Real talk: caesar salad recipes are a dime a dozen on the internet. It’s an American staple at restaurants. And I love (almost) every one. But this recipe make the salad-leery light up like I’ve never seen. In full disclosure, I had an extremely diverse sample size of 2 whole people.
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These caesar salad spring rolls are a caesar salad… IN A SPRING ROLL! Fresh, Vietnamese style spring rolls. Or are they called summer rolls? I tried to ask the internet but I got mixed results.
Regardless, caesar salad spring rolls are fantastic! Want to know some of the best things I like about them? They are:
- Full of vegetables
- Dipped in miso caesar dressing
- Not a salad
It’s also (finally) starting to cool off, as in it is a much more tolerable 98°F instead of 107°F. No joke. These caesar salad spring rolls are the perfect way to make lunch without even having to turn on your oven. Plus, if you have an electric kettle to heat up water, you can even skip turning on the stove!
Caesar salads are typically pretty simple with chopped romaine lettuce, dressing, maybe some shaves of parmesan, croutons. For this recipe, I skipped the bready component to keep these fresh spring rolls gluten free. I also added a few things I’ve had in caesar salads over the years. The carrots add a nice bit of color and sweetness and the radish adds a touch of bitterness. The hard boiled eggs keep me more full if I’m having these for lunch as opposed to a first course. And avocado because it’s delicious and complements these caesar salad spring rolls nicely.
You can play with the ingredients as much as you like, customizing how much of each ingredient you prefer. Check out the recipe notes below if you want some additional ideas.
I prefer to dip these spring rolls in the miso caesar dressing to be able to control just how much or how little dressing each roll has. You could also dress the romaine lettuce and incorporate the dressing into the caesar salad spring roll.
Spring rolls are a great interactive activity too! You don’t have to roll everything yourself. Instead, lay out all the ingredients on the dinner table and let everyone make their own caesar salad spring rolls! Make it a spring roll party and include some of the ingredients for these asparagus spring rolls. Or mix it up with this mint yogurt dressing! The choice is yours.
Let me know if you try this recipe! Leave a comment below, rate it, and check out The Seasoned Vegetable on Facebook!
Caesar Salad Spring Rolls
Heat 1 to 2 cups of water to a slow boil. Remove from heat and fill a 9-inch pie pan until bottom is just covered.
For each wrapper, fully submerge dry rice paper wrapper in hot water 2 to 5 seconds. I like to dip half the wrapper in the water, then spin the wrapper quickly until the whole wrapper has been moistened.
Lay moist wrapper flat on a cutting board. Fill the bottom third with carrots, radishes, avocado, romaine lettuce and hard boiled eggs (if desired).
Fold wrapper over ingredients toward center. Continue to roll toward top of wrapper, tucking in the sides of the wrapper as you go.
Repeat with remaining rice paper wrappers and ingredients.
Serve with miso caesar dressing.
If you don’t mind turning on your oven, I like these spring rolls with roasted carrots as well! Check out this egg salad recipe for tips on how to peel hard boiled eggs.
Serve these caesar salad spring rolls without the hard boiled eggs. You could add grilled tofu strips or crispy tempeh if you like.
Grilled chicken or shrimp would be a great addition to these caesar salad spring rolls. Shred or slice to make it easier to place in the spring roll. Grilled or broiled salmon is also a good option for these caesar salad spring rolls.
Check the Fridge
A few extra radishes, mixed greens, or shredded cabbage could easily be incorporated into these caesar salad spring rolls. Broccoli stems, or minced florets add a nice texture and flavor too. Even cauliflower has made an appearance!
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