Chicken Spring Rolls
By: Club House Kitchens
Made With:
These fresh rolls are well worth the work. Everyone will be impressed when they find out they're homemade.
These fresh rolls are well worth the work. Everyone will be impressed when they find out they're homemade.
Key products
Instructions
Instructions
- For the Dipping Sauce, mix fish sauce, lime juice, sugar, garlic and chiles in medium bowl until sugar is dissolved. Stir in carrots. Add warm water as needed to desired taste. Let stand 30 minutes before serving. Can be made 1 day ahead. Store, covered, in refrigerator.
- In medium saucepan, bring 6 cups (1.5 L) of water to a boil. Add rice noodles; cook 2 to 4 minutes or until soft. Rinse under cold water; drain well. Set aside.
- Arrange 1 heaping tbsp (15 mL) of chicken onto wrapper. Place a small portion of rice noodles over chicken. Place some cucumber, carrots and 4 to 5 mint leaves over noodles. Top with a lettuce leaf.
- Roll wrapper according to package directions. Serve immediately with dipping sauce.
Thai Kitchen Tip:
- o Cover prepared spring rolls tightly with plastic wrap as they will harden when left out and exposed to air. Serve rolls whole or cut in half just before serving. Spring rolls can be made up to 1 day before serving. Cover tightly with plastic wrap and store in refrigerator.
