These are the ingredients I used: green bell pepper, chopped lettuce, chopped mint (mixed with lettuce), bean sprouts, shredded carrots, fresh basil, and bean thread (a kind of noodle).
chicken with a teriyaki marinade.
This is all on top of a rice wrapper, but you can't really see it. Pretty, huh.
A close up of the spring roll all wrapped up. I'm still working on my wrapping technique.
You can get really fancy and put leaves of cilantro, basil, and/or mint so that when you roll it up you see pretty, whole green leaves showing through. That was too hard for me. . .
There are endless possibilites what to put in these, but here are the basics:
Rice wrappers for spring rolls
1 pound chicken breast, cooked and diced
2 ounces rice noodles (vermicelli)
1 cup chopped lettuce
2 Tablespoons Thai Basil, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon mint, chopped
1 cup bean sprouts
1 cup shredded carrots
Boil vermicelli for just 3-5 minutes, or let soak for 20 minutes. Drain. Chop and prepare all ingredients and place in rows on a tray. Fill a pie pan with water. Soak a rice wrapper for 3-5 seconds (the package will tell you how) and place in front of you on a clean work surface. Place a small amount of chiken on lower half of rice wrapper. Then place equal small amounts of the remaining ingredients on top of chicken. Fold like a burrito (package will also show folding instructions). Let rest a few minutes under damp cloth while you continue to roll the others. These are best eaten right away and do not make for good leftovers. Eat with your favorite peanut dipping sauce. I like this one: Peanut Love Sauce.