Spring Roll Salad

If you're making a salad you can chop the veggies and greens to more of a salad bowl style.

If you decide to roll the ingredients in lettuce leaves, all the veggies work better when slices long and thin so they can be tightly rolled up. And it helps to choose wide leaves. I also slice the shrimp in half the long way to make the roll less bulky and easier to fold and I use toothpicks to secure them. You can also use the cilantro stems to tie the rolls together.

Servings: servings

Calories: 41kcal

Ingredients

1 romaine lettuce head
½ small red cabbage quartered and sliced thinly
1 cup basil leaves
1 cup mint leaves
small cilantro bunch or handful
2 carrots shredded into thin strips
2 Persian cucumbers sliced into long strips
4 green onions trimmed and sliced into long strips or diced for a salad
16 large shrimp cooked devained, and shelled

Instructions

Salad bowl

Dice the cucumbers, green onions, and greens chopped salad style.
Drizzle dressing or sauce when ready to eat.

Spring rolls

Gather the ingredients, a la mise en place.
Lay a lettuce leaf on a flat surface. Add small amounts of each ingredient and the gently roll the leaf around the ingredients into a long roll. Secure with toothpicks and/or cilantro stems tired around the middle.

Video

Nutrition