Fresh Spring Rolls
By: Helen Pitlick
Published: Friday, December 4, 2009 - 10:33pm

Ingredients




1 package dried rice rolls (also called "rice paper")
1 cup cooked chicken, turkey, shrimp, bake
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

Preparation

1 Except for the rice rolls, place each ingredient in a separate bowl and set aside. 2 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. 3 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) 4 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. 5 Begin to roll by folding the right and left sides of the rice paper over the ingredients. 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.

About


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