Ingredients and Weight:
- Rice paper wrappers: 16 pieces (8 rolls)
- Salad greens (lettuce, cabbage, cilantro, mint): 1 cup each
- Cooked rice noodles: 8 ounces
- Grilled chicken or tofu: 8 ounces
- Cucumber: 1/2 cup, thinly sliced
- Bean sprouts: 1/2 cup
- Red bell pepper: 1/4 cup, thinly sliced
- Green onions: 1/4 cup, thinly sliced
- Thai peanut sauce for dipping: 1 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Fill a large bowl with warm water. Dip one rice paper wrapper into the water and let it soften for a few seconds.
- Place the wrapper on a clean work surface. Layer with salad greens, rice noodles, chicken or tofu, cucumber, bean sprouts, red bell pepper, and green onions.
- Roll up the wrapper tightly, starting from the bottom. Repeat with the remaining wrappers.
- Heat a large skillet or griddle over medium heat. Cook the spring rolls for 5-7 minutes per side, or until golden brown.
Nutritional Information:
- Calories: 350 per roll
- Fat: 10 grams
- Protein: 20 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Fresh and flavorful
- Perfect for parties or potlucks
- Can be customized to suit individual tastes
- Crispy and chewy texture with a juicy filling
User Comments:
- "These spring rolls were amazing! They were so light and refreshing."
- "I loved the combination of flavors. The peanut sauce was the perfect dipping sauce."
- "I made these for a party and they were a huge hit!"
Special Precautions and Tips:
- Make sure to soak the rice paper wrappers in warm water for just a few seconds, or they will become too soft and tear.
- Serve the spring rolls immediately with the Thai peanut sauce for dipping.
- If you are using raw chicken, make sure to cook it thoroughly before adding it to the spring rolls.
