Seafood Spring Rolls

March 25, 2026
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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.

4-6

Serving Size

20 min.

Prep Time

Ingredients

  • 3 ea. small endive or baby romaine heads
  • 1 pkg. Salads of the Sea California Roll Salad
  • 2 carrots, peeled and grated
  • 4 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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