Both spring rolls and summer rolls are fresh, tasty wraps that are full of different kinds of food. Most of the time, spring rolls are fried, while summer rolls are served raw. For the best of both worlds, this recipe lets you make both kinds of rolls.
Ingredients: 8 spring roll wrappers. 1 cup cooked and shredded chicken or tofu for a vegetarian option. 1 cup cooked rice vermicelli noodles. 1 cup thinly sliced lettuce leaves. 1 cup fresh bean sprouts. 1/2 cup julienned cucumber. 1/2 cup julienned carrots. 8 fresh mint leaves. 8 fresh cilantro leaves. 8 fresh basil leaves. Dipping sauce hoisin or peanut sauce. Warm water for soaking wrappers.
Instructions: One spring roll wrapper should be soaked in warm water for 10 seconds or until it softens. Place the wet wrapper flat on a clean surface. Shred some chicken or tofu and put it on the bottom third of the wrapper. On top of the protein, add a few rice vermicelli noodles. Put lettuce, bean sprouts, cucumber, carrots, and a few basil, mint, and cilantro leaves on top. Fold the wrapper's sides in toward the middle, and then roll it up tightly from the bottom up to make a neat roll. Do it again with the rest of the wrappers and filling. You can use either hoisin sauce or peanut sauce to dip the rolls in. Have fun with your tasty spring and summer rolls!
Prep Time: 20 minutes
Cook Time: 0 minutes
Hilliard Comstock Middle School