Mary Giuliani features Mini Caesar Salad Rolls, as seen on Food Network Kitchen Live.
Recipe courtesy of Mary Giuliani

Mini Caesar Salad Rolls

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: Makes 24 pieces
These go perfectly with a glass of Chardonnay.



Spring Rolls:


  1. Whisk dressing ingredients together and season with salt and pepper.
  2. Mix the lettuce with a small amount of dressing, just enough to barely coat the leaves. Place in a bowl to the side.
  3. Pour some warm water into a large shallow dish. Submerge one rice paper round in water until it begins to soften, about 45 seconds. Place on a sheet of parchment paper. Place a small amount of lettuce in the center of the rice paper. Tightly roll into a cylinder, enclosing the lettuce. Repeat with the remaining rounds. Cover with a dampened paper towel or wrap in plastic. Chill. Can be made 4 hours ahead.
  4. When ready to serve, remove from plastic and cut each roll into 2-inch-long pieces. Stand upright on a platter and top with a spot of dressing. You can put crumbled pancetta, Parmesan cheese, or chopped nuts on top for flavor and garnish.