Fresh Spring Rolls


1 package dried rice rolls (also called "rice paper")
1 cup fresh cilantro leaves
1 cup fresh sweet basil, roughly chopped
1/2 large cucumber, sliced into thin pieces
1 carrot, grated
1 cup cabbage (shredded)
easy peanut sauce for dipping


Except for the rice rolls, place each ingredient in a separate bowl and set aside.
Fill a large bowl or pie pan half full of hot water; water must be hot but cool enough to touch. Place bowl and wrappers on a clean working surface.
Place one of the rice papers in the bowl of hot water for about 30 seconds- you may have to press the wrapper down. The rice paper will soften. When the wrapper is soft, remove from water and place on the clean working surface. (Note: leaving it in the water too long can cause the wrapper to get too soft, and it won't stick together for the next step)
Working always horizontally, place slices of the chicken (or tofu/seitan) in the middle of the wrapper. Place some of the cucumber, carrot, fresh cilantro, basil, and cabbage on top.
Begin to roll by folding the right and left sides of the rice paper over the ingredients.
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.




Serve with peanut sauce, or experiment with other Asian-style sauces.


8 servings


Friday, December 4, 2009 - 10:33pm


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