Spring Rolls

(No picture)

Ingredients:

1/2 small cucumber, seeded and sliced
1 red pepper, cut into thin strips
1 medium carrot, peeled and cut into julienne strips
4 round or square rice paper wrappers (8 inch/20 cm; see Cook's Tip)
1 cup (250 mL) packed fresh baby spinach leaves
8 oz (250 g) thinly sliced deli chicken or turkey
12 sprigs fresh cilantro

Directions:

For spring rolls, chopto set aside: With thin slicing blade, slice cucumber. Slice red pepper into thin strips. Cut carrot into long julienne strips using Peeler.

To assemble spring rolls, moisten both sides of one rice paper wrapper. Arrange 1/4 cup/50 mL of the spinach leaves over wrapper, leaving a 1-inch/2.5 cm space along top. Top with one-fourth of the chicken. Arrange cucumber, red pepper, carrot and cilantro sprigs over chicken, allowing cilantro leaves to extend over side edges of wrapper.

Roll up spring roll tightly; repeat with remaining wrappers. Cut each spring roll into fourths.

Back to The Menu...