A couple months ago I discovered Wanderlust Yoga Studio in downtown Austin and since then it has become one of my favorite spots in town. I practiced yoga for three years back in college, but never really found time for it after I started working. Tried to pick it up a few times but failed. I thought that yoga practice was too slow paced. And I often had a difficult time calming down and concentrating, because my mind was always somewhere else. The fast pace of life didn’t stop after I moved to the US. In fact, time seems to be flying by even faster. Being my own boss has brought me the fear that my business will stop growing the moment I stop working. So I work constantly, from the time I wake up until night, and on the weekends, as well. Until I hit a wall of burnout. Then I’ll be lying in bed for days without any motivation. And depress myself into a dark mindset where I lose all confidence and see no hope. Burnout became a problem when its frequency changed from once every three months to once every three weeks. At one point I realized that I needed to slow down. I needed to give my mind some air and space so it could breathe.
So I’m back in the yoga practice after a 15-year hiatus. Three or four times a week, no matter how much work has piled up on my to-do list, I go to the candle-lit room, sit down in a hot room with funky music in the background, and force my mind to leave my work behind and focus on keeping my arms straight. Then the magic happens after I walk out the studio with a soaked T-shirt and extremely sore shoulders. I found that my steps become lighter and my nerves calmer. My mind is able to concentrate again. This summer I set a goal for myself – slow down the pace of life to build a healthy body and mind. Some of my actions include:
Stop working and try to find what matters most when I start feeling overwhelmed with work. Practice yoga 3 to 4 days a week, and go for a short walk whenever I can. Eat more fruits and vegetables and cook healthier dishes.
Today’s recipe is the result of the third item on the list above, one that I cannot wait to share with you. Stuffed with juicy chicken, crisp vegetables, and light tender rice noodles, these spring rolls are perfect for a light summer dinner or an appetizer for your backyard grilling party. They are great snacks to eat after a workout as well, because they contain the right amounts of protein, carbs, and fats.
Cooking notes
Here are a few cooking tips that will help you make better chicken spring rolls:
1. Ingredients you need
I always love adding some rice vermicelli into my spring rolls, because it adds a tender texture. You can switch it to any type of vermicelli, such the ones made with potato starch or mung beans. You can also replace it with the magic zero-calories noodles. The nutty dipping sauce requires a few Chinese ingredients, which you can get at The Mala Market.
2. How to wrap the rice paper rolls properly
Soak the rice paper in warm water very briefly, about 5 seconds or less. I usually use a large skillet to soak the rice paper, which fits the rice paper wrappers. If you do not have a pan that is large enough, simply rotate the rice paper in a big bowl of water until it’s fully covered with water. The rice paper should still hold its shape and still be a bit stiff. Start assembling the rolls now. The wrapper will keep softening as you roll it up. If you soak the rice paper for too long, it will become too soft and will be difficult to work with. I prefer to use a cutting board as my working surface. Wipe the surface with a thin layer of water at the beginning and it will make the rolling easier.
3. How to create your own recipe
There are unlimited combinations of ingredients you can use in chicken spring rolls and they are all very delicious. You will need chicken, some crunchy vegetables (preferably with different textures), one ingredient with a tender texture, and some herbs. Chicken meat – you can replace it with leftover rotisserie chicken or boneless thighs. I roasted my chicken in the oven, because it allowed me to work on the prep of the other ingredients while it was cooking. But feel free to blanch or pan-roast your chicken, as well. Vegetables – bell peppers, lettuce leaves, zucchini, and sliced radishes work well in this recipe. Feel free to add or replace the ingredients. Herbs – adding one refreshing herb that is slightly spicy will help bring out the flavor of the rest of the ingredients. I chose green onion and cilantro. You can replace them with mint or basil, as well.
4. Dipping sauce
I love serving these rolls with the nutty sauce listed below. But you have a few other options, too:
Easy homemade hoisin sauce or bottled hoisin sauce. Homemade black bean sauce. Or one of these dumpling dipping sauces, as a lighter option.
5. What to do with the leftovers?
These spring rolls taste best when they’re freshly made, but they will hold up well for a couple of hours. If you’re serving them for dinner or for a party, you can make them the same day you plan to serve them. Store the rolls on a big tray covered with plastic wrap. And only slice the rolls in half when you’re ready to serve them. The leftovers will stay good in an airtight container in the fridge overnight. The rice paper will toughen up the longer you store it, but I’ve left mine in the fridge for a day and they were still tasty.
More dim sum recipes
Cheesy Shrimp Baked Spring Rolls Cantonese Chicken Egg Roll Thanksgiving Leftover Curry Puffs Sticky Rice Cake with Red Bean Paste
If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.
