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Fresh Vietnamese Spring Rolls




Source of Recipe


Angela Lowry


List of Ingredients




1 packet rice stick noodles
1/2 pound chicken breast (I use tenders)
1 small bunch mint
1 small bunch cilantro
1 packet rice paper spring roll wrappers (check to make sure rice flour only)

Note: most of this comes from Oriental Market



Recipe



Cook the rice noodles in a large pot of salted boiling water for 3-4 minutes until tender but not mushy.

Rinse with cold water and set aside.

To prepare chicken - I use tenders and skillet cook them in sesame oil then dice into small cubes.

Clean and dry your herbs well.

Pick the leaves of the mint and cilantro, if there is a little stem on the cilantro that is fine.

Chop into medium sized pieces.

Fill a large bowl with lukewarm water and place next to the area where you will be rolling, along with all the small bowls of your filling ingredients.

If the noodles have become sticky rinse them briefly under cold water and drain well before beginning.

Also have ready a clean barely damp towel to place over your finished wrappers before serving.

Work on only two wrappers at a time.

Dip each into the water for no more than a second or two and set on your clean dry work surface.

Spread about 1/4 cup of noodles across the bottom third of each wrapper, leaving a little space empty at each end.

Spread out 2 tablespoons of the herb mixture on top of the noodles and lay several small cubes of chicken.

Roll the wrapper firmly over the chicken and noodles and tuck in the ends as you continue to roll it up.

The roll should be tight--you will be cutting them in half to serve and you do not want your filling to fall out.

Cover your finished rolls with the towel while you continue to roll more.

These should not be made too far in advance--a couple of hours at most.

For a crispy roll fry briefly in
skillet with oil.