Fresh Spring Rolls
Serve with peanut sauce, or experiment with other Asian-style sauces.
Total Steps
6
Ingredients
8
Tools Needed
4
Ingredients
- 1 package dried rice rolls (rice paper)
- 1 cup cooked protein (chicken, turkey, shrimp, baked tofu or seitan), cut into bite-size pieces and tossed in 2-3 tablespoons fish sauce or soy sauce
- 1 cup fresh cilantro leaves
- 1 cup fresh sweet basil, roughly chopped
- 1/2 large cucumber cucumber, sliced into thin pieces
- 1 carrot carrot, grated
- 1 cup cabbage, shredded
- easy peanut sauce for dipping(optional)
Instructions
Step 1
Except for the rice rolls, place each ingredient in a separate bowl and set aside.
Step 2
Fill a large bowl or pie pan half full of hot water; water must be hot but cool enough to touch. Place the bowl and wrappers on a clean working surface.
Step 3
Place one rice paper in the bowl of hot water for about 30 seconds, pressing the wrapper down until soft. When soft, remove from water and place on the clean working surface.
Step 4
Working always horizontally, place slices of the cooked protein (chicken, tofu, or seitan) in the middle of the wrapper. Place some of the cucumber, carrot, fresh cilantro, basil, and cabbage on top.
Step 5
Begin to roll by folding the right and left sides of the rice paper over the ingredients.
Step 6
Fold the bottom side up and roll, trying to keep your rolls as tight as possible. To secure the roll, simply dip your fingers in a little water and wet the end flap, then press to seal.