Makes 10 rolls

Once you know how easy it is to use the supermarket's readily available spring roll wrappers, you can make these rolls with "whatever" you want: chicken, crab, lobster, or just vegetables. You're totally in the driver's seat.

1 tablespoon peanut oil, plus a little extra for brushing
4 ounces bagged ready mixed coleslaw, the tri-colored kind, without the dressing
8 ounces "whatever": cooked chicken that's been shredded, crabmeat, chili: it's up to you (okay, maybe not the chili)
3 tablespoons of your favorite spicy Asian stir-fry sauce, plus extra for dipping
10 large spring roll wrappers
White and black sesame seeds or just one type, if you can't find both

Preheat the oven to 375°F. Heat a wok until it's almost smoking, then add the oil. Add the coleslaw and "whatever" and stir-fry until the slaw is slightly wilted, about 1 minute. Stir in the sauce and remove from the heat. Allow to cool slightly. Place one wrapper on the counter with a corner pointing at you. Put approximately 2 tablespoons of the filling in the center of the wrapper. Fold the nearest corner of the wrapper up, covering the filling. Fold in the two sides and finish by rolling the wrapper away from you. Moisten the very end with a dab of water to help it stick and hold the whole thing closed. Brush the tops very lightly with oil. Sprinkle with the sesame seeds.Bake at 375°F until lightly browned. Cut on the diagonal and serve with extra sauce for dipping.

Copyright © 2008 by Sam Zien. All rights reserved.