Cobb Salad Summer Rolls
- Level: Intermediate
- Total: 1 hr
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 226
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 32 mg
- Sodium
- 298 mg
- Level: Intermediate
- Total: 1 hr
- Active: 50 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 226
- Total Fat
- 15 g
- Saturated Fat
- 5 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 8 g
- Cholesterol
- 32 mg
- Sodium
- 298 mg
Ingredients
Blue Cheese Recipe
Directions
- Cook the bacon in a skillet over medium heat, turning occasionally, until browned, 6 to 9 minutes; drain on a paper towel–lined plate. Halve each piece crosswise and lengthwise to make 4 strips.
- Bring a large saucepan of salted water to a boil. Add the corn and cook until tender, 1 to 3 minutes; remove and let cool. Cut the corn kernels off the cob.
- Halve the tomato lengthwise. Scoop out the seeds with a spoon, then slice each half into 8 long strips.
- Put all the filling components (bacon, corn, tomato, lettuce, avocado, chicken and basil) next to your cutting board. Fill a wide shallow bowl with water. Submerge 1 wrapper in the water for a few seconds, then place on your board (it will soften as it sits).
- Spread 1/4 cup lettuce in a 3-by-5-inch rectangle along the bottom half of the wrapper closest to you. Top with 2 tomato strips, 1 tablespoon corn, an avocado slice, 2 bacon strips and 2 tablespoons chicken. Season with salt and pepper. Place 2 basil leaves a bit farther up the wrapper. Fold in the sides of the wrapper, then roll up tightly like a burrito. Cover with a damp kitchen towel until ready to serve. Repeat with the remaining ingredients. Serve the rolls with blue cheese dressing.
Blue Cheese Recipe
- Mix together the garlic, lemon zest and lemon juice in a medium bowl. Let sit 5 minutes.
- Add the blue cheese and mash with a fork. Whisk in the buttermilk, sour cream, fresh dill, mustard, salt and pepper until completely combined.
Cook’s Note
When dipping the rice paper wrapper in water, keep it submerged for only a few seconds. It should still be stiff when you take it out but will quickly soften as it sits. If you leave it in the water for too long, it will eventually become too soft and difficult to work with.
