Spring rolls

Spring Rolls  Dinner of Herbs

On the same trip to the Asian market that I gathered supplies for sushi, I also purchased some spring roll wrappers.

It is amazing how sturdy, yet flexible these wrappers are!  I expected them to tear and rip open or stick to the plate.  None of the above happened.  Somehow they held in all of the filling and rolled up perfectly easily.

For flavours, I kept it simple, and stuck with basic garlic, soy sauce, and sesame oil.  I added the pickled ginger to mine because I LOVE pickled ginger.  I may have mentioned that before.  A few million times.


The Recipe


Spring Rolls

1/4 small cabbage, shredded

1 medium carrot, shredded

1 chicken breast

garlic, to taste

soy sauce, to taste

1 1/2 tsp rice vinegar

1/4 avocado, diced

8 spring roll wrappers

pickled ginger

Dipping sauce

rice vinegar

sesame oil

crushed red pepper flakes

soy sauce

Servings: 8 spring rolls

Toss shredded cabbage and carrot in a bowl with rice vinegar and set aside.  Cook the chicken breast in soy sauce and garlic.  Cut into very small cubes and mix into cabbage and carrot mixture.  Combine ingredients for the dipping sauce and set aside (it will not mix well, since oil and vinegar notoriously do not mix).  Prepare spring roll wrappers by swirling in warm water until softened.  Drain wrapper and spread out on plate.  Place the cabbage mixture and a little avocado to one side of the wrapper.  Roll the spring wrapper up, encasing the filling.  Serve immediately with dipping sauce, and garnish with pickled ginger, if desired.  Enjoy!


8 thoughts on “Spring rolls

      1. Well, I find the garlic smell very strong. Garlic salt quenches your craving for garlic and is not strong either. Spring rolls are my all time fav 😛

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