After making Goi Cuon, I had a few extra rice paper wrappers. I searched around for new recipes to put them to use and found these Garlic Chicken Spring Rolls. The ingredients are customizable based on your tastes. I filled the rolls with the garlic chicken, romaine lettuce, mint, cucumber, and carrot. Next time, I will probably add some Thai basil and cilantro.
Soak the wrappers just long enough to become pliable. It took my wrappers about 10 seconds. Be careful not to overfill the wrappers or they will be difficult to roll up.
The Garlic Soy Dipping Sauce complements the rolls well. Chad said the dipping sauce was his favorite part. Having a salad in spring roll form gave Evan a way to easily eat lettuce and other fresh vegetables. He loved the rolls!
Ingredients
2 pounds boneless chicken
4 tablespoons vegetable or grape seed oil
2 teaspoons sesame oil
2 teaspoons soy sauce
2 teaspoons fish sauce
2 cloves garlic, minced
Fresh herbs (basil, mint)
Fresh lettuce, roughly chopped
Julienned vegetables (carrot, cucumber, celery, daikon, bell pepper)
20 large rice paper wrappers
Garlic Soy Dipping Sauce:
4 tablespoons soy sauce
1 tablespoon lime juice
1/4 teaspoon sesame oil
1/4 teaspoon sugar
1 clove garlic, minced
source
http://www.tarasmulticulturaltable.com
