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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.


Spring Roll:

8  Foster Farms Breast Tenders, Cooked
2 ounces rice vermicelli
8  rice wrappers (8.5 inch diameter)
1 1/3 tablespoons chopped fresh basil
3 tablespoons chopped fresh mint leaves
3 tablespoons chopped fresh cilantro
1  medium carrot, julienned
1/2  seedless cucumber, julienned

Fish Sauce:

4 teaspoons fish sauce
1/4 cup water
2 tablespoons fresh lime juice
1 clove garlic, minced
2 tablespoons white sugar
1/2 teaspoon garlic chili sauce

Hoisin Sauce:

3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts

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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