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.
- Note: Add or delete ingredients according to your taste. Some people prefer pork, cucumber, noodles etc.
- 1 chicken breast, cooked, cooled and thinly sliced
- 1 dozen prawns, cleaned, deveined, cooked and thinly sliced
- 8 lettuce leaves, cleaned and torn in large pieces (I prefer green leaf lettuce)
- 1 bunch cilantro, stemmed
- 1 bunchThai basil, stemmed
- 1 bunch fresh mint, stemmed
- Rice paper (can be found at most Asian stores, see photo below)
- Peanut Sauce
- Note: there are so many variations of this sauce, but this one is simple and tasty.
- ¼ cup roasted peanuts, roughly ground or crushed
- 1 cup Hoisin Sauce
- 3 tablespoons creamy peanut butter
- a little water
- Clean and prepare fresh ingredients; arrange on a large plate so everything is easy to access for rolling.
- Cook the chicken and the prawns using your favorite method. I oven-roasted the chicken and quickly steamed the prawns.
- To assemble, dip the rice paper in warm water for a few seconds and place on dry, clean surface. The paper will quickly become soft and pliable. Place a couple slices of the prawns and chicken in the center, and then lightly layer the other ingredients on top. Avoid adding too much; just a lettuce leaf or two, a few leaves of the herbs, a sprinke of carrots, and so on.
- Now roll your little package up like a little burritto.
- 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.