by Elise Schwartz | October 14, 2010 1:13 AM
Farmers markets are a bustling, and it’s the perfect time of year to try something new with fresh veggies! This recipe comes from my friend Diane. I had never had spring rolls before, and these were a fabulous dinner!
To make Advanced Plan, use lettuce for the wrap instead of rice paper and switch out the carrot for another vegetable. It’s that simple!
And Diane’s super simple secret dipping sauce? Mix 2 parts Healing Cuisine Mayonnaise with 1 part Healing Cuisine Ketchup! That’s it! It paired the spring rolls perfectly.
Fresh Spring Rolls
Makes 6 rolls
6 spring roll wrapper (Read the ingredients! Should only be rice flour and eggs! Look out for white flour, canola oil, or chemical names you cannot pronounce)
1/2 head lettuce, finely shredded
1 medium carrot, shredded (any other veggies you would like – bell pepper, cucumber, zucchini, squash, etc)
1 cup free range chicken breast, seasoned, grilled and diced
1.) Set out all of your ingredients around you on your work surface. Spread a dampened kitchen towel out in front of you. Fill a large bowl with very hot water (read directions on spring roll wrapper packaging). Carefully lower sheet of rice paper into the hot water and hold for 20-30 seconds, until just softened.
2.) Remove wrapper from water and spread out on damp towel in front of you. Layer vegetables and chicken in the lower third of the wrapper. Be sure to leave about 2 inches of space at the left and right ends to prevent spillage when rolling.
3.) Starting with the bottom edge (closest to you), pull up and carefully over the filling. Make it as tight as possible without tearing the wrapper. Next, pull in the right and left sides to the center, again as tightly as possibly without tearing. Finally, pull down the top edge tightly forming the spring roll. Repeat 5 more times! A simple, refreshing lunch or dinner! Serve with sauce of your choice. Check out more options here and here.
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