The Freshman Cook: Rice Paper Spring Rolls

These rice paper spring rolls are best described as “pretty”. The translucent paper gives them a fancy air, although they can be filled with just about anything you like, fancy or not. I had wanted to use shrimp for this recipe, but as sometimes happens, things changed. I used chicken, and they tasted great!

Rice Paper Spring Rolls

Rice Paper Spring Roll Wrappers

Rice Vinegar

Shredded Chicken

Asian Basil

Diced Onions

Saifun Clear Noodles

Baby Bok Choy

Beans

 Set a pot on the stove and fill with water. Boil the water.

Add the noodles, turn the water off,  and let 

them sit in the water for 20 minutes.

 Rinse peas.

Place warm water in a pie plate. Put rice paper in water.

Get paper completely wet. Don’t make it too soft.

It should still be a little stiff when you take it out.

Immediately put the paper on a

clean kitchen towel to dry quickly by

blotting with the towel.

Build your wrap by adding noodles, peas,

baby bok choy, onion, 

chicken, and basil.

Roll the wraps like you do an egg roll. Lay the rolls 

on a paper towel and cover with plastic, and put in the fridge.

This can all be done the day before you want to serve these.

I served these with ranch dressing, but they

would taste great with a dip made with soy sauce.

Enjoy!

Thanks for joining me today!

Join me next time for our dessert of the week,

Apple Pie Bundles!


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