Articles & Recipes

Fresh Spring Roll Salad with Sweet Dip Dressing

March 18, 2019

"My friend Mildred Piad makes the best Filipino fresh spring rolls. They are, frankly, amazing. The vegetables are slivered just right, and the proportions are perfect. She’s tried for years to teach me, but mine just aren’t as good. So I looked to her to help me create a version of her rolls in salad form. Our combined efforts turned out beautifully." -Tanya Linton, author of 150 Best Meals in a Jar


1 large egg 1
1 tbsp milk 15 mL
1 tbsp olive oil 15 mL
2 cups water 500 mL
4 oz rice vermicelli 125 g
3 tbsp Sweet Heat Dressing (see recipe below) 45 mL
1⁄2 cup sliced red bell pepper bean sprouts
1⁄2 cup slivered carrots bean sprouts
1⁄2 cup bean sprouts bean sprouts
1⁄4 cup slivered cucumber 60 mL
1⁄4 cup cold shredded rotisserie chicken 60 mL
1⁄4 cup chopped fresh cilantro 60 mL
SWEET HEAT DRESSING (makes about 3⁄4 cup (175 mL))
1 clove garlic, minced 1
2 tbsp chopped fresh mint 30 mL
1 tbsp finely grated carrot 15 mL
2 tbsp granulated sugar 30 mL
1⁄4 tsp hot pepper flakes 1 mL
1⁄4 cup fish sauce (nam pla) 60 mL
1⁄4 cup unseasoned rice vinegar 60 mL
2 tbsp freshly squeezed lime juice 30 mL
In 8 oz/250 mL mason jar, combine garlic, mint, carrot, sugar, hot pepper flakes, fish sauce, vinegar and lime juice. Seal jar and shake well. Refrigerate for at least 2 hours before serving.


  • 1-quart (1 L) jar
  1. In a medium bowl, whisk together egg and milk until blended.
  2. In a small skillet, heat oil over medium heat. Pour in egg mixture, tilting the pan to cover the bottom with a thin layer of egg. Cook for about 3 minutes or until almost set. Turn egg over and cook for 1 minute. Remove from heat and let cool. Once cool, roll egg into a cylinder and cut into thin strips.
  3. In a medium saucepan, bring water to a boil over high heat. Add vermicelli and boil for 2 minutes or until tender. Drain, rinse and let cool completely.
  4. Pour dressing into jar, wiping down any splashes on the side of the jar. Layer red pepper, carrots, bean sprouts, cucumber, vermicelli, egg, chicken and cilantro on top. Seal jar and refrigerate for up to 3 days.
  5. When ready to serve, turn jar upside down in a bowl and let the dressing coat the salad.
Be careful not to overcook rice noodles, or they will become mushy and stick together. Cooked meat, such as the chicken in this recipe, should be eaten within 3 days of when it is cooked. If using leftover chicken, make sure its total storage time does not exceed 3 days.


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