Fresh Spring Rolls with Chicken and Vegetables
These fresh spring rolls make a light and flavorful appetizer or main dish.
Ingredients
For the Bean Thread Noodles:
- 1 bunch uncooked (dry) bean thread noodles
- Water for boiling the noodles
For the Chicken:
- 2 boneless skinless chicken breasts cut in small pieces
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
For the Fresh Spring Rolls:
- 1 package of 12 (12-ounces) spring roll wrappers
- 2 cooked boneless skinless chicken breasts cut in small pieces
- 2 cups cooked Bean Thread Noodles
- 1 bunch bronze leaf lettuce
- 2 cups fresh bean sprouts
- 1 bunch cilantro
- 1 medium size zucchini thinly sliced into 4 inch long strips
- 1 cup of small broccoli florets coarsely chopped
- 3 green onions thinly sliced into 4 inch long strips
- 2 to 3 medium size carrots thinly sliced into 4 inch long strips
Instructions
For the Noodles:
- In a medium size sauce pan, boil water and add the bean thread noodles. Stir them up a bit and cook for about 5 minutes or until the noodles are soft, slippery, and translucent.
- When the noodles are done, rinse them in cold water. Set aside.
For the Chicken:
- Heat a skillet on medium heat and add olive oil.
- To the pan add the cut pieces of chicken, granulated garlic, onion powder and pepper. Stir together.
- Continue to cook the chicken while stirring so the chicken cooks evenly.
- Cook until the chicken is completely cooked through and slightly browned (about 10 minutes or more depending on the size of the pieces). Set aside for a moment.
For the Fresh Spring Rolls:
- For the Wrappers - Fill a large shallow bowl with hot water (hot tap water should be fine).
- Put the edges of a spring roll wrapper in the hot water. Then, put the entire spring roll wrapper in the hot water until it starts to get soft (about 20 seconds).
- Lay the spring roll wrapper on a large plate.
- Filling the Wrappers - Set out all of the ingredients by the spring roll wrapper. Lay a piece of lettuce on the spring roll wrapper just under the middle of the wrapper.
- Then top the lettuce with small portions of the bean thread noodles, bean sprouts, cilantro, zucchini, broccoli, and green onion.
- Rolling the Wrappers - Roll the wrapper once, just over the veggies. Then fold over one side of the wrapper in about 1 inch. Then fold over the other side of the wrapper in about 1 inch.
- Next, add a couple pieces of the carrots and chicken (browned side down). The bottom of the wrapper will be a “window” that will show off the pretty colors.
- Gently roll the wrapper tightly over the chicken and carrots.
- Continue rolling the wrapper to form the spring roll. Repeat this process for the remaining spring rolls.
- The spring roll can be served whole or cut in half diagonally.
- Serve with dipping sauce such as peanut sauce, soy sauce or teriyaki sauce.