Download the TODAY app for the latest news

Mini Caesar Salad Spring Rolls
Deviled eggs
print recipe
(15 rated)

Pack all the creamy, cheesy flavor and crisp crunch of Caesar salad into an easy-to-eat bite. Top with crumbled pancetta, Parmesan cheese or crushed croutons on top for flavor and garnish.


  • Dressing

    • 1 small clove garlic, finely chopped
    • Kosher salt
    • 2 large egg yolks
    • 2 tablespoons fresh lemon juice
    • 3/4 teaspoon Dijon mustard
    • 2 tablespoons olive oil
    • 3 tablespoons grated Parmesan cheese
    • Salt and freshly ground black pepper
  • Spring rolls

    • One 8-ounce bunch Romaine lettuce, leaves finely chopped
    • Eight 8½-inch diameter rice paper rounds


For the dressing:

In a bowl, whisk dressing ingredients together and season with salt and pepper.

For the spring rolls:

In a bowl, mix finely chopped salad with a small amount of dressing (just enough to bind ingredients). Set aside.

Pour some warm water into a large shallow dish. Submerge one rice paper round in water until it begins to soften, about 45 seconds. Place on a sheet of parchment paper. Place small amount of filling in center of rice paper. Tightly roll into a cylinder, enclosing filling. Repeat with remaining rounds. Cover with a dampened paper towel or wrap in plastic. Chill. Can be made 4 hours ahead.

To serve:

When ready to serve, remove from plastic and cut each piece into three 2-inch long pieces. Stand upright on platter and top with a spot of dressing.

Related video

Closed Captioning
apply | reset x

Try Mary Giuliani's bite-sized summer recipes

Play Video - 4:22