Apple Salad Rolls - There's an Apple for That

Name: Apple Salad Rolls - There's an Apple for That
Ingredients: 4 spring roll skins (I used Bánh Tráng tapioca flour-based skins); 1 english cucumber, lightly peeled, cut into two approximate 5” lengths, and sliced thinly lengthwise*; 4 to 5 cups fresh baby spinach, loosely packed; 8 to 12 sprigs fresh cilantro; 8 to 12 leaves fresh mint; 2 stalks celery, cut into approximate 3” to 4” lengths, julienned; 1 large carrot, peeled and cut into approximate 3” to 4” lengths, julienned; 2 apples, sliced thinly from stem to base and julienned**; ¾ cup freshly squeezed orange juice; 1 teaspoon mirin; 11/2 tablespoons tamari; 1 tablespoon honey; 1 tablespoon miro mayo; Pinch of kosher salt; Hot water to soften spring roll skins

appleforthat.stemilt.com

While traditional spring rolls often house an Asian-infused medley of ingredients, from shrimp and tofu to various greens and veggies, this Piñata® apple-salad

View full recipe on appleforthat.stemilt.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at appleforthat.stemilt.com.

Share this recipe:

Cooking tools:

Mandoline
Chef's knife
Cutting board
Peeler
Dish
Measuring cup
Measuring spoon
Plate

Ingredients

4 spring roll skins (I used Bánh Tráng tapioca flour-based skins)
1 english cucumber, lightly peeled, cut into two approximate 5” lengths, and sliced thinly lengthwise*
4 to 5 cups fresh baby spinach, loosely packed
8 to 12 sprigs fresh cilantro
8 to 12 leaves fresh mint
2 stalks celery, cut into approximate 3” to 4” lengths, julienned
1 large carrot, peeled and cut into approximate 3” to 4” lengths, julienned
2 apples, sliced thinly from stem to base and julienned**
¾ cup freshly squeezed orange juice
1 teaspoon mirin
11/2 tablespoons tamari
1 tablespoon honey
1 tablespoon miro mayo
Pinch of kosher salt
Hot water to soften spring roll skins