- 4 spring roll skins
- 1 english cucumber, lightly peeled, cut into two approximate 5” lengths, and sliced thinly lengthwise*
- 4 to 5 cups fresh baby spinach, loosely packed
- 8 to 12 sprigs fresh cilantro
- 8 to 12 leaves fresh mint
- 2 stalks celery, cut into approximate 3” to 4” lengths, julienned
- 1 large carrot, peeled and cut into approximate 3” to 4” lengths, julienned
- 2 apples, sliced thinly from stem to base and julienned
- 3/4 cup freshly squeezed orange juice
- 1 teaspoon mirin
- 1 1/2 tablespoons tamari
- 1 tablespoon honey
- 1 tablespoon miro mayo
- Pinch of kosher salt
- Hot water to soften spring roll skins
While traditional spring rolls often house an Asian-infused medley of ingredients, this Piñata apple-salad fixing makes a great little salad roll!
- Yield4 servings
- Prep time
- Cook time
- Total time
- CuisineAsian, American
- In CategoryAppetizers, Snacks, Dinner
- Lay wet, softened salad roll skin flat on work surface (the skin will dry quite quickly so it’s best to work swift).
- Place approximately 4 slices of cucumber to cover center portion of skin.
- Top with a layer of spinach leaves, a few cilantro sprigs and a couple of mint leaves.
- Add 3 or 4 sticks of celery and 3 or 4 sticks of carrot, then top with 4 to 6 sticks of apple.
- Fold sides of spring roll skin in.
- Beginning from the end closest to you, fold skin up and over ingredients and gently roll up, being careful to incorporate all of your stuffing.
- Repeat by softening another salad roll skin to fill. Set completed salad rolls aside.
Use a sharp knife or mandolin for best results
Easiest to cut slices from sides of apple in, then slice from remaining sides of core.
- Calories: 439.5 mg
- Fat Content: 2.6 g
- Protein Content: 2.5 g
- Carbohydrate Content: 29.7 g
- Fiber Content: 3.4 g
- Sugar Content: 17.5 g
- Cholesterol Content: 0 mg
- Sodium Content: 501.4 mg