I have to admit that for the longest time I thought egg rolls and spring rolls were the same things. I think one of my local Chinese restaurants used them interchangeably as well. In my mind, they were both typically chicken/pork/shrimp and vegetables wrapped in an edible wrapper and deep fried to a golden brown. At some point in my culinary experience I must have wondered the difference and adapted my perception to one where the spring roll was a vegetarian egg roll.
Then I had a rice paper spring roll filled with fresh vegetables and I never confused them again. Egg rolls are in an egg based wrapper (it seems so obvious now). Spring rolls, are in a flour based wrapper (rice is an option). I love this combination.
A nice cool Asian treat.
The rice paper, if not with your chinese food, may have to be found at an Asian food store. I like the broccoli slaw as it gives it some heft. I’ll normally buy a small package of chopped peanuts, but had some peanuts already, so I just chopped them.
Chicken and sauce.
This is a rice paper sheet. Very thin and fragile.
To soften the rice paper, you should place in hot/warm water. I like this set up. I put a cookie sheet large enough to fit the rice paper over the sink with a slight tilt. I then have a slow stream of warm/hot water at the top end. This way I maintain the temperature and the water runs off into the sink. The rice paper slips into the water and you need to make sure it is fully submerged for 30 seconds or so.
It should be limp.
If you have a minor tear, place that tear closest to you. Place the contents about 1/4 of the way in (close to you). Keep in mind, the rice paper will tear easily. These papers also tend to stick, so best to do this on a non-stick surface.
Fold over the side closest to you over the contents, tucking the paper. Then fold in one side, then the other and roll.
I typically roll one while another is in the water, and keep the process moving.
I usually mix a little thai chili paste in with the peanut sauce to give it some kick.
Vietnamese Spring Rolls
Prep Time: 20 mins | Cook Time: 0 hr 0 min | Servings: 2 | Difficulty: Easy
- 1 large can of cooked chicken, shredded
- 1/4 cup Asian sesame dressing
- 1/2 package of broccoli slaw (about 5-6 ounces)
- 1/2 package of shredded cabbage (Cole slaw style)(about 5-6 ounces)
- 4 green onions, thinly sliced
- 1 stalk celery, thinly sliced
- 1 small package of chopped nuts
- 8-10 rice paper wrappers
- Peanut dipping sauce (and thai chili sauce if you want some heat)
Empty can of chicken into bowl and shred with a fork. Add dressing and mix to coat chicken.
Place broccoli slaw and cabbage in steamer and steam for 3 minutes (do not overcook as you still want some crispness).
Add broccoli slaw and cabbage to chicken. Add onions, celery and nuts and mix well.
Fill 1 cookie sheet with hot water. Add one wrapper to water and submerge for 15-20 seconds. Remove wrapper and submerge the next.
Take wet wrapper and on a flat surface scoop 1/8 mixture on the wrapper (not quite in the center). Do not overfilled. Fold the wrapper over the mixture and roll away from you, fold in each end before completing the roll.
Serve with peanut sauce.