Fresh Spring Rolls-Healthy and Delicious

Fresh spring rolls are probably one of my favorite things to eat. They’re refreshing, light, and perfect for any time of the year. Each roll is filled with healthy crisp vegetables, rice noodles, chicken, seafood, and herbs. Impress family and friends with this easy and delicious appetizer!

Ingredients

• Rice papers
• Rice Vermicelli Noodles
• Cucumber – cut into matchsticks
• Carrots – washed, peeled, and grated
• spring salad mix
• a bunch of mints- wash and take mint leaves off the stem
• a bunch of cilantro- wash and give them a rough chop
• chicken breast
• shrimp
• other options for fillings- avocado slices, cabbage, tofu, bell pepper, bean sprouts, etc.

Cooking the vermicelli rice noodles

In a big pot add water a little more than halfway. Put the pot over high heat. Once water is boiling add noodles to the pot and give it a quick stir so the noodles won’t stick to each other. The noodles should take about 15-20 minutes to cook. Make sure to check the readiness of the noodles. Once the noodles go from transparent to white and it’s soft to the bite, get it off the heat immediately. Take the pot of noodles to the sink and pour out the hot water. Add cold water to the pot to cool down the noodles. Keep the noodles in the pot with cold water and start to portion the noodles into small bundles and place them in a strainer.

Cooking the chicken and shrimp

Boil chicken in salted water until the chicken is cooked through. Then cut the chicken into thin slices.

In the same water that you boil the chicken, add the shrimp. Make sure to devein the shrimp, but leave the shell on to prevent the shrimp from curling up when cooking. Once the shrimp turn pinkish-orange, they are down. Carefully drain the shrimp and let it rest for 3-4 minutes before taking the shells off. If you want you can cut the shrimps in half, so they lay more easily in the spring rolls.

Wrapping the fresh spring rolls

Have your station set up and let’s get ready to roll.

 Fill a large shallow dish or pie plate with an inch or so of luck-warm water.

Now just soak the rice paper briefly. The rice paper should still be a little pliable ( not completely soft) when it’s out of the water. If the rice paper breaks easily it might be that it was left too long in the water.

Once rice paper has been soak for about 5 seconds, place it on a plate that is a little bigger than the rice paper.

Now the key to wrapping a successful spring roll is not to overfill the roll. On the bottom 1/3 of the rice paper place the lettuce leaf, some noodles, and then some veggies, now add some slices of chicken breast on top of everything.

Take the sides and bring them in. Now roll from the bottom up, making sure to tuck everything in tightly. Roll once and then add the shrimps with the orange side down on the rice paper and then continue on rolling until you reach the end.

Dipping sauce for fresh spring rolls

Add the hoisin sauce, peanut butter, and hot water to a bowl and whisk until everything is well incorporated. If they consistency is too thick add more hot water, 1 Tbsp. at a time, to thin out the sauce until your liking. Topped off with crushed dry roasted peanut nuts.

Now enjoy this delicious sauce with your refreshing spring rolls.

Print Recipe

Fresh Spring Rolls

(2 votes, average: 5.00 out of 5)

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Dinner – Asian

By Ly Sisters – Serves: 6-8

Prep Time: 20 minutes – Cooking Time: 15 minutes – Total Time: 35 minutes

Fresh spring rolls with a delicious peanut dipping sauce. Each roll is filled with healthy crisp vegetables, rice noodles, chicken, seafood, and herbs. Impress family and friends with this easy appetizer!

Ingredients

• 12 oz. Rice paper wrappers
• 1.5-2 lb. of chicken breast
• 1 lb. of large or XL shrimp
• 14 oz. vermicelli noodles
• 5 oz. of salad spring mix
• 2 cucumbers
• 3 medium carrots
• 1 bunch of mints
• 1 bunch of cilantro
• Dipping Sauces
• 1/4 cup of hoisin sauce
• 1/4 cup of peanut butter
• 1/3 of hot water
• 1-2 Tbsp of crushed dry roasted peanuts
• Add the hoisin sauce, peanut butter, and hot water to a bowl. Mix until everything is well combined. If the consistency is too thick add more hot water, 1 Tbsp. at a time to thin out the sauce until your liking. Top the sauce with some crushed dry roasted peanuts.

Instructions

1

In a big pot add water a little more than halfway. Put the pot over high heat. Once water is boiling add noodles to the pot and give it a quick stir so the noodles won't stick to each other. The noodles should take about 15-20 minutes to cook. Make sure to check the readiness of the noodles. Once the noodles go from transparent to white and it’s soft to the bite, get it off the heat immediately. Take the pot of noodles to the sink and pour out the hot water. Add cold water to the pot to cool down the noodles. Keep the noodles in the pot with cold water and start to portion the noodles into small bundles and place them in a strainer. Set aside.

2

Boil chicken in salted water until the chicken is cooked through. Then cut the chicken into thin slices.

3

In the same water that you boil the chicken, add the shrimp. Make sure to devein the shrimp, but leave the shell on to prevent the shrimp from curling up when cooking. Cook for 3-4 minutes. Once the shrimps turn a pinkish-orange color they are down. Carefully drain the shrimp and let it rest for 3-4 minutes before taking the shells off. If you want you can cut the shrimps in half, so they lay more easily in the spring rolls.

Prep the vegetables and herbs

4

Wash and peel cucumbers and then cut into matchsticks.

5

Wash and peel carrots and grate the carrots.

6

Give the cilantro and mint a good rinse under cold water. Roughly chop the cilantro and take the mint leaf off the stem.

Let's Wrap

7

Fill a large shallow dish or pie plate with an inch or so of luck-warm water.

8

Now just soak the rice paper briefly. The rice paper should still be a little pliable ( not completely soft) when it's out of the water. If the rice paper breaks easily it might be that it was left too long in the water.

9

Once rice paper has been soak for about 5 seconds, place it on a plate that is a little bigger than the rice paper.

10

Now the key to wrapping a successful spring roll is not to overfill the roll. On the bottom 1/3 of the rice paper place the lettuce leaf first, then some noodles, and then some veggies, now add some slices of chicken breast on top of everything.

11

Take the sides and bring them in. Now roll from the bottom up, making sure to tuck everything in tightly. Roll once and then add the shrimps with the orange side down on the rice paper and then continue on rolling until you reach the end. Repeat with remaining ingredients.

Notes

Enjoy the spring rolls right away; however, if you must store the spring rolls wrap them individually with plastic wrap so they will stay fresh and not stick to each other.