One word to describe these spring rolls — fresh! I’ve enjoyed fresh spring rolls for years at some of my favorite Asian restaurants, but for some reason, I always thought there was some mystery in preparing them myself. But I came across the rice paper the other day and discovered that all you have to do to prepare the rice paper is dip it in water! So I picked up my fresh ingredients to create these wonderful, fresh, flavorful and fast appetizers. I thought the rice paper would be tricky to roll and work with, but that wasn’t the case at all. The best part about these rolls is that you can add your favorite ingredients, leave out your least favorite, and add more of just what you like! You are the master!
Preparation
Prepare fresh ingredients and arrange on a large plate so everything is at your fingertips for rolling.
When it comes to preparing the chicken and the prawns, you can use the simplest methods to cook. I just roasted the chicken in the morning and quickly steamed the prawns.
Dip the rice paper in water for a few seconds and place on dry, clean surface. You will see the paper will quickly become soft and pliable. Place a couple slices of the prawn and chicken in the center, and then lightly layer the other ingredients on top. Be careful to not add too much. Just a lettuce leaf or two, a few leaves of the herbs, a sprinke of carrots, etc. Now roll your little package up. If you’re a little unsure, here’s a quick video I came across that demonstrates how easy it is.
For the peanut sauce, combine all ingredients (except crushed peanuts) in small saucepan and bring to light boil, turn off heat and stir for a minute or so. Place in small dipping bowl and garnish with crushed peanuts.
Serving Suggestion: Perfect as a starter to any meal and as a light snack or meal. Dip them in the peanut sauce or your favorite dipping sauce. I like a mixture of a little soy sauce and a little rice wine vinegar.
