Who told you there’s no such thing as finger-food salad? Here, tabbouleh – a Mediterranean salad made with whole-food ingredients – is tucked neatly into summer rolls for a unique twist on these classic Asian hand-helds. Bulgur, a nutty, ancient grain full of fiber and protein, is mixed with veggies and fresh mint, then rolled in delicate rice paper. Use your favorite Greek dressing or tzatziki sauce as a dip, and enjoy this dish as an appetizer, side dish or light lunch.
Mediterranean Tabbouleh Summer Rolls
- 1 pkg. Star Anise Foods Vietnamese Brown Rice Spring Roll Wrapper
- 1 cup Shiloh Farms Organic Bulgur Wheat
- 1 large tomato thinly sliced
- 1 cup mint leaves washed/stems removed
- 1 purple onion diced
- 1 large carrot grated
- ½-1 tsp. Simple Truth Organic Ground Allspice
- ½ lime
- 2 tsp. Redmond Real Salt Ancient Fine Sea Salt
- ½ tsp. black pepper
Optional: 1 Tbsp. extra virgin olive oil
- Greek dressing or tzatziki sauce
Rinse bulgur thoroughly; transfer to a bowl. Add hot water to cover, plus 1 tsp. salt; let sit 30 minutes or until grain is tender.
Strain bulgur and return to dry bowl. Season with ½ tsp. salt, allspice, pepper, lime and optional olive oil. Set aside 10 minutes to absorb flavors.
In food processor, combine ½ cup of seasoned bulgur and 10-12 mint leaves. Blend 10-20 seconds. (Note: Do not over process.) Return mixture to bowl and stir to combine.
In shallow bowl, add warm-hot water and ½ tsp. salt. Dip wrapper for 3-4 seconds until translucent.
On flat surface, lay out wrapper. Layer on 3 to 4 mint leaves, bulgur mixture, carrots, onions and tomatoes. Fold sides inward and roll. Repeat for all rolls.
Serve with Greek dressing or tzatziki sauce.