Fresh Spring Rolls
Serving Size / Yield
- 2 Tbsp Hoisin Sauce
- 1 tsp Sesame Oil
- 2 Boneless Chicken Breasts
- 1 cup Rice
- 2 cups Water
- ½ English Cucumber
- 1 Large Carrot, peeled
- 1 cup Chopped Fresh Thai Basil
- 1 cup Chopped Fresh Cilantro
- 12 Asian Rice Wrappers
Start by combining hoisin sauce and sesame oil in a small bowl.
Brush the mixture over the chicken breasts.
Grill chicken in a skillet on medium-high heat.
Once chicken is cooked through, remove from skillet.
Cut chicken into 1/4 inch strips and set aside.
Add rice and water to a microwaveable bowl and cook for 18 minutes.
You should be able to fluff the rice with a fork.
Start cutting the vegetables into 1/4 X 1/4 X 2 1/2 inch sticks.
Get a damp dishcloth and place on your work surface.
Now fill a pie pan with hot water.
Add a rice wrapper to the hot water for 15-20 seconds, until the wrapper is flexible. Set wrapper on a dishcloth.
Start putting the ingredients down the center of the wrapper as follows; basil, cilantro, chicken, several spoonfuls of rice, cucumber, and carrots.
Now fold in the sides of the wrapper, then tightly roll up the wrapper.
Do not let the rolls touch.