Spring Roll Recipes

Spring Rolls

Ingredients:

Protein: Boneless, Skinless Chicken Breasts (boiled, cooled completely, and then sliced thinly) Shrimp, (Fairly large (41/60 count), sliced almost completely in half lengthwise)

Vegetables & Starches: Cucumber, shredded (pickled for 10 minutes in equal parts white vinegar and water) Carrots, shredded (pickled about 10 minutes in the same mixture as the cucumbers after they come out) Rice noodles (cooked about 3 minutes in water) Avocado (cut into thin slices) Spring Mix (from the salad section) Fresh Mint Fresh Basil Alfalfa Sprouts

Wrapper: Rice Paper rounds (gotten from an Aisan market or Aisan aisle)

Assembly:

Have all ingredients except rice paper rounds in individual dishes. Soak rice paper in a bowl for cool water for about 10 seconds (It will still be stiff). Place about ¼ cup of vegetables that you like about ¼ of the way from one edge of the rice paper. Fold over the shorter side, tucking the vegetables and starches in firmly. Fold up one of the edges adjoining the folded edge. Put a slice or two of chicken next to the vegetables Add a shrimp on the outside Fold over the other side, smoothing the unfilled portion of the edges so they lie smooth. Roll the rest of the wrapper, enclosing the spring roll. Serve with a dipping sauce.

Dipping Sauces:

Peanut Dipping Sauce : 5 T Hoisin Sauce 2 ½ T Peanut Butter, Creamy or chunky 5 T Coconut Water (can use 7-Up if you prefer). Mix until smooth.

Spicy Dipping Sauce: 1 can 7-Up 3 T Chili Sauce. Mix until smooth.

Soy Dipping Sauce 5 T Soy Sauce 5 T Sesame Oil. Mix well.