Chinese Green Salad Baskets
Yield: 8 servings
  • 2 tablespoons olive oil
  • 8 refrigerated egg-roll wrappers
  • 2 cups chopped butter lettuce
  • ½ cup chopped fresh snow peas
  • ½ cup chopped cucumber
  • ½ cup chopped radish
  • ¼ cup finely chopped red bell pepper
  • ¼ cup finely chopped purple onion
  • 1 recipe Hoisin Vinaigrette (recipe follows)
  1. Preheat oven to 400°.
  2. Lightly brush 8 wells of a standard-size muffin pan with olive oil. Set aside.
  3. Cut egg-roll wrappers into 4½-inch squares. Brush squares with olive oil. Press squares into prepared muffin pan, forming a basket shape.
  4. Bake until wrappers are crispy and edges are golden brown, approximately 5 minutes. Remove from pan, and place on a wire rack to cool completely.
  5. When ready to serve, divide lettuce, snow peas, cucumber, radish, bell pepper, and onion evenly among baskets. Drizzle with Hoisin Vinaigrette to taste.
Recipe by TeaTime Magazine at