Sunday, March 15, 2009

Spring into Spring with this Incredible Spring Roll

WOW! These turned out amazing. Refreshing.

Spring Roll

3 chicken breast ( I grilled) julienned

1/2 cp. carrots julienned

1/2 cp. cucumber julienned
1/2 cp rice vermicelli
4-10 rice sheets. It depends on the size of the spring roll.
1/4 cp fresh cilantro
1/2 cp shredded lettuce
2 TB fresh mint
(I only use fresh herbs)
1. After all the prep. (following directions on rice vermicelli, cutting vegs and herbs, and cutting chicken) then you dip the rice paper into water. Let soak 5 sec and remove. Put on a plate add a little of each ingredient and roll. (To roll: I recommend this site )
That is it! Super simple, but a lot of prep work. I loved this. I made a few extra for my hubby and I for a snack tomorrow. This is so healthy and yummy.

HINT: I cheated and threw the veggies in the shredder of my food processor. But it was quick and still tasted GREAT.

The dipping Sauce:

4 TB soy sauce
4 TB rice wine vinegar
2 tsp. fish sauce
2 tsp. sesame oil
4 tsp. brown sugar
2 tsp. hot sauce
2 TB cilantro

1. Whisk everything together for the sauce.


  1. Using your shredder is no cheat - it's a saving grace! I love these fresh spring rolls but the rice paper wrappers are my nemesis. I can never get them to the right consistency. But there's no reason not to try again, especially with this recipe and the great video tutorial!

  2. I just soaked my sheets in warm water for 5 seconds and pulled out onto a plate and added the ingredients right away. It seemed to work perfect.

  3. These are so nice! I'm a chicken when it comes to making spring rolls, but you've inspired me to try again soon :)

  4. These spring rolls are gorgeous and look so good!

  5. I love spring rolls! I still haven't tried making my own yet but you're totally inspiring me.


Thank you so much for letting me know how you feel about my dishes.