Roll with the punches – Chicken Egg Rolls, Vietnamese Summer Rolls & Banana Spring Rolls

July 3, 2020

Author: KatieChin

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Hi Cooped Up Cooking with Katie & Becca Fans –  Here the three recipes  from our ROLL WITH THE PUNCHES show today!



Hoisin Peanut Sauce:

  • ½ cup (125 ml) hoisin sauce
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons water
  • 1 tablespoon rice vinegar or white vinegar
  • Crushed roasted peanuts for garnish

Summer Rolls:

  • 2 oz (50 g) dried rice sticks or rice vermicelli
  • 1 teaspoon dark sesame oil
  • 16 medium-sized raw shrimp
  • 1 package 12-in (30 cm) round rice paper wrappers
  • 1 cup (100 g) fresh bean sprouts, ends trimmed
  • 1 cup (105 g) carrots, cut into matchsticks
  • 4 tablespoons fresh mint leaves
  • 4 tablespoons fresh basil leaves
  • 8 large or 16 small red leaf lettuce leaves, cut in half lengthwise


  • Make the sauce: Bring the hoisin sauce, peanut butter, water and vinegar to a boil in a saucepan over moderately high heat. Immediately remove the saucepan from the heat. Transfer to a small serving bowl. Garnish the sauce with crushed peanuts. Set aside.
  • Place the rice sticks in a large bowl. Pour enough hot water over to cover. Let stand until softened, about 10 minutes. Drain and rinse with cool water. Toss with the sesame oil.
  • Add the shrimp to boiling water; reduce the heat to medium. Cook the shrimp until it turns pink, about 2 to 3 minutes. Drain. When cool, remove the shells. Cut each shrimp in half lengthwise, devein and set aside.
  • Fill a large, flat bowl with warm water, making sure it is large enough to fit the rice paper wrappers. Lay a clean towel on the workspace in front of you. Carefully dip a rice paper wrapper into the water, just to get it wet all over, trying not to crack it. It will still be slightly hard. Remove it from the water and lay it onto the clean towel, where it will continue to soften.
  • Layer a small amount of each of the ingredients on the bottom 1/3 of the wrap. Start with a lettuce leaf, then about 1 tablespoon of bean sprouts, then 2 to 3 pieces of shrimp, then some noodles, followed by some pieces of carrot, and then top with 2 leaves of the basil and 2 leaves of the mint. Fold up the bottom 1/3, fold in the sides and roll up the rest of the length to make an egg roll shape. Set aside and continue with the rest of the ingredients until all of the rice paper wrappers are used. Cut rolls in half on a diagonal. Serve with hoisin peanut dipping sauce.


  • 4 or 5 medium dried shitake or black mushrooms
  • 2 whole chicken breasts (about 2 pounds)
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 2 pounds bean sprouts
  • 3 tablespoons vegetable oil
  • 2 teaspoons salt
  • 2 teaspoons five spice powder
  • 3 tablespoons vegetable oil
  • 1/2 cup shredded canned bamboo shoots
  • 1/2 cup chopped green onions (with tops)
  • 1 pound eggroll skins
  • 1 egg, beaten
  • vegetable oil


Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; shred caps. Remove bones and skin from chicken; shred chicken. Mix chicken, 1 teaspoon salt and the cornstarch. Rinse bean sprouts in cold water; drain.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Ad 3 tablespoons vegetable oil; rotate wok to coat side. Add bean sprouts, stir-fry 2 minutes. Mix 2 teaspoons salt and the five spice powder, stir half of the mixture into bean sprouts. Remove bean sprouts from wok.

Add 3 tablespoons vegetable oil to wok; rotate to coat side. Add chicken; stir-fry until chicken turns white. Add mushrooms and bamboo shoots; stir-fry 2 minutes. Stir in bean sprouts, remaining five spice powder mixture and the green onions; drain thoroughly and cool.

Prepare eggrolls: Place 1/2 cup mixture slightly below center of eggroll skin. Cover remaining skins with a dampened towel to keep them pliable. Fold corner of eggroll skin closest to filling over filling, tucking the points under. Fold in and overlap the two opposite corners. Brush fourth corner with egg; roll up enclosed filling to seal. Repeat with remaining eggroll skins.

Heat vegetable oil (2 inches) in wok to 35o degrees. Fry 4 or 5 eggrolls at a time until golden brown, turning 2 or 3 times, 2 to 3 minutes. Drain on a cookie sheet lined with paper towel. Serve with plum sauce and enjoy!


  • 4 spring rolls
  • 4 bananas
  • Lemon Juice
  • Water
  • Oil for deep-frying
  • Powdered Sugar for dusting
  • Mint leaves for garnish
  • Store-bought caramel sauce


Separate the spring roll wrappers and place under a damp towel.  Pell the bananas and slice each banana into grhee pieces.  Coat the banana pieces with a little lemon juice.  Place the banana pieces in a straight line in a the bottom third of a spring roll wrapper.

Start rolling the spring roll wrapper githly, folding in the edges asyou go along to form a uniform spring roll.  Seal the last tip with a little water.  Repeat with remaining bananas.

In a wok or deep skillet heat 2-3 inches of the oil to 350 degrees F.  Deep-fry the spring rolls until godlen brown for about 30 seconds to 1 minute, turning frequently. Place on a wire rack or paper towel lined baking sheet to cool.  Cut each spring roll in half (at an angle), place on plate and dust with powdered sugar.  Drizzle with caramel sauce and garnish with mint.  Serve immediately.