Hand-Held Asian Salad

Hand-Held Asian Salad
Yield:
12 servings, 2 rolls (195 g) and 2 Tbsp. (30 mL) dressing each

Ingredients

Ingredients Weights Measures
rice paper sheets 1 lb. [510 g] 24 each
baby salad greens 1 lb. [510 g] 4-1/2 qt. [4.5 L]
red peppers, julienned 1-1/2 lb. [675 g] 3 cups [750 mL]
carrots, shredded 12 oz. [340 g] 3 cups [750 mL]
won ton wrappers, cut into strips, deep fried 6 oz. [170 g]
Kraft Oriental Sesame Dressing 12 fl oz [340 g] 1-1/2 cups [375 mL]
rice paper sheets 1-1/2 oz. [45 g] 2 each
baby salad greens 1-1/2 oz. [45 g] 1-1/2 cups [375 mL]
red peppers, julienned 2 oz. [60 g] 1/4 cup [50 mL]
carrots, shredded 1 oz. [30 g] 1/4 cup [50 mL]
won ton wrappers, cut into strips, deep fried 1/2 oz. [15 g]
Kraft Oriental Sesame Dressing 1 fl oz [30 g] 2 Tbsp. [30 mL]

Directions

Soak rice paper sheets in warm water 1 min. or until pliable. Pat dry with paper towels.

Combine salad greens and vegetables. Spoon 1-1/4 cups (300 mL) salad near one edge of each rice paper sheet; top with 1/4 oz. (7 g) won ton strips. Fold in opposite sides of each rice paper sheet, then roll up burrito-style. Refrigerate up to 1 hour.

For each serving: Plate 2 rolls with 2 Tbsp. (30 mL) dressing.

Kraft Kitchens Tips

Variation
For more crunch, sprinkle 1/2 oz. (15 g) chopped dry-roasted peanuts over filling on each rice paper sheet before rolling up.

566643 : 124336

Average Rating

This recipe has not yet been rated.

This recipe has not yet been rated.

Nutritional Information
Calories
 330
Total fat
 12 g
Saturated fat
 1.5 g
Cholesterol
 0 mg
Sodium
 510 mg
Carbohydrate
 50 g
Dietary fibre
 3 g
Sugars
 9 g
Protein
 8 g
Vitamin A
 80 %DV
Vitamin C
 120 %DV
Calcium
 2 %DV
Iron
 10 %DV