These are very refreshing in the warm summer time and quick to prepare!
4 large round Thai spring roll wrappers
12 fresh cilantro leaves
8 fresh mint leaves
½ teaspoon chopped sweet ginger (also known as pickled ginger) OPTIONAL
2 oz. carrot, shredded
2 oz melon and mango (julienned (or any of your favorite melons)
4 oz soaked bean thread noodles
2 oz red bell pepper, julienned
4 garlic cloves, finely minced
2 tablespoons chopped sweet ginger
2 teaspoons chopped fresh cilantro
2 tablespoons lime zest
½ cup lime juice
2 tablespoons orange zest
1 cup orange juice
2 tablespoons rice vinegar
1 teaspoon honey
Chopped chili to taste (optional)
4 oz baby greens
12 pieces Belgian endive
1 oz mushrooms, fresh
12 snow pea pods, steamed- (optional), cut into quarters
For the spring rolls – dip the spring roll wrappers in hot water, but not too hot, in a bowl until soft and flexible (this takes seconds). Place 1 wrapper at a time on a towel. Sprinkle each with cilantro, mint and ginger. Layer the carrot, melon, bean thread noodles, and bell pepper over the top. Fold the sides in and roll each wrapper up tightly to enclose the filling and cover with plastic wrap to keep moist.
For the dressing – combine all dressing ingredients in a bowl and whisk thoroughly.
For the salad – place the greens on 4 salad plates. Arrange the endive, mushrooms and snow pea pods over the greens. Drizzle with the dressing. Cut each spring roll in half on the diagonal and place atop the salad.