Tuscan salad with spring rolls

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  • Tuscan salad Florette: 1 package
  • Cheese special salad: 75 g
  • Chinese noodles cooked: 1/2 package
  • Fidéus fried rice: 1/2 package
  • Wild rice fried: 1 package
  • Wafers for mass rolls: 8
  • Fresh ginger: 50 g
  • Coriander and mint-pepper: 4 branches
  • Gambas: 100 g
  • Soy sauce to the rolls: 1
  • Wine vinegar: 1/2 dl
  • Extra virgin olive oil: 1/2 dl
  • Cebo


Fill the hosts of the dough with a little bit of salad tuscany, chives, chopped fresh ginger, mint leaves and coriander, prawns cooked and peeled, and the fidéus chinese blanched (to do this, fry in olive oil abundant along with wild rice).

Curl up and fry in olive oil at the time of service.

To finish the dish, put the salad Tuscany in the centre and season with vinaigrette.

At the top, put the sfidéus fried and support them the two rolls criuzados. Sprinkle with wild rice and fried put the triangles of cheese. Back to temper with the rest of the vinaigrette.

Keep up with the soy sauce in a small bowl.

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