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Vietnamese Spring Rolls
Not only are these beautiful, but they are fairly easy to make. Make sure to roll them tightly.. Prep Time: approx. 45 Minutes. Cook Time: approx. 5 Minutes. Ready in: approx. 50 minutes .
Makes servings.
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Spring Roll:
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8 Foster Farms Breast Tenders, Cooked
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2 ounces rice vermicelli
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8 rice wrappers (8.5 inch diameter)
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1 1/3 tablespoons chopped fresh basil
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3 tablespoons chopped fresh mint leaves
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3 tablespoons chopped fresh cilantro
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1 medium carrot, julienned
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1/2 seedless cucumber, julienned
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Fish Sauce:
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4 teaspoons fish sauce
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1/4 cup water
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2 tablespoons fresh lime juice
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1 clove garlic, minced
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2 tablespoons white sugar
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1/2 teaspoon garlic chili sauce
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Hoisin Sauce:
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3 tablespoons hoisin sauce
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1 teaspoon finely chopped peanuts
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Directions
1. Bring a medium saucepan of water to boil. Boil rice vermicelli 3 to 5 minutes or until al dente and drain.
2. Fill a large bowl with warm water. Dip one wrapper into the hot water for 1 second to soften. Lay wrapper flat. In a row across the center, place one chicken tender and a handful of vermicelli. Sprinkle with basil, mint, and cilantro, leaving about 2 inches uncovered on each side. Fold uncovered side inward, then tightly roll the wrapper beginning at the end with the lettuce. Repeat with remaining ingredients.
3. In a small bowl mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
4. In another small bowl mix the hoisin sauce and peanuts.
5. Slice spring rolls on a diagonal and accompany with dipping sauces.
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