There has been many recipes that I have always wanted to attempt and have just never gotten around to it. Spring rolls are a prime example. I devour them in restaurants, pass by them at the grocery store and think to myself, “they cannot be that difficult to produce”. Then time passes by and I forget all about them, that is until a few weeks ago when I made rolls with friends. Hannah, my muse for this recipe, thought it would be fun if the she and her dinner guests worked together to peel,chop, and roll to make spring rolls for the first time. Dinner preparation became a fun adventure for us to work on while we swapped our stories of life and work. With trial and error, all three of us made a few not to messy rolls to enjoy. Our experience was so much fun and proved just how uncomplicated these are to make. I decided that I would make my own at home and share here. Needless to say, I got Will’s stamp of approval on them. Enjoy!
2-3 cups almost hot water
8x 9-inch rice noodle disks
2- 3 cups washed lettuce
2 celery stalks, cut into thin match sticks
1 medium carrot, cut into thin match sticks
a 4 inch section of cucumber, cut into match sticks
16 Thai basil leaves
16 mint leaves
8 sprigs of cilantro
*Optional 3 oz cooked vermecelli noodles chilled or cooked brown rice
2 chicken breasts OR cooked shrimp
sweet chili sauce for dipping
Marinade chicken in teriyaki sauce for a few hours or up to a day ahead. Cook chicken on grill.
Heat a large skillet of water over medium heat. Place one rice noodle disk into the water at a time. It will only take about 5 seconds to soften. Lay it out onto a flat surface.
Place some lettuce, vermicelli/rice, carrot, cucumber, 2 basil leaves, 2 mint leaves and a sprig of cilantro just a little of center of the noodle disk leaving the edges clear. Place 3-4 pieces of chicken/shrimp over the noodles and vegetables.
Pull the shortest portion of the noodle over the filling snugly and start to roll it up. Fold in both sides and then continue to roll up the spring roll.
Place a moist towel over the finished roll/s while you finish making the rest.
You can make these a couple of hours ahead of time if you wrap them carefully in plastic wrap and store them in a covered container in the refrigerator.
Adapted from Cooking Weekends