Spring Rolls

Spring Rolls
Spring Rolls

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    heapin Tbs. each minced fresh ginger adn garlic

  • 1

    Tbs. each sugar and fish sauce

  • 2

    Tbs. vegatable oil

  • Black pepper to taste

  • 1

    lb. boneless, skinless chicken thighs

  • 1

    head green lettuce, seperated into leaves. ribs mostly removed

  • 1

    seedlesss cucumber, cut crosswise into thirds, and then into thin strips

  • 3

    peeled and shredded carrots

  • 1

    large red bell pepper, cut into thin strips

  • 1

    handful cilantro sprigs

  • 1

    handful fresh mint leaves

  • 12-24

    sheet of rice paper

Directions

Mix ginger, garlic,fish sauce, sugar, pepper, and oil into a medium bowl. Add chicken; toss to coat. Heat skillet over medium high heat until wisps of smoke start to rise. Add chicken; cook until cooked through and browned abotu 5 mins. cool and cut into thin strips. Prepare veggies and frsh herbs for assembly, Fill a meduim bowl with warm tap water. working one at a time, lay a couple of lettuce leafs on work surface. Top with a little bit of chciken, followed by each of the veggies. Top with sprig of cilantro and mint leaves. Dip a sheet of rice paper in warm water for 5 secs. lay in work surface and then transfer filled lettuce leaf to lower third of rice paper. Lift bottom of paper over filling and roll tightly to form taut tube. If it is not rolled tightly enoguh roll it in a second rice paper. Repeat. Trim each spring roll off at an angle and then cut into thirds. Serve with the following sauces: Peanut Sauce Mix 1/2 C. hoisin sauce with 1 Tbs. sesame oil and 2 Tbs. of peanut butter. Ginger-Lime Sauce Mix 2 Tbs. each fish sauce and lime juice, 1/2 a tsp. each ground ginger, and red pepper flakes and 1 Tbs. each sugar and water.

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