Sesame-Soy Chicken Spring Rolls

Fresh and light, these spring rolls are bursting with flavor thanks to toasted sesame oil and soy sauce! And the hint of Chinese mustard adds just enough heat to round out all the flavor. You will love them - you can use up leftover chicken or shrimp, or, for a veggie version, subsitute tofu for the chicken.


Sesame-Soy Chicken Spring Rolls

2 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/4 teaspoon Chinese mustard powder
1 cup shredded carrots
4 spring roll wrappers/skins
Romaine lettuce leaves, rinsed and patted dry
1 cup diced cooked chicken

In a medium bowl, whisk together the soy sauce, sesame oil, and mustard. Fold in the carrots.
Working one wrapper at a time, soak the wrappers according to the package directions and arrange on a flat surface (typically, the package says to soak the wrappers for a few seconds in warm water, until transparent - if you soak too long, they fall apart, and if you don't soak long enough, the wrappers are too firm to roll).

Top the wrapper with lettuce, the carrot mixture and the chicken. Roll up part of the way, fold in the ends and roll up tightly.
Cut spring rolls crosswise, on a diagonal, and serve with additional soy sauce on the side.

Serves 4


Photo: rakratchada torsap