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.

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