A few months I posted some other wraps that were similar to this. Both recipes were unbelievably good. I’m serious. This one is a little different and doesn’t have a dipping sauce. One thing I love about these is that they’re perfect for entertaining. Make this for a dinner party and you’ll be the local eccentric condescending foodie in no time! (But seriously, eat it…)
This recipe makes about 8 wraps, enough for maybe 4 people. And just so we’re clear here, in all of my recipes I don’t want you to feel constrained to do everything I do. If you have veggies you need to use up or want to leave out an ingredient, do it! Cooking doesn’t have to be a math problem.
Chop up 1 onion, about a cup of cucumber and pineapple. If you don’t have pineapple, that’s cool, I just had some fresh that I had frozen a while back. (By the way, that’s an excellent way to keep it on hand. Buy it fresh, chop it, and freeze it in separate bags).
Add the onion to a heated, greased pan with a nice pinch of salt.
You’re going to “sweat” the onions for at least 5 minutes or until you start to see a little color on the edges.
Chop up a piece of chicken as fine as you possibly can. (Each person eating really only needs about 1/2 piece at most).
Once the chicken is *almost* cooked, you’re going to add some liquid to deglaze the pan. Here’s what’s in that little bowl: a spoonful of peanut butter, a few tablespoons of soy sauce, a chicken bouillon cube, garlic, ginger powder, cayenne pepper, about 1/2 teaspoon of liquid smoke and a little worcestershire sauce. Put on medium heat.
I had about 1/2 bag of spinach that was about to go bad, so I put in a ton of fresh chopped spinach. Remember, this is our “Why Not?” food. It doesn’t have a strong flavor and it’s super good for you, so why not? After you add the spinach, let it wilt and keep stirring or flipping the pan.
Add about 1/4 cup (or as much as you want) of chopped pineapple. Disregard those pieces of cucumber there, my bad.
Stir and take off the heat while you get your Vietnamese rice wraps ready. Again, you can get these at just about any Asian food store and maybe high end supermarkets. It cost me about $1.50 for like 80 something wraps? Crazy. If you need a breakdown or want further explanation, this may help you.
So once your wrap is soft, lay it down on the plate, or 1/2 on the plate 1/2 on the counter like me. Add a spoonful of your filling and top with chopped cucumber. You can also put cilantro up in there- it’s ridiculously good.
Fold over the sides and roll up like a burrito.
Top with some chopped cucumber or cilantro and you’ve got yourself a delicious Vietnamese style spring roll. This is making me hungry again…
1 Onion – $.89
1/2 Cucumber – ~$.40 (I got this for free though)
1 Chicken Breast – $1.09
1/2 Bag Fresh Spinach – $1.38
1/4 C. Pineapple – ~$.25
8 Spring Roll Wrappers – $.64
8 Rolls/4 Medium/Small Servings – $4.65
2 Rolls/1 Medium/Small Serving – $1.16