Wednesday, January 28, 2009

fresh spring rolls with chicken, carrot, cilantro, jalapeño

Fresh spring rolls are fun to make, fun to eat, and kids seem to like almost anything in them. Tonight I made a small batch out of some leftover chicken breast with carrot, cilantro, and jalapeño pepper. For a dipping sauce I simply blended soy sauce, sesame oil, and sweet chili sauce, but usually part of the spring roll fun is having a variety of sauces (and a ton of spring rolls).

Prep was as simple as slicing the leftover chicken, removing part of the cilantro stems, thinly slicing a mild jalapeño into strips (not rounds), and peeling strips of carrot.

While assembling one spring roll allow the wrapper for the next to soak in a pie pan of water. Lay it flat, spread a bit of each ingredient about a third of the way up, fold the sides over the filling, fold the bottom over the filling and tuck it under just a bit, and then roll it up. By the time you're ready to serve, the wrappers will have dried such that they are nicely moist and firmly sealed.

This post is linked on
Spring Rolls on Foodista

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