I have three little nieces that I love to get into mischief with. This summer we are taking a trip to exotic cultures (from the safety of the house) with a little belly dancing, a little cheesemaking (Paneer), and a Thai Spring Roll buffet. So this recipe was really my test to see if I could come up with a simple lunch that could cater to everyone’s likes/dislikes – and these rolls are perfect! I can slice a variety of fresh veggies, some protein options and each of them can create their culinary masterpieces. Woot!
The recipe, such that it is, is basically what you want to eat in a spring roll. Here’s what I used:
Spring roll wrappers (these look like sheets of round paper, Asian products at the grocery store)
Chicken (I used roasted chicken from Costco)
Carrots – sliced
Bean Sprouts – sliced
Green Onions – sliced
Mushrooms – sliced
Optional: Sesame Oil
Dipping Sauce. A peanut sauce is pictured but there are many alternatives for those with nut allergies
Tip: Slice the veggies thinly, and about the length of your thumb, they will fit into the roll better after it’s folded
The spring roll sheets should be placed individually into a bowl of cold water for about 25 seconds then remove and shake off the excess liquid. Quickly place some of each of the ingredients and roll once, fold the sides in then complete rolling the rice sheet.
There you have it! They are so delicious!