Chef John's Fresh Spring Rolls
Ingredients35 m servings 146 cals
- The strips of chicken and vegetables should be no longer than about 6 inches to leave an inch margin open on the sides of the wrappers for tucking.
- Soak a rice paper wrapper in cold water just until it becomes flexible, 1 minute or less. Place on slightly damp towel. Place some baby greens near the bottom of the round. Top with strips of chicken and pepper, leaving about an inch margin on the sides. Roll tightly just until the bottom edge meets the center of the paper and sticks there. Then continue to add more chicken strips and vegetable strips. Finish with torn pieces of herbs. Complete the roll, pressing the ingredients to keep roll tight and tucking in the sides.
- Transfer completed rolls to a plate lined with damp paper towels. Cover each roll with damp papers towels as you work to prevent them from drying out; don't let the rolls touch each other or they will stick together.
- Cook's Note:
- All measures are approximate. You can use whatever you have on hand--leftover steak, pork, cooked shrimp--and any crisp fresh veggies or herbs you might prefer.
Per Serving: 146 calories; 4.3 g fat; 9.3 g carbohydrates; 17 g protein; 41 mg cholesterol; 49 mg sodium. Full nutrition
ReviewsRead all reviews 6
I LOVE THIS. I made it for me and my mom and it was AMAZING. I also added seaweed chips to it (only one) to see how it would taste and it was awesome would definitely be making again
I've made these twice, and they were great both times. Just took these to a party with some peanut dipping sauce and they were super popular. Thanks Chef John!
I am not a cook but I love cooking food and trying new food at restruants. Big fan of Asian style cooking but no experience. I like combining styles but am a bit afraid to experament. This vide...
The video was very helpful to watch before attempting this recipe. Chef John has a lot of helpful tips. I used fried tofu and added lots of basil and cilantro - they were a hit (and were fun to ...