| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 20 min |
| Inactive: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 ounces cellophane noodles
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 2 cooked chicken breast halves, diced (about 2 cups)
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons freshly chopped scallions
- 12 spring roll wrappers
- Lettuce leaves
Instructions
- Soak cellophane noodles in hot water for 10 minutes, until tender.
- Heat oil in a large skillet over medium-high heat. Add garlic and ginger and cook 1 minute. Add chicken, carrots, cabbage, and soy sauce and cook 2 minutes, until vegetables wilt. Stir in noodles and scallions and toss to combine.
- Arrange spring roll wrappers on a flat surface. Top each wrapper with an equal amount of chicken mixture across the center (from point to point). Roll up bottom point, tuck in sides and roll up. Using moistened fingers, wet the last point and roll up to seal.
- Arrange lettuce leaves in the bottom of a steamer basket or colander over simmering water. Place spring rolls on lettuce, cover and steam 5 minutes, until wrappers are translucent.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 308 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 17 g |
| Cholesterol | 43 mg |
| Sodium | 366 mg |
Reviews
Instead of chicken I cubed 3 pork chops instead and served over rice instead of spring roll wrap.Very good.
I’m revamping our menu and was so excited to add spring rolls to it. NEVER AGAIN will we attempt this. There is NO MENTION of how to roll them. That was a frustrating learning experience. Fried rice will be our limit on Asian food. I guess some foods we’ll order out.
It’s a nice basic recipe to play around with. I do not like the dishonesty of saying the wrapper was a rice wrapper when it clearly was a spring roll wrapper. That would make a big difference. These are professionals showing this recipe and they know the difference.
My husband and I really enjoy these. I use egg roll wrappers due to I have been unable to find spring roll wrappers. I use preshredded cabbage and carrots. I prefer to use more sesame oil to give the filling alittle more flavor.
I also lightly pan fry these in a little olive oil until golden brown instead of steaming them. I freeze the left overs…then when ready to eat them, I rewarm the rolls in the oven on 400 degrees for about 15 minutes until thawed and crispy again.
I also lightly pan fry these in a little olive oil until golden brown instead of steaming them. I freeze the left overs…then when ready to eat them, I rewarm the rolls in the oven on 400 degrees for about 15 minutes until thawed and crispy again.
It would’ve helped a lot of people if she explained how to soften the springroll wrappers. You are suppose to soften the wrappers w/warm water & yes, they get VERY sticky once they are softened. It takes practice to be able to soften the wrappers & keep them in the round flat shape. I prefer these over the deep fried egg rolls b/c these are so much healthier!
The flavor of these is just awful. Not to mention, they are a big sticky mess. I will definitely keep looking for a GOOD spring roll recipe. This recipe is going in the trash.
The flavor was good, but I had never worked with the wrappers before. After breaking a few wrappers in half, I tried wetting the disks first. That made them pliable.
When I finally got past that, I put them in the pot to steam. They all stuck together. They came out in a big sticky ball. Everyone just grabbed a peice of the heap and ate. Taste ‘s good but needs to be separated wth lettuce leaves throughout.
When I finally got past that, I put them in the pot to steam. They all stuck together. They came out in a big sticky ball. Everyone just grabbed a peice of the heap and ate. Taste ‘s good but needs to be separated wth lettuce leaves throughout.
My family and I loved these – we are a large group, so I doubled the recipe. Was a little disappointed in the ‘wrappers’ . I bought egg roll wraps, as well as some of the other reviewers. They were sticky but tasted ok. I also used both steamer baskets, and added 3 mins. to steam time. Next time I’ll steam in two batches. I also remembered, as did another reviewer, that Robin had made a sauce including rice vinegar. Wish I had read the reviews B4 cooking —
However, it is GREAT to steam an enitre meal.
Making the rolls themselves was also easer after watching Robin. I probably would never have attempted this recipe without her show. Thanks Robin, for bringing some different chicken, salmon, and TASTY meals to our family.
However, it is GREAT to steam an enitre meal.
Making the rolls themselves was also easer after watching Robin. I probably would never have attempted this recipe without her show. Thanks Robin, for bringing some different chicken, salmon, and TASTY meals to our family.
I read the recipe and it isn’t how she prepared it on the show. She didn’t mix the cellaphane noodles in with the other ingredients. It also doesn’t show the recipe for the dipping sauce. I copied the recipe another reader passed on from Ming Sai. It sounds much better anyway. I’m going to make these because they sound very good.
The recipes really should be written as they are prepared on t.v.
Ming has a recipe for Soy Dipping Sauce (boiled Garlic Chive Dumplings) that is similar to the one I throw together for all kinds of meats and meals. Soy Sauce – 1/3 cp, Rice Vinegar – 1/3 cp, Sesame Oil – 1 tsp, Sambal (or any hot Asian chili sauce/oil) – 1 TBL. Mix together, and toss 1/.3 cp of Scallions on the top. You can keep and make in larger batches, only adding the scallions for current needs. After a few times, you won’t have to measure – you’ll just know what works for you. I’ll add ginger and/or garlic if the Mixture is to be a marinade.
Every one of these items can be purchased in a regular grocery store.
Chicken – I would have shredded the pieces instead of cubing (personal preference). Scallions inside are nice also.
Cellophane Noodles (made from Rice Flour) – They are too long and difficult to bite and can catch in your throat. I just snip the soaked noodles into 2″ pieces or so with a scissors before using or serving. Regular and/or Asian Grocery.
The wrappers are the hardest to find. Most Spring Roll Wrappers I found are wheat and thicker like an egg roll. Even with all the Asian stores near us, the rice flour ones proved elusive. However – I found the Tapioca Flour wrappers at the local Vietnamese Grocery. Spring Rolls in restaurants are most likely a Thai or Vietnamese recipe and use the wrappers that are made of the Rice or Tapioca Flour – which will become translucent (and much easier to roll.)
Btw, I’m also irritated that Food Network won’t go back and correct recipes – or won’t make sure that the recipes and methods are what the Hosts use on the shows. At the very least, any differences should be presented as alternatives.