For this dish, I took a spring roll, flipped it inside out and turned it into something healthy. The ingredients in this salad are everything you’d find in a spring roll. The salad vegetables are Chinese celery, cilantro, carrots and green cabbage. The dressing is a salted plum vinaigrette made with ume, fish sauce and lime, which is similar to a spring roll dipping sauce. The salad is then topped with fried rice noodles for texture, a la the rice paper skin used to wrap the spring roll. Poached shrimp on the side is optional.