Vietnamese Spring Rolls
These fresh spring rolls are gluten free, fresh and tasty! The Vietnamese spring rolls make a great appetizer or main dish. They are fun to make with a group of friends or the whole family!
Servings: 6 people
Cost: 15
Ingredients
- Rice Paper
- Chicken Cooked, Thinly Sliced
- Bean Sprouts
- Cucumber Shredded
- Carrots Shredded
- Bibb Lettuce
- Cilantro
- Thai Basil
- Mint
- Rice Noodles
Instructions
- Prepare the ingredients. Shred and chop the vegetables. Cook and slice the chicken. Cook the rice noodles.
- Fill a large bowl with warm water and dip the rice paper to make the rice paper pliable. Just a few second is all it takes for the paper to un-stiffen!
- Place the rice paper on a cutting board or clean surface.
- Fill the rice paper with a small amount of each ingredient. Be careful to not over-fill.
- Wrap the rice paper by folding in the sides on to the ingredients and then rolling from the bottom to the top, rolling and wrapping, rolling and tucking. Make sure the roll is tight!
- Place the finished spring roll on a cookie sheet and cover with plastic wrap.
- Enjoy fresh (the best way - right away!) or save for 1-2 days in the refrigerator.