This delicious light recipe works well for a snack, light lunch or dinner. Impress your friends at a party by serving this dish as an appetizer. The only drawback is that it takes practice to make these rolls, however it sure is fun to eat the ones that don’t come out right. Remember practice makes everything better and easier just like in yoga.
Ingredients:
1 cup cooked shredded chicken or tofu
1-2 Tablespoons Soy Sauce
¼ teaspoon sesame oil
¼ teaspoon Siracha
1 Package Spring Roll Wrappers Vietnamese
Bowl of warm water for rehydrating Wrapper Rolls
½ cup shredded carrots
½ cup bean sprouts
¼ cup fresh mint
¼ cup fresh cilantro
½ romaine, green or red lettuce leaves whole
Directions:
Rehydrate two spring rolls in warm water
Place two sheets of rolls one on top of the other
Put a lettuce leaf down first
Add chicken, tofu,bean sprouts, shredded carrots, basil, mint to taste or any other ingredient that you like
Fold the wrapper like a burrito two end flaps first come in and then roll (Directions are on the package if you are not sure or watch my video.
Slice at a diagonal in half of fourths.
Enjoy!
