

Recipe submitted by SparkPeople user DILBERTA.

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  • Sounds good. I tried making my own before finding this recipe. I soaked the rice paper in hot water and they did turn out as a lump of mush. So I threw everything in a bowl and ate it as a salad. LOL Still tasted good. - 1/13/10

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