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Spring Rolls Night with CHS

October 12, 2009 at 2:20 pm
By Margaret Taylor '10

After a good dusting of snow all morning and afternoon, the weather here at Carleton is about as far away from springtime as one can get.  But it’s always the right time to enjoy spring rolls.  Last Friday night the Coalition of Hmong Students (CHS) shared the deliciousness with the rest of us courtesy of Asia House’s kitchen.

“A lot of Asian cultures have some form of spring roll,” Pa Lor ’11 explains.  The purpose of spring roll night was to introduce students to this culinary achievement and to get students together to have fun.

Asia House’s cheery, bright red living room was crowded with students while CHS cooks bopped in and out of the kitchen with udon noodles.  Borr Vang ’12 and Via Yang ’11, the co-chairs of CHS, welcome everybody here.  For the benefit of those of us who wouldn’t know rice paper if it came up and bit us, Borr demonstrated how to make them.  Then we all lined up at the buffet table in the middle of the room and followed his lead.  Soon we were all enjoying spring rolls like pros and everybody was having a good time.  Yum!

For your information, here’s how to make a spring roll:


  • rice paper
  • udon noodles
  • cucumber
  • shredded carrots
  • cilantro
  • avocado
  • chicken, beef, or Krab

1.  The rice paper starts out stiff like a flat taco shell.  Dip it in a bowl of warm water to soften it.
2.  Spoon in the fillings that you want.
3.  By this point, the rice paper should be nice and soft and stretchy.  Wrap up your spring roll like a burrito.
4.  Dip in sweet and sour sauce and enjoy!