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Fresh Spring Rolls (Spinach Wraps)

Stick and Ladle


  • 1 tbsp Olive Oil
  • 1 tbsp Brown Sugar
  • 1 Egg
  • Some Milk
  • 1/2 Cup Flour
  • Spinach Mixture ( 1/2 cup Spinach &1/4 cup Water - Combine them in a blender and blend until smooth.)


  • Olive Oil
  • 2 cloves Garlic (minced)
  • 5 Chinese Pechay Stalks & 1 Carrot  (grated)
  • Chicken Broth (Optional)
  • Salt & Pepper to taste
  • 1/2 cup Cooked Chicken

Peanut Butter Sauce

  • 2 tbsp Peanut Butter
  • 1 tbsp Apple Cider  Vinegar
  • 2 tbsp Honey
  • 1/4 cup Milk


  1. Spinach Wraps - Mix all ingredients. Scoop spinach wrapper mixture and pour into the pan. Swirl the pan to spread mixture. Cook in medium heat for 1 minute or until the wrapper is cooked. Note: fresh spinach spring roll wrapper is done when it gets unstuck from the pan.
  2. Filling - Sau·té garlic and unions until golden brown. Add grated Chinese Pechay Stalks & Carrot, chicken Broth (Optional) and chicken. Simmer for a min in a low heat. Add salt and pepper to taste.
  3. Peanut Butter Sauce - Combine all ingredients.
  4. Lay a piece of spinach wrapper flat on a plate. Put a piece of pechay leaf on top. Spoon some fillings across the middle half of the wrapper. Fold in the wrapper into the center starting from the bottom.
  5. Pour some peanut butter sauce on top of the freshspring rolls. Serve