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Mini Caesar Salad Spring Rolls

Deviled eggs


  • 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
  • 1 8-ounce bunch Romaine lettuce, leaves finely chopped
  • 8 8½-inch diameter rice paper rounds
  • Chef notes

    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.


    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.

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