Piñata Apples: Two Healthy Ways


While traditional spring rolls often house an Asian-infused medley of ingredients, from shrimp and tofu to various greens and veggies, this Piñata apple-salad fixing makes a great little salad roll that’s yummy for healthy snacking or convenient and tasting for on-the-go packing.

The ingredients are pretty standard salad fare…spinach, cucumber, carrot and celery coupled with a little cilantro and mint for a good herb-y bite. All of this is balanced with the sweet crunch of delicious Piñata apples. While you can dip these in any dressing of your choice, here they are matched with a little whisk of fresh orange juice, tamari sauce, and miso mayo.

And, as if this weren’t enough fresh goodness, your leftover chop offers the perfect mix for a delicious and healthy green smoothie for the morning. Click to learn how to make these two tasty preparations featuring Piñata apples.

Plate up Piñata Apple-Salad rolls with a bit of dipping sauce, or pack them up for a great on-the-go snack.

Piñata Apple Salad Rolls

Makes 4 rolls (4 servings)

The easiest way to assemble these rolls is to prep all your ingredients and have them ready to go before softening your spring roll skins. To easily soften skins, add hot water (from tea kettle) to halfway, fill a standard glass pie plate, and then place one spring roll skin into water. Being careful not to burn your fingers! Move skin around just slightly in water and when it feels pliable to the touch, carefully transfer it to your work surface to assemble salad rolls.


    • 4 spring roll skins (I used Bánh Tráng tapioca flour-based 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 Piñata apples, sliced thinly from stem to base and julienned**


    • ¾ cup freshly squeezed orange juice


    • 1 teaspoon mirin


    • 1 ½ tablespoons tamari


    • 1 tablespoon honey


    • 1 tablespoon miro mayo


    • Pinch of kosher salt


    • Hot water to soften spring roll skins


*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.


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.

In a bowl, briskly whisk orange juice, mirin, tamari, honey, and miro mayo until honey is fully incorporated. Season mixture with just a pinch of kosher salt. Serve dipping sauce alongside salad rolls. Salad rolls can be served whole or halved, as preferred.

Nutritional Info (per serving):

Calories: 148.1 (15.8% from fat); Fat 2.6g (sat 0.2g, poly 0.1g, mono 1.5g); Protein 2.5g; Carbohydrates 29.7g; Fiber 3.4g; Sugar 17.5g; Cholesterol 0mg; Potassium 439.5mg; Sodium 501.4mg.

Piñata Apple Green Smoothie

Makes approximately 24 ounces (2, 12-ounce servings)

I ended up with a quart-size bag of fixings left over from my salad rolls; mainly cuts of apple, celery, cucumber and carrot.* I also had half an apple and some extra spinach leaves (about 1 cup, loosely packed). These fixings are perfect for making a delicious and healthy green smoothie.


    • Leftover cuts of cucumber, celery, carrot, and apple from making Piñata Apple Salad Rolls


    • Half of a Piñata apple, chopped


    • 1 cup of fresh baby spinach


    • ½ cup of ice cubes


    • Water or orange juice, as preferred



To make your smoothie, add about a ½ cup of ice cubes to the pitcher of your blender. Top with all leftover cuts of apple, carrot, etc., plus extra apple and spinach leaves. Add about 1/3 cup water. Blend thoroughly, adding additional water or orange juice, as preferred, to loosen. Serve immediately.

*Leftovers will keep fresh in the fridge overnight in an airtight container or zip-lock baggie.

Nutritional Info (per serving):

Calories: 50.0 (1.8% from fat); Fat 0.1g (sat 0g, poly 0.1g, mono 0g); Protein 0.8g; Carbohydrates 12.3g; Fiber 2.6g; Sugar 8.2g; Cholesterol 0mg; Potassium 200.5mg; Sodium 37.8mg.