So, you’re craving something fresh and a little bit fancy? These caesar salad spring rolls are a fun twist on a classic. They marry the delightful crunch of spring rolls with the beloved creamy, garlicky taste of Caesar salad. It’s like hiding all your favorite salad bits inside a crunchy wrapper.

We used crispy tofu and some easy-to-find ingredients to make this vegetarian version, but hey, chicken caesar salad spring rolls are a solid alternative too if you’re feeling meatier.

It’s a great way to pack a bunch of flavors into bite-sized bundles. Plus, they look super impressive on the plate – always a bonus for dinner parties or even just a fun night in. Ready to roll up some deliciousness?

Ingredients & Timing

Here’s what you’ll need to gather for this tasty adventure. Check your pantry and fridge to make sure you have everything covered before you start cooking.

(about 2 large bunches):Kale: You’ll need sturdy bunches – about 2 large ones or a bag of fresh kale. Don’t worry too much about perfection; we’re chopping it up.
1 Romaine Lettuce: Fresh leaves are key for that crisp texture. Grab a head or a bag – maybe a mix for variety.
(1 cup, grated): Parmesan Cheese: Grated parmesan adds that essential salty, nutty Caesar flavor. Look for the hard, un grated block.
(1/2 cup): Caesar Dressing: Store-bought is perfectly fine here – it saves time and ensures you get that tangy Caesar taste.
(1 block, firm):Tofu (or Chicken): For our recipe, we used firm or extra-firm tofu. You can use shredded and pressed tofu for crispiness, or swap it for shredded or diced cooked chicken for those chicken caesar salad spring rolls.
(1/4 cup): Microgreens: Adds a fresh, slightly peppery crunch. A tiny handful goes a long way, but feel free to add more if you love that extra zing.
(2 tbsp): Coconut Oil: For frying the tofu (or chicken, if using). It gives a nice light crisp without being too greasy. You can also bake the tofu with oil and spices if you prefer.
Rice Paper Wrappers: You only need about 2 per roll. These are usually sold near the spring roll wrappers.

Timing

Getting ready to make your spring rolls? Here’s a quick look at how much time you’ll need. It’s not too complicated, but planning helps.

Prep Time: Around 20-25 minutes. That’s chopping veggies, getting things ready, maybe pressing the tofu.
Cook Time: Roughly 15-20 minutes. This includes frying the tofu and assembling the rolls.
Total Time: Expect about 40 minutes total from start to finish. Not too bad for a crowd-pleaser.

Step-by-Step Instructions

Ready to put these delicious rolls together? Follow these steps closely for the best results.

Prep Your Fillings: Start by washing and chopping your kale into small, bite-sized pieces. Grab your romaine lettuce and chop off the tough stalks. Keep some core leaves whole for presentation. If using tofu, press it firmly first to remove excess water, then cut it into thin strips. Season the tofu strips lightly with salt if you like. Cook your tofu (or chicken, if using) separately, frying until golden and crispy. Whisk together some Caesar dressing and maybe a splash of lemon juice for extra tang. Grate your parmesan cheese. Don’t forget to wash and maybe roughly chop your microgreens.
Make the Salad Base: In a large bowl, combine your chopped kale, romaine lettuce, sourdough croutons (or panko/breadcrumbs), and grated parmesan. Pour about half of your Caesar dressing over the salad greens and toss everything together until it’s lightly coated but not soggy. This gives you a good base without the wrapper getting too wet. It’s like making mini Caesar salads inside the wrappers.
Assemble the Spring Rolls: Lay out two rice paper wrappers on a clean, slightly damp surface (this prevents sticking). Place about 2-3 tablespoons of your prepared Caesar salad mixture onto the center of the wrapper. Arrange the crispy tofu strips (or chicken) on top of the salad. Sprinkle a few microgreen leaves over the filling. Carefully gather the bottom edge of the wrapper and start rolling tightly towards the top, then continue rolling up the sides and tucking in the top edge. Use a little water if the wrapper starts to stick. Make sure to roll it tight so the filling doesn’t leak out. Once rolled, you can brush a little extra dressing on top if you want.
Slice and Serve: Use a sharp knife to cut the spring roll in half lengthwise, right through the middle of the roll. This helps with dipping. Arrange the halves on a serving platter. Serve immediately with a bowl of extra Caesar dressing on the side for dipping. They’re best eaten fresh.

Nutritional Information

Let’s peek under the hood a little. Remember, nutrition can vary based on your ingredients and portion sizes.

Calories: Approximately 350 calories per spring roll (this also depends heavily on the amount of dressing used and the type/amount of tofu/chicken).
Protein: Good source from tofu or chicken. Tofu provides around 15g per roll (estimate), chicken around 30g.
Carbohydrates: Primarily from the rice paper wrapper and ingredients like the croutons or dressing (check labels). The wrapper adds about 20-30g per roll.
Fat: Mainly from the frying oil and the dressing. Coconut oil adds unsaturated fat, but frying increases overall fat content. Air-frying tofu can help reduce this slightly.
Fiber: Moderate, mainly from the vegetables and whole grains (croutons/pasta if used).
Sodium: Can be high depending on the dressing and any added salt during tofu preparation. Be mindful of your choices.

[Pro Tip: Using air-fried tofu instead of deep-frying significantly reduces oil content and calories, making it a healthier option.]

Common Hiccups & Storage Smarts

To avoid issues when making chicken Caesar salad spring rolls, here are some tips:

– Don’t let the rice paper wrappers dry out—they’ll break if they get stiff.
– Keep them damp by covering them until you’re ready to use or soak in cool water for 1–2 minutes if needed. Then, pat dry with a towel.

– Problem: Your roll keeps falling apart.
– Solution: Don’t overfill it! Start with less filling than you think you need.
– Roll tightly and evenly to help it hold together.

– Problem: Tofu isn’t crispy enough.
– Solution: Heat the pan well before adding the tofu.
– Avoid overcrowding; too much tofu in one go reduces oil circulation, so cook in small batches for even frying.

1. Use moderate heat (medium-high) for evenly cooked fillingsroveven cooking of your filling
2. Patience and temperature control ensure better results

Storing leftovers can be a bit tricky. – The fried tofu can soak up moisture and get soggy. – The delicate rice paper doesn’t rehydrate well. These spring rolls taste best when fresh. Enjoy them right after cooking. If you have extra salad filling—without the tofu—store it in an airtight container in the fridge for up to 3 days. Add more dressing before eating.