Chef John's Fresh Spring Rolls
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These refreshing rolls wrap up big flavor in a light, no-fuss bite you’ll want all season long.
Ingredients:
Give this recipe from All Recipes a go! Craving something else? Check out other meal ideas in our Cooking & Recipes forum!
Image credit: All Recipes
Ingredients:
- 4 (8 1/2-inch) rice paper wrappers
- 1 cooked chicken breast half, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 English cucumber, cut into thin strips
- 1 carrot, cut into thin strips
- 4 sprigs chopped fresh basil
- 4 sprigs chopped fresh mint
- 4 sprigs chopped fresh cilantro
- Prep the wrapper: Dip a rice paper sheet in cold water for about 30 seconds until soft but still sturdy. Lay it flat on a damp towel.
- Layer & roll: Start with a handful of baby greens near the bottom, then add chicken and pepper strips—keep them 6 inches long max so you can tuck the sides in. Roll halfway up, then add more filling (chicken, veggies, fresh herbs) as you go. Keep it snug! Fold in the sides and finish rolling tightly.
- Keep ‘em fresh: Place finished rolls on a plate with a damp paper towel underneath. Cover them with another damp towel so they don’t dry out (and don’t let them touch—they’ll stick!).
Give this recipe from All Recipes a go! Craving something else? Check out other meal ideas in our Cooking & Recipes forum!
