Thai Spring Rolls

ingredients

1 package (approx. 12" round) rice paper spring roll wrappers
FILLING:
1 bunch fresh mint, finely shredded
1 bunch fresh basil, finely shredded
3 carrots, shredded
1 red bell pepper (thinly julienned)
1 head red leaf or romain lettuce, very finely shredded
Choose one ingredient below:
shredded cooked chicken breasts
or - shrimp (boiled. peeled, devined and cut thinly lengthwise)
or - thin rice sticks, boiled, drained and coarsely chopped.
DIPPING SAUCE:
Bottled hoisin Sauce, slightly thinned with warm water.

directions

Prep: all filling ingredients (I save a few leaves for a garnish), have a cake pan (that is large enough to lay the spring rolls into), a cookie sheet and clean kitchen (dish) towels ready.

Remove spring roll wrappers from package, being careful not to crack them. They will look like thin plastic. Fill the cake pan with 1/2 inch of warm water.

Place each wrapper individually in the warm water and let soak about 30 seconds. Remove and lay on a damp kitchen towel to soften. They will soften in a few minutes and be ready to fill. With practice, or a cooking friend, you shoud be able to keep a few ahead.

Place one softened wrapper on the counter top and lay small amounts of the filling ingredients across the bottom 1/4 of the wrapper. Top with a little chicken, shrimp or rice sticks. Do not overfill.

Fold the left and right sides of the round over inward. Roll tightly from the bottom as you would an eggroll. Moisten the top edge with water to make it stick to the roll.

Place finished rolls on a cookie sheet and cover with a damp towel to keep moist. They can be made in advance, just keep them moist.

Serve whole or cut in half, on a slight diagonal. with dipping sauce. Garnish with any remaining mint or basil leaves.

Cooks’ Note:

VEGAN - when made with rice noodles, the way I like them. Although I put this in the appetizer category, it makes a nice summer lunch dish. Peanut dressing (see dressings in this cookbook) can be used for dipping instead of hoisin sauce.

Source: Evelyn