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Millet Spring Roll Salad

In the mood for spring rolls but forgot the wrappers? No worries! You can still enjoy the light and fresh Asian flavors & get a great fiber boost with this tangy twist. Whole Grain! 60% Vit C 45% Vit A. Gluten Free, High Fiber, Lactose Free, Vegan.


  • 1/4 cup Rice Wine Vinegar
  • 1/4 cup Lime Juice
  • 2 Tbsp Toasted Sesame Oil
  • 2 tsp Sriracha Chili Sauce
  • 2 tsp Soy Sauce
  • 1/4 cup Brown Sugar
  • 2 Garlic cloves, minced
  • 1 Tbsp Thai Fish Sauce (optional)


  • 1 cup Hulled Millet
  • 2 cups Water
  • 1 tsp Sea Salt
  • 3 oz Carrot shredded
  • 1-1/2 cups Green Cabbage shredded (or Napa Cabbage)
  • 1 Red Bell Pepper medium-sized, thinly sliced
  • 15 oz Baby Corn canned, 1/2-inch pieces
  • 3 Green Onions chopped
  • 1/2 cup Cilantro chopped
  • 1/3 cup Basil chopped
  • 1/3 cup Mint chopped
  • 1 to 2 Tbsp Brown Sesame Seeds


Step 1

Bring water and salt to a boil. Rinse millet and add to boiling water. Reduce temperature to medium-low and simmer until grains are soft, about 20 minutes.

Step 2

Meanwhile, combine the dressing ingredients and mix well. Set aside.

Step 3

Drain the cooked millet well and combine with the carrot, cabbage, red bell pepper and corn. Add dressing and toss well. Chill at least 1 hour or overnight.

Step 4

Add the green onions and herbs and mix well. Garnish with sesame seeds. Serve chilled or at room temperature.

Makes 10 servings as a side dish.
Millet Spring Roll Salad

Prep Time: 75 minutes

Cook Time: 20 minutes

Total Time: 95 minutes

Servings: 10



Products Used in this Recipe

Baking Aids
Brown Sugar

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Gluten Free
Hulled Millet

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Baking Aids
Sea Salt

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Grains Beans Seeds
Brown Sesame Seeds

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1 Review

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Sandi Cartwright January 5, 2015
I made this salad for a catered event. It was a huge hit! I will say when eaten alone as a salad it is very strong, I served it stuffed in endive and it was classy and perfect!
I recommend you make this salad...

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