Ingredients and Weight:
- Chicken breast (boneless, skinless): 500 grams
- Rice paper wrappers: 20 rounds
- Rice vermicelli noodles: 150 grams
- Carrots: 2 medium
- Bean sprouts: 100 grams
- Mint leaves: 1/2 cup
- Cilantro: 1/2 cup
- Thai basil: 1/4 cup
- Garlic: 2 cloves
- Sweet chili sauce: 1/2 cup
- Peanut sauce: 1/4 cup
- Vegetable oil: 2 tablespoons
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Prepare the filling: Slice the chicken into thin strips. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the chicken strips and cook until browned and cooked through. In a separate bowl, soak the rice vermicelli noodles in warm water for 5-7 minutes, or until softened. Drain and set aside. Peel and julienne the carrots.
- Assemble the spring rolls: Lay a rice paper wrapper on a flat surface. Dip the wrapper briefly in warm water to soften. Place a few strips of chicken, some carrots, bean sprouts, mint leaves, cilantro, and Thai basil in the center of the wrapper. Top with a few rice vermicelli noodles.
- Roll the spring rolls: Fold the bottom and side edges of the wrapper over the filling. Roll up tightly, starting from the bottom and working your way to the top. Repeat with the remaining wrappers and filling.
- Cook the spring rolls: Heat the remaining 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the spring rolls and cook until golden brown on all sides, about 5-6 minutes per side.
- Serve: Remove the spring rolls from the skillet and drain on paper towels. Serve with the sweet chili sauce and peanut sauce for dipping.
Nutritional Information:
- Calories: 250 calories per spring roll
- Protein: 15 grams
- Carbohydrates: 35 grams
- Fat: 10 grams
Dish Characteristics:
- Crispy and flavorful
- Well-balanced mix of sweet, savory, and spicy flavors
- Customizable with different fillings
- Perfect for parties or as an appetizer
User Comments:
- "These spring rolls are absolutely delicious! The combination of flavors is perfect."
- "I love that these are so easy to make, and they're always a hit with my guests."
- "The sweet chili sauce and peanut sauce are the perfect dipping sauces."
- "I've tried different fillings, such as shrimp, tofu, and vegetables, and they're all equally delicious."
- "I highly recommend these spring rolls to anyone who loves Thai food or Asian cuisine."
Special Precautions and Tips:
- Make sure not to overfill the spring rolls, or they will be difficult to roll.
- If the rice paper wrappers are too dry or brittle, dip them in warm water for a few seconds to soften them.
- Serve the spring rolls immediately after cooking for the best texture.
- Leftover spring rolls can be stored in the refrigerator for up to 2 days. Reheat them in a toaster oven or air fryer until warm and crispy.
