Ohad. 1982. Living in Tel Aviv for the past few years. Software Engineer. Food Photographer. Pastry chef and a blogger. A professional photographer since 2014. In love with food from all its aspects. From the raw materials to the empty plate left by the hungry guest. This blog is my place to share recipes, experiences, recommendations or just pictures.
A few things you did not know and always wanted to ask:
- Many confuse this dish and egg roll which is similar to it, but while a spring roll is made of thin dough (usually rice based dough or dough that is made of peeled wheat and water), the egg roll is made of a thicker dough coated eggs (there fore its name).
- Spring Roll (Chinese, 春卷) is a Chinese and Vietnamese food, its combined from a crepe stuffed with anything and sometimes fried.
Materials:
Rice Paper:
- 8 rice wrappers
- 4 cucumbers
- Water bowl that can accommodate one rice wrapper
Chicken:
- 300g chicken breast (half butterfly)
- 1/2 cup sweet chili sauce
- 1/4 cup soy (preferably of sweet, otherwise add 1/2 teaspoon of suger)
- 1 tablespoon crushed coriander seeds
- 1 teaspoon black pepper
Filling:
- 1 medium beetroot
- 2 carrots
- 1/2 Chili Pepper
- A handful of mint
- A handful of coriander
- A handful of chives
- A few comments:
- You can use fish, shrimp or tofu stir-fried in the same sauce instead of the chicken.
- For those who want no sugar, there is a sweet chili sauce without sugar, you can use any kind.
- The chili pepper is optional, of course. and its amount depends on your love for spicy food.
- You can use thin sliced carrots the same way as the cucumber.
- After you take the chicken out from the oven, you can drizzle a little of the sauce onto each spring rolls.
Let's start cooking:
- Let's start with the chicken: we mix all the sauce ingredients in a fireproof bowl.
- rub the chicken witht the sauce and add it to the bowl.
- Grill in a hot oven (200 degrees) about 20-25 minutes or until chicken is done (if this is a really big thick piece it may need more time).
- Meanwhile, prepare the rest of the filling: the carrots and beetroots should be cut like matches the length of about 7 cm and put each in a bowl.
Note that you can also cut it shorted but not longer than that otherwise you will not be able to fold the spring roll. - Chop the chives and put in a bowl.
- The leaves of the coriander/mint should be separated from stems and place in bowls.
- Slice the chili pepper very thinly and place in a bowl.
- And back to the chicken: Remove from the oven and leave to cool down on the counter.
- Now there are two options: "Crumble" the chicken with your hands (just separate and "cut" the meat with your hands) or cut the chicken into strips the length of about 7 cm width of approximately 1 × 1 cm.
- The final step before the assembly: slice the four remaining cucumbers very thinly using a peeler or mandolin.
- Assembly: Place a wet towel on a cutting board.
- Dip a rice wrapper in the water bowl and remove it after a second. Place it on top of the towel.
- Place 4 slices of cucumber center with a little overlap to each other.
- place a little amount from the chicken crumble or use 2-3 slices (depending on which options you chose in Section 8) at the center of the rice wrapper.
- Sprinkle over a few leaves of mint and coriander. And some chopped chives.
- Sprinkle over a few pieces of beetroots and carrots matches.
- Put 2-3 slices of chili (optional).
- Fold the two sides of the wrapper onto the vegetables and roll from the unfolded side.
- Serve with soy and chili sauce.
