Vegan Ginger Chicken Spring Rolls
In for a review is another Vegetarian Plus item, this time it’s Vegan Ginger Chicken. Not content with just serving it atop of a starch, I made spring rolls.
The lightness of the lettuce along with the refreshing flavors of mint, basil and cilantro contrasts nicely with the savory chewiness of the ginger chicken pieces. Made from soybean fiber and protein, the texture and taste of the mock meat is very similar to what you would find in a Chinese restaurant, but now available in the frozen food section.
In this hot weather, I’ve been making spring rolls on demand for a no sweat lunch, kinda like a rolled up salad.
Just wash and spin dry several heads of baby lettuce, and store in the fridge until ready to use. (I’ve found if I don’t have already cleaned lettuce, I’m too lazy to make just a couple of spring rolls. But if it’s ready to go, then it doesn’t seem like that much work to make; it’s just assembly. Weird, huh?)
And instead of the usual rice noodles, I went with the super-easy-to-use, just-rinse-and-go kelp noodles. Then, it’s just a matter of heating up the veggie chicken and rolling it all up. Easy peasy, summer breezy.
Vegan Ginger Chicken Spring Rolls
Makes 4 rolls
Filling
1 package Vegetarian Plus Vegan Ginger Chicken
1 package kelp noodles, rinse before using
2 heads baby romaine lettuce, shredded
1 small carrot, julienned
1 green onion, thinly chopped
Fresh mint, chiffonade
Fresh basil, chiffonade
Fresh cilantro, chopped
4 eight inch round rice paper sheets
Hoisin sauce (homemade or store-bought)
Sriracha or chili garlic sauce
Defrost the package of Vegan Ginger Chicken and heat up on the stove top as directed on the box. Cut into smaller, bite-sized pieces and set next to the other prepared ingredients.
Fill a large bowl with cold water and dip one rice paper sheet into the water for about 15 seconds or so. Place the rice paper sheet on a flat work surface.
In the center, spread a bit of each of the filling ingredients, adding more or less of each item as desired. Fold in the sides of the rice paper sheet over the filling and firmly roll up. Gently press the seam to seal. Place seam side down on a serving plate. If you’re making more than a few rolls, cover with a damp towel to keep them from drying out while you’re working.
For the dipping sauce, combine a spoonful of the hoisin sauce with a bit of the sriracha to desired spiciness. Thin with a little water if the sauce appears to be too thick.
Slice each roll in half and serve immediately with the dipping sauce.
Disclosure: I received the product free of charge from the company to review. The opinions and experience with the product expressed herein are my own. There was no pay to say.
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