Spring Rolls
Spring Rolls 3 ways. Rotissery chicken for quick no-cooking success, Shrimp - easy and healthy and a low/lower carb version without noodles
Ingredients
- One or more proteins: shrimp beef strips, pork strips, chicken strips or even rotisserie chicken or leftover pre-cooked meat
- Leaf Lettuce ribs cut out
- Cucumber
- Spring Onions
- Carrots
- Rice Vermicelli
- Spring Roll Rice Paper - I use 22cm/8.6 inches. Smaller is harder to roll so maybe start with these and work your way down.
Instructions
Prep:
- ➡️ Cook the rice noodles in salted water - if you're using rice noodles, see video
- ➡️ Cook your protein if it's not pre-cooked. I simply pan-roast mine with a little salt. No need to be fancy, you dip this in soy sauce or another dip later.
- ➡️ Prep your vegetables. You want thin strips or where suitable grate them on the coarse side of a box grater
Assembly:
- ➡️ Soak a sheet of rice paper in warm/hot water. Start with one round in the bowl as shown and go for a second round if the sheet doesn't soften enough within a minute
- ➡️ Lay the soaked sheet on a slick surface. A wooden board is semi-optimal, if using one make sure it's pretty wet otherwise the sheet will stick and tear
- ➡️ Work quickly now: lay a piece of lettuce (no ribs! Just leaf!) in the lower third of the sheet
- ➡️ Place protein and vegetables on top. A few each is plenty. Don't overfill! Go a bit thicker than a thumb
- ➡️ Now fold the bottom over the filling, tuck in on the other side and carefully pull towards you to tighten the wrapper
- ➡️ Roll a half turn forward while keeping tension.
- ➡️ Fold in the sides and roll all the way up
- ➡️ If using shrimp or other items you want to display, don't place them on the initial pile. Do the fold and half roll, then place the items pretty side down right in front of the roll, fold the sides in and roll it up. Now the items shine thru the single layer of wrapper.