Small spring rolls on salad

Name: Small spring rolls on salad
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 TABLESPOON Sunflower oil; 1 package (230 g, 10 pieces) deep-frozen spring rolls with Asian sauce (Mini Loempia); 1 small onion; 1 Head frisée salad; 4 TABLESPOONS Olive oil; 2 TABLESPOONS White wine vinegar; 1 TEASPOON Soy sauce; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few stalks of chives

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 TABLESPOON Sunflower oil
1 package (230 g, 10 pieces) deep-frozen spring rolls with Asian sauce (Mini Loempia)
1 small onion
1 Head frisée salad
4 TABLESPOONS Olive oil
2 TABLESPOONS White wine vinegar
1 TEASPOON Soy sauce
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few stalks of chives

Directions

1
Heat the oil in a frying pan. Fry deep-frozen spring rolls for about 6 minutes, turning them over. Peel and finely dice the onion. Clean and wash the salad and pluck into bite-sized pieces. Mix olive oil, vinegar and soy sauce. Season with salt and pepper. Add onion.
2
Mix the salad with the vinaigrette. Wash the chives, dab dry and cut into small rolls. Divide the salad between four plates. Arrange 2-3 spring rolls on top. Sprinkle with chives and garnish. Add the enclosed Asian sauce (from the package)