Spring Rolls

If you've never had spring rolls before, give these a try! They are pretty easy to make and not too overwhelmingly oriental for picky eaters.

1/2 package of spring roll wrappers (about 22 wrappers)*
2 TBS olive oil
2 garlic cloves
1 large carrot, julienned (or you can toss in a food processor and chop into small bits)
1 large stalk celery, thinly sliced
1 bag coleslaw
1 c. bean sprouts (optional)
1 c. cooked chopped chicken
2-1/2 TBS soy or tamari sauce (use a little less if tamari)
1 TBS sesame oil
2 tsp rice vinegar
1 tsp garlic salt

Saute garlic, carrots and celery in olive oil for a few minutes. Add coleslaw & bean sprouts and saute till all is crisp-tender. Add chicken and seasonings and stir to mix. Taste it and add anything else it might need.

Preheat oven to 400 degrees.

In a frying pan big enough to fit the wrappers, bring about 1/2" water to a boil. Put a spring roll wrapper in the water and leave for about 15 seconds. Use tongs or a fork to remove the wrapper to a plate. Put about 1/4 c. filling in the middle. Fold the sides of the wrapper in. Roll the spring roll and place seam side down on sprayed baking sheet (or line with parchment paper.)

When the tray is full, spray the top of the spring rolls with cooking spray. Bake for about 12 minutes. Remove tray from oven, and flip all the spring rolls over. Spray the tops with cooking spray, and put back into oven to bake for 12 more minutes.

*The package of spring roll wrappers I purchase are made of tapioca starch, so they do not contain gluten. They cost about $1.79 at the local asian market and had about 45 wrappers in one package. Be very careful with them, they are fragile and break easily!

DIPPING SAUCE

Mix together:
1-1/2 TBS rice vinegar
1/2 TBS sucanat
2 tsp soy sauce
1 tsp sesame oil
dash chili powder
1/2 tsp garlic powder
1/2 tsp sesame seeds

Dip spring rolls into sauce.