- 8 rice paper wrappers (<-affiliate!)
- 1 cup julienned carrots (about 3 small carrots)
- 4 radishes, sliced
- 1 medium avocado, sliced
- 3 cups shredded romaine lettuce
- 4 hard boiled eggs, roughly chopped (optional)
- 1/2 cup miso caesar dressing
-
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.
Seasoned Secret
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.
Vegan
Serve these caesar salad spring rolls without the hard boiled eggs. You could add grilled tofu strips or crispy tempeh if you like.
Omnivore
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!