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!
