- 10 spring roll rice paper wrappers
- 1 large carrot, peeled and julienned
- 1 large cucumber, julienned (you can peel, but I don’t)
- 1/2 of a large red pepper, julienned
- 1/3 cup chopped purple cabbage
- 1 avocado, sliced
- handful fresh cilantro (and/or mint, basil)
- 5 large green lettuce leaves (romaine, butter, baby spinach etc), torn in half
- 2 chicken breasts (boneless skinless, cooked & sliced)
- sesame seeds for garnish (optional)
Cut your vegetables! You want to make sure all of your ingredients for the fresh spring rolls are prepared / chopped / cooked before you begin assembling.
Prepare the rice paper wrappers: Pour warm water into a large bowl or 9-inch square or round baking pan. Working with one paper at a time, dip it into the warm water for 15-20 seconds (or whatever the package suggests). You want the wrapper to be soft, yet still slightly firm and pliable. Immediately remove from the water and place flat onto a work surface such as a large plastic or ceramic cutting board. Pat the wrapper slightly dry.
Fill the rolls: Place a few sticks of carrot, cucumber, red pepper, and a sprinkle of cabbage onto of the bottom 1/3 of the rice paper. Add a slice or two of avocado and a bit of cilantro. Lay 1/2 of a lettuce leaf on top and add a bit of chicken. Remember, do not overstuff the roll. Start small then add more, as needed, as you roll each one.
Roll them: Roll everything up tightly. To do so, gently pull up the bottom of the roll and roll over the filling. Then, roll and use your hands to tuck the filling in as you go. It’s basically like you’re rolling a burrito! Remember, you want a tight roll.
Make ahead tip/storing: Wrap rolls individually in plastic wrap (suggested to prevent sticking and then tearing) and layer in a storage container between sheets of parchment or wax paper. Store up to 2-3 days. Rolls are best served fresh the day they are made.