Hello! December was kind of the worst for me cooking-wise. I had this vision of a month of candy recipe posts, but they all failed miserably. Towards the end of the month I decided to cleanse my creative palate with a classic Fieri recipe: chicken avocado egg rolls.
Years ago Isa Chandra Moskowitz blogged on The PPK about making egg rolls for Joaquin Phoenix and didn’t include a dough recipe because she said it was a nightmare (sadly the post seems to me gone, but it was a good one). I decided to double up on spring roll wrappers instead of trying to mimic egg rolls, and they provide a satisfying crunchy, chewy texture.
The first food I ever learned how to cook myself was instant ramen. Specifically Top Ramen‘s “oriental” flavor (Can someone please change that name? Ugh), which is accidentally vegan. When I saw Fieri’s Wakka Wakka salad recipe, which is basically a cabbage salad accented by crunchy, uncooked ramen noodles, I was instantly transported back to my days of munchin’ on raw ramen blocks while sitting on the floor of my mother’s kitchen. I adjusted the dressing and added a few handfuls of spinach to this salad so that it would have at least some nutritional value, but you can add whatever veggies you like.
Fieri serves this salad atop a pile of fried wontons, but this is also optional (although very delicious). If you choose to go this route, it may be hard to find wonton wrappers without egg. I couldn’t find any at my local grocery store or Whole Foods and had to pay a visit to Chinatown to get egg-free wonton skins. Still, worth it!
Recipe and more photos below the cut. Enjoy!