Recipe

LOOK NO FURTHER FOR RESTAURANTQUALITY SPRING ROLLS THAT ARE UNBELIEVABLY EASY TO MAKE, DELICIOUS AND HEALTHY! SERVE THEM WITH HOMEMADE PEANUT SAUCE FOR DIPPING AND THEY MAKE A GREAT LIGHT LUNCH, DINNER OR APPETIZER.

Assemble all your ingredients together, including the chopped veggies, cooked chicken or shrimp, noodles, herbs, and rice paper wrappers. Chop all your vegetables into long, thin slices.

Fill a large shallow dish or pie plate with an inch or so of water. Remove one rice paper wrapper from the package and place it in the water to soak. Allow it to soak for about 10 to 15 seconds and then remove and place on a cutting board or countertop. The rice wrapper should still feel firm at this point. It will soften as it sits and as you add the filling ingredients. (If you let it soak for too long it will tear more easily when rolled).

Layer everything on the ⅓ of the spring roll that is closest to you. Add 1-2 of each ingredient, and small pinch of noodles. Wrap. Pick up the sides of the spring roll and fold them in over the toppings. Then pick up the edge closest to you and pull it up and snugly over the toppings. Continue rolling all the way up like a burrito. Practice will make perfect, but just try to keep all the ingredients in tightly together as you roll everything up.

If you’re not enjoying the spring rolls right away, wrap each roll individually in plastic wrap. Otherwise, the rice wrapper will dry out, and if you wrap them side-by-side they will stick together, and the wrappers will tear when you try to get them apart. They taste best the day they are made, but they can be stored for 2-3 days, wrapped individually, and stored in an air-tight container in the refrigerator.