Fresh Asian Chicken Wraps (Print Version)
# Ingredients:
→ For the Spring Rolls
01 -
8 spring roll skins
02 -
4 ounces rice noodles (vermicelli-style)
03 -
8 large leaves fresh basil
04 -
½ cup shredded carrots
05 -
½ cup English cucumber, julienne cut
06 -
½ cup cooked chicken, shredded
07 -
½ avocado, thinly sliced
→ For the Dipping Sauce
08 -
½ cup rice wine vinegar
09 -
½ cup soy sauce
10 -
¼ teaspoon sesame oil
11 -
2 teaspoons granulated sugar
12 -
2 tablespoons sweet chili sauce
# Instructions:
01 -
In a small bowl, combine the rice wine vinegar, soy sauce, sesame oil, granulated sugar, and sweet chili sauce. Stir well until the sugar is dissolved. Set aside to allow the flavors to meld while preparing the spring rolls.
02 -
Bring a pot of water to a boil. Add the rice noodles and cook according to the package directions, usually 2-3 minutes until tender but still firm. Drain the noodles in a colander and rinse with cold water to stop the cooking process.
03 -
Transfer the cooked and drained rice noodles to a mixing bowl. Add 2 tablespoons of the prepared dipping sauce and toss until the noodles are evenly coated. This adds flavor to the noodles and prevents them from sticking together.
04 -
Fill a pie plate or wide, shallow bowl with hot (not boiling) water. This will be used to soften the spring roll skins before filling them.
05 -
Dip one spring roll skin into the hot water for about 10-15 seconds, until it just begins to soften. Don't leave it in too long or it will become too soft and difficult to work with. Remove it from the water and lay it flat on a clean work surface or plate.
06 -
Place a basil leaf in the center of the softened spring roll skin. On top of the basil, add a small portion (about 1/8 of each ingredient) of the seasoned rice noodles, shredded carrots, julienned cucumber, shredded chicken, and finally, a few slices of avocado.
07 -
To form the spring roll, fold the bottom edge of the skin up and over the filling. Then fold in both sides toward the center. Continue rolling tightly from the bottom to the top, enclosing all the filling inside. The moistened edge of the spring roll skin should seal itself. Set the completed roll aside and repeat with the remaining ingredients.
08 -
Arrange the finished spring rolls on a serving plate, slicing them in half diagonally if desired for presentation. Serve immediately with the remaining dipping sauce on the side for dipping.
# Notes:
01 -
These fresh Chicken Spring Rolls are a light and healthy option perfect for lunch, dinner, or as an appetizer. They combine crisp vegetables, tender chicken, and soft rice noodles wrapped in a delicate rice paper wrapper.
02 -
For the best texture, be sure to use vermicelli-style rice noodles, which are the thinnest variety. Thicker rice noodles like those used for Pad Thai would be too bulky and difficult to roll.
03 -
Spring rolls are best enjoyed immediately after making them, but if needed, you can store them for a few hours by placing them on a plate lined with damp paper towels and covering with plastic wrap to prevent the wrappers from drying out.
04 -
Feel free to customize these rolls with your favorite vegetables or proteins. Popular additions include shrimp, thinly sliced bell peppers, bean sprouts, or fresh mint leaves.