Seafood Spring Rolls

4-6

Serving Size

20

Prep Time

These refreshing Seafood Spring Rolls are made with crisp endive or romaine leaves and filled with Salads of the Sea California Roll Salad, then topped with fresh veggies and sesame seeds—served with ponzu sauce for the perfect bite of flavor and crunch.

Ingredients

  • 3 ea Small Endive or baby romaine heads
  • 1 pkg. Salads of the Sea California Roll Salad
  • 2ea Carrots, peeled and grated
  • 4ea Scallions, whites removed, thinly sliced
  • Black & White Sesame Seeds
  • Ponzu Dipping Sauce on the side

Directions

  1. Separate endive or baby romaine leaves into cups, being careful not to tear.
  2. Place 3 lettuce cups on platter
  3. Top with a heaping spoonful of Salads of the Sea California Roll Salad
  4. Garnish with grated carrots, minced scallions and black & white sesame seeds.
  5. Serve with a size of ponzu sauce for dipping or drizzling.
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