Spring Roll Salad

I don't know if it's because I am craving spring, or if it's because I am craving rolls, but I definitely can't get enough spring rolls. They are so simple, so versatile, and so tasty. Whenever my husband leaves town, I insist his return include spring rolls. He doesn't mind. We talked about this phenomenon at length, while I shoveled spring rolls into my mouth of coarse, and peanut sauce dripped down my chin.  He doesn't understand. They are so simple he says. Why of all things, do you love spring rolls? It's just rice noodles and some herbs, and a few veggies. That's it. It's like a salad. He is brilliant! If you deconstruct a spring roll, it IS like a salad....with rice noodles, and some herbs, and a few veggies.....brilliant I say!

So the whole construction of a spring roll is inevitably the reason why I don't make them at home. They become fussy. I'm not a huge fan of fussy right now. Maybe when I have more free time, like in 40 years. Anyway, my brilliant husband had me thinking about deconstructed spring rolls for quite some time. Way more versatile. I had to make one for lunch. One giant spring roll salad. It brought me so much joy and sunshine, words cannot describe. My daughter thought it needed ranch dressing.

I made a simple peanut sauce/dressing to dress the bowl of spring roll salad goodness. What are spring rolls without peanut dipping sauce? The sauce whirled up quickly in the food processor, and the salad can be assembled as fast as you can chop veggies! All and all, it was a great day with spring roll salad! Use the freshest produce you can get your hands on. I had on hand a slew of mixed greens, cilantro, avocado, sweet peppers, carrots and beets. BEETS! Yes, I love beets. They were tasty, grated raw, into the salad. Try it, I dare you.


SPRING ROLL SALAD

1 package rice noodles ( I used Annie Chun's brown rice pad thai noodles. They are the sturdiest when it comes to tossing the noodles around in a salad. Thin rice noodles would work too.)

A few large handfuls of mixed greens, about 6 oz., chopped (romaine and cabbage add a nice crunch, while spring mixes or baby kale add more flavor)

A variety of veggies, peeled, chopped, or grated

Cook the noodles according to the package. It is usually something like...bring water to a boil, add noodles, turn off heat, and drain after 5 minutes. Easy. Rinse the rice noodles under cold water immediately. Drain very thoroughly. Toss with a few splashes of rice vinegar.

In a large bowl, toss the noodles and the greens. Divide among 4 bowls. Garnish each bowl with a variety of prepped veggies. 

Douse with as much or as little peanut dressing as your heart desires.



PEANUT DRESSING

1/2 cup Peanut Butter
1/2 cup Coconut Milk
1/4 cup water
2 Tbls Tamari
2 Tbls Rice Vinegar
1 Tbls Lime juice
1 Tbls Maple Syrup
1 Tbls Fresh Ginger, grated
Chili Flakes to taste

Whirl the above ingredients together in a food processor or blender. Apply liberally to your spring roll salad.
Enjoy! Belly Up!!