Best 4 Inside Out Chinese Spring Roll Salad Recipes

**Unveiling the Symphony of Flavors: Inside-Out Chinese Spring Roll Salad and Its Culinary Counterparts**

Embark on a culinary adventure with the Inside-Out Chinese Spring Roll Salad, a tantalizing fusion of textures and flavors that will captivate your taste buds. This innovative salad reimagines the classic spring roll by deconstructing its components and presenting them in a refreshing, vibrant form. Crisp and colorful vegetables, tender rice noodles, savory protein options, and a tangy dressing come together to create a delightful symphony of flavors and textures.

But this article offers more than just one culinary delight. It's a treasure trove of delectable recipes that explore the diverse culinary landscapes of Asia. From the aromatic Vietnamese Spring Rolls with a tantalizingly crispy exterior and a flavorful filling to the hearty Korean Japchae, a stir-fried glass noodle dish bursting with vegetables and savory sauce, each recipe promises a unique and unforgettable gastronomic experience.

Whether you're a seasoned home cook or just starting your culinary journey, this article has something for everyone. The recipes are carefully curated to provide a balance of flavors, textures, and ease of preparation. With step-by-step instructions, helpful tips, and vibrant images, you'll be able to recreate these dishes in your own kitchen and impress your family and friends with your culinary prowess.

So, let's embark on a culinary voyage, exploring the vibrant flavors and textures of the Inside-Out Chinese Spring Roll Salad and its delectable companions. Get ready to tantalize your taste buds and create memories that will last a lifetime.

Let's cook with our recipes!

INSIDE OUT SPRING ROLL SALAD

Inside out Spring Roll Salad image

If you enjoy the fresh flavors and satisfying crunch of a spring roll, wait until you see this recipe contest winner created by Roxanne Chan. This salad combines a variety of the fresh vegetables found inside spring rolls and dipping sauces served alongside and brings them into the salad bowl. The salad is light, fresh, colorful and tasty salad perfect for spring or summer!

Provided by Susie D

Categories Vegetable

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

2 ounces bean thread mung bean noodles
3 cups shredded napa cabbage
1 cup torn watercress
1 carrot, cut into matchstick thin strips
1/2 cup seedless cucumber, cut into matchstick thin strips
1/2 cup red bell pepper, cut into matchstick thin strips
1 green onion, minced
1 cup chopped baby corn
2 tablespoons snipped cilantro
2 tablespoons snipped mint
1 tablespoon sesame oil
2 tablespoons sweet chili sauce
2 tablespoons lime juice
1 teaspoon soy sauce
1 teaspoon minced gingerroot
1 large garlic clove, crushed
1/2 teaspoon lime zest
garnish- black sesame seed

Steps:

Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths.
Place in a large bowl along with the rest of the salad ingredients.
In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat.
Garnish with sesame seeds.

SPRING ROLL SALAD WITH PEANUT DRESSING

Spring Roll Salad with Peanut Dressing image

Provided by Valerie Bertinelli

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 ounces rice vermicelli noodles
2 cups julienned carrots
1 cup bean sprouts
1/2 cup fresh flat-leaf parsley leaves or cilantro leaves
1/2 cup chopped fresh basil
1/4 tablespoon chopped fresh mint
6 Persian cucumbers, thinly sliced
1 romaine heart, thinly sliced
Peanut Dressing (see recipe below)
2 tablespoons roasted and salted peanuts, chopped
1/4 cup creamy peanut butter
2 tablespoons fresh lime juice
1 tablespoon honey
1 tablespoon unseasoned rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon sambal oelek
1/2 teaspoon finely grated fresh ginger
1 small garlic clove, finely grated

Steps:

Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.

INSIDE OUT CHINESE SPRING ROLL SALAD

Inside out Chinese Spring Roll Salad image

Gluten free and delicious!

Provided by Tiffany Whittaker

Categories Other Salads

Time 20m

Number Of Ingredients 20

Ingredients

SALAD
2 oz bean thread, mung bean noodles
3 c shredded napa cabbage
1 c torn watercress
1 large carrot cut into matchstick thin strips
1/2 c seedless cucumber, cut into matchstick thin strips
1/2 c red bell pepper, cut into matchstick thin strips
1 large green onion, minced
1 c chopped baby corn
2 Tbsp snipped cilantro
2 Tbsp snipped mint
DRESSING
1 Tbsp sesame oil (gluten free option or use gluten free soy)
2 Tbsp sweet chili sauce
2 Tbsp lime juice
1 tsp soy sauce (make sure its gluten free soy sauce)
1 tsp minced ginger root
1 large clove garlic, crushed
1/2 tsp lime zest
garnish- black sesame seeds

Steps:

1. Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths. Place in a large bowl along with the rest of the salad ingredients. In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat. Garnish with sesame seeds.

