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Chicken Spring Roll

Chicken Spring Roll

Ingredients

  • 2 ounces Thai Kitchen Thin Rice Noodles or rice vermicelli
  • 12 (8 1/2-inch) round rice papers wrappers
  • 1 cup (1/2 pound) cooked chicken, shredded
  • 1/4 cup carrots, julienne thin strips
  • 1 cup cucumber julienne cut, peeled and seedless
  • 1/4 cup fresh mint leaves
  • 12 pieces fresh green leaf lettuce leaves (3 by 5 inches), cut along the rib, remove rib

Prep Time:

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Cook Time:

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Serves:

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Recipe courtesy of Thai Kitchen and Simply Asia with Chef Katie Chin

For a quick and easy sauce use Thai Kitchen’s Red Chili Dipping Sauce.
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Preparation

  1. Bring 6 cups of water to a boil. Cook rice noodles for 2 to 4 minutes or until soft. Drain; rinse with cold water to cool. Set aside.
  2. Spread a damp towel on a counter. Fill a pan with hot water. (Keep a bowl of hot water next to pan and towel, as you will need to occasionally refill the pan with water). Arrange all ingredients to be within reach.
  3. Dip one rice paper sheet in hot water to wet completely. Set on damp towel. The rice paper should become soft and pliable immediately.
  4. Arrange one-twelfth amount of the chicken in a horizontal line to the bottom third (2 1/2 inches from the bottom and 1 inch from right hand side)of the rice paper wrapper.
  5. Place a small portion of rice noodles over chicken. Distribute some cucumber, carrots and 4 to 5 mint leaves over noodles. Place one lettuce leaf over mint leaves.
  6. Fold the bottom half of rice paper wrapper over filling, while using your fingers to press down on the ingredients.
  7. Fold the right hand side of the rice paper over to enclose theingredients in the bottom of the roll.
  8. Pressing gently on the ingredients with your fingers, gently roll the rice paper tightly upwards to form a cylinder log. Repeat these steps to make the remaining spring rolls. Serve immediately with dipping sauce.