Healthy Living Recipes

Eurasian Spring Roll Salad
Four large, round Thai Spring Roll wrappers

Filling:

• 2 oz. shredded carrot
• 2 oz. julied melon, mango or papaya
• 4 oz. soaked bean thread noodles
• 2 oz. julied red bell peppers
• 12 leaves of cilantro
• 1/2 tsp. chopped sweet ginger (also called pickled)
• 8 leaves of mint

Dressing:

• 4 cloves fresh garlic
• 2 tbsp. sweet ginger (pickled)
• 2 tsp. chopped fresh cilantro
• 2 tbsp. lime zest
• 1/2 cup lime juice
• 2 tbsp. orange zest
• 1 cup orange juice
• 2 tbsp. rice vinegar
• 1 tsp. honey
• chili pepper to taste

Combine all ingredients -- set aside.

Soak spring roll paper in warm water. Place on kitchen towel and sprinkle with cilantro, mint and ginger. Layer remaining vegetables and roll up tightly. Cover with plastic wrap and set aside until needed. Cut into thirds or smaller for a party crowd. Set out dressing for dipping.