"Deconstructed" Spring Roll Salad
appetizer

"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.
  • 20m

    prep time

  • 10m

    Cook Time

  • 88

    Calories

  • 11

    Ingredients

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Ingredients

12

Servings

  • 2 tablespoons Thai Kitchen® Premium Fish Sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon McCormick Gourmet™ All Natural Chives
  • 1 tablespoon soy sauce
  • 1 tablespoon Thai Kitchen® Sweet Red Chili Sauce
  • 2 boneless pork chops, 1/2-inch thick
  • 12 wonton wrappers
  • 1/2 cup shredded carrot
  • 5 cups spring mix salad greens

Instructions

  • 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 (per Serving)

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