Spring into Summer Rolls

By Potterfan1029

No frying needed for these delicious rolls. Rice paper wrappers are simply moistened, then used to envelope a light and tasty filling of savory sautéed chicken, fresh herbs, cucumber and carrots.

Ingredients

• 1 tbsp oil
• 1 small clove garlic, chopped
• 1 -inch piece gingerroot, chopped
• 1/2 lb ground chicken
• 1/2 cup, plus 1 tbsp Thai peanut sauce
• 1 tsp sugar
• 1 tsp chili paste with garlic
• 4 (8-inch) rice-paper wrappers
• 1/2 cup fresh basil
• 1/2 cup fresh cilantro
• 1/2 cup fresh mint
• 3/4 cup finely julienned cucumber (thin strips)
• 3/4 cup finely julienned carrot (thin strips)
• 1/2 lime

Details

Servings 4

Preparation

Step 1

1. In medium skillet over medium high, heat oil. Add garlic and ginger. Cook just until sizzling. Stir in chicken, breaking into fine pieces with back of spoon. Cook, stirring constantly, until chicken is cooked through, about 3 minutes. Stir in 1 tbsp peanut sauce, sugar and chili paste.

2. Fill shallow pie plate with very warm water. Working 1 wrapper at a time, submerge until pliable, 30 seconds.

3. Place wrapper on work surface and place 1/4 of each herb on wrapper, about 1 inch from bottom edge and 3/4 inch from each side. Top herbs with 1/4 each of chicken, cucumber and carrots. Roll to enclose filling, then fold in sides and continue rolling tight¬ly to end. Repeat with remaining ingredients.

4. Place remaining peanut sauce in small bowl. Squeeze in lime juice; stir to combine. Place in center of platter. Cut rolls in half, arrange on platter and serve.