No Mess Salad for Dining Al Fresca

A crisp chill may be in the air, but I still have some grilling days left in me. So, for the many opportunities to eat al fresca through the fall, plus the abundance of a late season harvest, I figured I would share my tricks for making a no mess vegetable side dish to accompany outdoor dining – Fresh Roll Salads. It is sort of like a tidy, little, portable salad in the palm of your hand.

The secret is fresh roll skins. They are sometimes called fresh roll wrappers, rice paper wrappers or some combination of all those words, and, in my opinion, they are an often overlooked culinary item. You often run into fresh roll wrappers at Thai or Vietnamese restaurants where they are filled with noodles, leafy vegetables, thinly sliced scallions and other vegetables and shrimp then finished off with a peanut or soy-based sauce.

At 15 to 30 calories per skin, they are lower in calories than most tortillas or breads. Skins are made with tapioca starch, rice flour, water and salt, so they are gluten free. They come dried, so they store nicely and keep for a very long time. And they are a fun and unique way to add a salad to a barbecue, picnic or lunch. Fresh rolls salads are also perfect to make ahead so you can be busy enjoying the sunshine.

While spring rolls skins most commonly are associated with Asian flavors, I love their versatility as a wrapper for a variety of fillings.  I also whipped out another go-to ingredient, reduced vinegar glaze.  Granted, I cheated a bit and picked up some pre-made (La Abuela Concha Sherry Vinegar Glaze) at a friend’s place, Duck Soup in Stow, MA. Vinegar glazes are a great way to make dishes extra flavorful with a combination of sweetness, tartness and richness. As a nod to the Asian roots of our skins, I used sesame oil to make a vinaigrette. Pair these Fresh Roll Salads with Sherry Vinegar Glazed barbequed steaks or ribs for a great match.

If you have never used spring roll skins, here are  a few pointers to make it easy to get started. Spring roll skins are dried, so they need to soak for a bit to soften. When making a larger batch of rolls, filling a pie or cake pan with warm water and letting them soak, one at a time, for 15-20 seconds works well for me. If I am making just a few for a quick snack, I often run them under warm tap water for a few seconds on each side then let them rest for a few seconds on the board. Once the skins are fully hydrated, they are stretchy and soft. If they tear easily and don’t stretch, they are not yet hydrated.

Since the skins are stretchy, they can take on a nice load, but like a burrito, don’t be tempted to overfill them. It may take a few attempts to find that ‘Goldie Locks’ amount of filling, but even the mistakes will be tasty. The skins stick to themselves, so as you are rolling, they seal themselves shut. Once the Fresh Roll Salads are rolled, serve immediately or refrigerate covered to keep them from drying out.

The recipe below is for vegetarian Fresh Roll Salads. These ones were from earlier in the summer when I was delighted to see fresh local asparagus and green beans. But, keep in mind, the salad ingredients are only suggestions; the sky is the limit for fillings. A few slices of grilled chicken, a smear of goat cheese or a chunk of feta topped with grilled veggies and that delicious vinaigrette would make for a complete meal in a wrap.  And as an ode to fall, how’s about a few slices of apple or grilled squash!

Fresh Roll Salads

Sherry Glaze Vinaigrette Ingredients:
2 T La Abuela Concha Sherry Vinegar Glaze
2 T Sesame Oil
1 t Dijon Mustard

Preparation:
Vigorously whip all the ingredients together until well blended. Add water a teaspoon at a time to thin the consistency. The Dijon helps the vinaigrette emulsify and slows the separation. Salt and Pepper to taste – a couple of pinches of salt and a 2-3 twists of a pepper mill should do it.  To increase a batch, use equal amounts of Share Vinegar Glaze and sesame oil, but maintain only 1-2 teaspoons of mustard.

Salad Ingredients:
10-inch or larger Spring Roll Skins
1 Small Cabbage
1 T Course Kosher Salt
A Bunch of Fresh Asparagus
A Couple of Handfuls of Fresh Green Beans
1 T Olive Oil
1-2 Carrots
1 Cucumber
2 Medium Tomatoes
A Jar of Roasted Red Peppers
Fresh Tarragon
Finishing Salt

Preparation:

1. Prepare the Cabbage. Thinly slice the cabbage into a bowl. Sprinkle with salt, toss and squeeze to lightly bruise. Set aside to absorb salt and soften.

2. Trim the asparagus and green beans. Heat a pan and add the olive oil. Pan fry the asparagus and green beans until cooked, but crisp. Remove from heat and allow to cool completely.

3. Julienne the carrots: I find a Julienne Peeler makes this job fast and easy.

4. Peel the cucumber. Dice both the cucumber and tomato into ¼-inch cubes, toss and set aside.

5. Thinly slice the roasted peppers into long strips.

6. Trim the Tarragon.

7. Soak the spring roll skins in warm water for 15-20 seconds and remove to a cutting board. Lay 2-3 asparagus spears, green beans and red pepper strips on the skin. Add a handful of cabbage and a few spoonfuls of cucumbers and tomatoes. Top with vinaigrette, tarragon and finishing salt. Wrap. Use any remaining vinaigrette as a dipping sauce.