Inside out Chinese Spring Roll Salad

★★★★★ 1 Review
Tiffanyann0725 avatar
By Tiffany Whittaker
from troutdale, OR

Gluten free and delicious!

prep time 15 Min
cook time 5 Min


  • 2 oz
    bean thread, mung bean noodles
  • 3 c
    shredded napa cabbage
  • 1 c
    torn watercress
  • 1 lg
    carrot cut into matchstick thin strips
  • 1/2 c
    seedless cucumber, cut into matchstick thin strips
  • 1/2 c
    red bell pepper, cut into matchstick thin strips
  • 1 lg
    green onion, minced
  • 1 c
    chopped baby corn
  • 2 Tbsp
    snipped cilantro
  • 2 Tbsp
    snipped mint
  • 1 Tbsp
    sesame oil (gluten free option or use gluten free soy)
  • 2 Tbsp
    sweet chili sauce
  • 2 Tbsp
    lime juice
  • 1 tsp
    soy sauce (make sure its gluten free soy sauce)
  • 1 tsp
    minced ginger root
  • 1 lg
    clove garlic, crushed
  • 1/2 tsp
    lime zest
  • garnish- black sesame seeds

How To Make

  • 1
    Soak the bean threads in warm water to cover for 10 minutes or till pliable. Drain, then cook in boiling water till the noodles expand and appear glasslike, 1-2 minutes. Drain, rinse with cold water and drain again. Cut into 4-inch lengths. Place in a large bowl along with the rest of the salad ingredients. In a small bowl whisk together the ingredients for the dressing till well combined; toss with the salad to evenly coat. Garnish with sesame seeds.

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