AUTHENTIC CHINESE SPRING ROLLS

Authentic Chinese Spring Rolls image

This recipe comes from a Chinese cooking teacher who is herself Chinese. She taught us home-style Chinese cooking. This recipe takes some time to make, but is well worth it. Better than the best restaurant fare!

Provided by Jainagirl

Categories Chinese

Time 2h30m

Yield 50 rolls - cut in half diagonally for 100 pieces to s

Number Of Ingredients 33

Ingredients

2 lbs ground lean pork
2 tablespoons cornstarch
2 tablespoons rice wine vinegar
2 tablespoons dry sherry
1 teaspoon salt
10 -12 cups cabbage, shredded
12 ounces carrots, shredded
1 (8 ounce) can bamboo shoots, squeezed of excess moisture and shredded
8 -10 dried shiitake mushrooms, rehydrated in boiling water, squeezed and shredded
1 bunch green onion, thinly sliced
2 tablespoons cornstarch
1 teaspoon sugar
1/2 teaspoon white pepper
4 tablespoons soy sauce
1 -2 teaspoon sesame oil
1 -2 tablespoon dry sherry
50 spring roll wrappers, paper-thin wheat-based, thawed if frozen. Wei-Chan brand recommended
4 tablespoons all-purpose flour
6 tablespoons water
1 quart vegetable oil
2 tablespoons hot sauce, Frank's or Durkee brand recommended
3 tablespoons soy sauce
3 tablespoons water
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon dry sherry
6 tablespoons apricot jam
2 tablespoons dry sherry
4 -6 tablespoons soy sauce
4 teaspoons rice vinegar
1 green onion, sliced
1 dash white pepper
1 tablespoon hot sauce, Frank's or Durkee brand recommended (optional)

Steps:

Mix marinade ingredients well. Add pork. Mix well and marinate at room temperature for about 20 minutes.
Saute cabbage and carrots in 1 - 2 tablespoons vegetable oil in wok until crisp-tender. Alternately, steam vegetables in a bamboo steamer until crisp-tender (about 5 minutes). Spread out on a cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Saute meat in wok in 1 - 2 tablespoons vegetable oil until no longer pink. Continue to saute until all moisture/juices have evaporated. Meat should appear dry. Spread out on another cookie sheet or jellyroll pan and put in refrigerator (or freezer, if you're in a hurry) until thoroughly cold. Stir together cooled meat, binder mixture, cooled cabbage and carrots, bamboo shoots, mushrooms and green onions. Mix well. Make sure filling is cool to the touch.
Combine sealer ingredients and mix until smooth. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on on the wrapper. roll the wrapper tightly, tucking in the sides, to form a narrow finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels. Can be refrigerated or frozen at the point. For long term storage in freezer, put rolls in plastic bags.
To make the dipping sauce, combine all ingredients and stir well. To make the alternate dipping sauce, combine all ingredients in a small sauce pan. Simmer 5 minutes, stirring until smooth. Strain and cool.
Heat 1 quart vegetable oil in wok to about 350 degrees. Add rolls one at a time. Do not crowd. Cook in batches of 8 to 10 until deep golden brown. Drain on paper towels. Regulate heat as necessary to maintain temperature. Don't let temperature go over 375 degrees. Cut in half diagonally and serve warm with a Chinese mustard for dipping and one of the soy-sauce based dipping sauces listed above. Cutting the rolls in half diagonally facilitates absorption of the sauce into the filling when the roll is dipped. Also, it makes the rolls go farther and be easier for people to handle at a party, etc. Cooled rolls can be reheated at 350 degrees for 10 minutes, wrapped in foil.

Nutrition Facts : Calories 251, Fat 21.6, SaturatedFat 3.7, Cholesterol 13.8, Sodium 347.6, Carbohydrate 10, Fiber 1, Sugar 2.3, Protein 4.8

Tips:

For the spring roll wrappers, you can use store-bought or make your own. If using store-bought, be sure to use the square ones.
To make your own spring roll wrappers, follow this recipe: Homemade Spring Roll Wrappers.
When filling the spring rolls, be sure to not overfill them. This will make them difficult to roll and seal.
To seal the spring rolls, brush the edges with water and then fold them over. You can also use a toothpick to secure the edges.
To cook the spring rolls, you can either deep fry them or bake them. If deep frying, heat the oil to 375°F and fry the spring rolls for 2-3 minutes, or until golden brown. If baking, preheat the oven to 400°F and bake the spring rolls for 10-12 minutes, or until golden brown.
Serve the spring rolls with your favorite dipping sauce. Some popular sauces include sweet and sour sauce, hoisin sauce, and plum sauce.

Conclusion:

This inside-out Chinese spring roll salad is a delicious and healthy way to enjoy your favorite spring rolls. With its fresh vegetables, flavorful dressing, and crispy spring roll wrappers, this salad is sure to be a hit at your next party or gathering. So next time you're craving Chinese food, give this salad a try. You won't be disappointed!