Lunch for today was chicken spring rolls-- the kids love it.
1. Chicken breasts
2. Marinating sauces/spices of your choice.
3. Lettuce of your choice
4. Olive Oil
5. Vermicelle Rice Noodle
6. Rice Paper
Steps:
4. Set items on table to roll:
-lettuce
-chicken strip
-vermicelle
-rice paper
-bowl of warm water.
5. Ready to roll--- wet rice paper in warm water bowl for 10 or more seconds (depending on how hot your water is) then place rice paper on a plate and place lettuce, chicken, and vermicelle noodles on top before wrapping (fold in the two sides and then roll). Other items that you might want to try to include in your wrap are: green onions, mint, carrots (shredded or long thin slices)
1. Cut chicken breasts into thin strips and marinate with salt, hoisin sauce, soy sause, Maggi Seasoning sauce, and paprika.
2. Use olive oil to stir fry minced garlic and the chicken breasts.
3. Boil Rice Vermicelle and then drain water when ready--run through cold water and drain.
4. Set items on table to roll:
-lettuce
-chicken strip
-vermicelle
-rice paper
-bowl of warm water.
5. Ready to roll--- wet rice paper in warm water bowl for 10 or more seconds (depending on how hot your water is) then place rice paper on a plate and place lettuce, chicken, and vermicelle noodles on top before wrapping (fold in the two sides and then roll). Other items that you might want to try to include in your wrap are: green onions, mint, carrots (shredded or long thin slices)
Voila!!
My dipping sauce for the spring rolls was a mixture of lemon juice, fish sauce, sweet chilli sauce, and peanut butter:
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