"Deconstructed" Spring Roll Salad

All the elements of a restaurant spring roll come to life in this easy appetizer. Pork chops are marinated in a mixture of classic Asian ingredients that also doubles as a flavorful dressing. Photo credit: Monet Moutrie from Anecdotes & Applecores.

Serves: 12
20 mins Prep time 10 mins Cook time
20 mins Prep time
10 mins Cook time
  • Mix fish sauce, vinegar, sesame oil, sugar, chives, soy sauce and chili sauce in small bowl with wire whisk until well blended. Reserve 1/2 of the vinaigrette. Place pork chops in resealable plastic bag or glass dish. Add remaining vinaigrette; toss to coat well. Refrigerate 30 minutes

  • Preheat oven to 400°F. Spray both sides of wonton wrappers with no stick cooking spray. Place a 12-cup muffin tin upside down. Press a wonton wrapper around the outside of each muffin cup. Bake 3 to 5 minutes or until wonton wrappers are lightly browned. Cool on wire rack

  • Grill or broil pork chops until desired doneness. Cool slightly. Cut into thin strips. Mix salad greens, pork and carrot in large bowl. Add reserved vinaigrette; toss to coat well. Fill wonton cups with salad mixture. Serve immediately

Nutrition information

(Amount per serving)

  • Calories: 88Cholesterol: 13mg
  • Sodium: 384mgProtein: 5g
  • Total Fat: 4gFiber: 1g
  • Carbohydrate: 8g

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