Fresh Spring Rolls

Rating: 5 out of 5.

Prep Time: 45 minutes

Cook Time: 5 minutes

Servings: 3

Yeild: 3 spring rolls

Course: Lunch/Dinner

Cuisine: Vietnamese


Picture by Rebecca Woodward

Hello and welcome back to my blog! Todays recipe I wanted to do something that I love. I got this idea because I just recently had spring rolls, chicken ones to be exact, and in my opinion I just think they are one of the best things ever. I crave them and the sauce that goes with it all the time! Spring rolls are not a Halloween theme, nor Fall/Winter themed at all but, they are delicious and easy to make! Enjoy!

Lettuce was first discovered in ancient Egypt. The plants seeds produce an oil that was used for many things. Egyptians used it for medicine, cooking, and mummification(meg,2). Over time, the Egyptians bred their wild-type lettuce to have leaves that were less bitter and more palatable. The cultivated plants were still tall and upright, with separate leaves rather than heads (meg,2). Later on the Greeks learned how to grow lettuce by the Egyptians. The Greeks used the oil from the lettuce as medicine as well, but then started to use the entire lettuce plant as a starter dish called a “salata” or “salad” to help with digestion. The Greeks passed their lettuce-growing knowledge on to the Romans, who named the plant “lactuca,” meaning “milk,” for its white sap. In time, “lactuca”-

became the English word “lettuce,” while the Roman name was preserved in the genus name for lettuce and its relatives.

Although lettuce is low in fiber it has high water content, making it a refreshing choice in the hot weather.  It also provides calcium, potassium, vitamin C,A and K, as well as folate. The nutrients in iceberg lettuce can help you to meet the standard daily requirements for several vitamins and minerals (healthline,2). Iceberg lettuce is the most healthiest lettuce for you. Each leaf is about 1 calorie. It is extremely low in sugar and fat rather than the other types of lettuce that have calories somewhere between 4-9 calories per leaf.

I chose this recipe because I love spring rolls. The sauce is one of the best parts, its a half and half type of situation. It’s sweet and nutty on one half and the other half is spicy but tangy, they go perfect together! I hope you all enjoy this recipe! Have an amazing weekend!


Ingredients:

For Rolls:

❑  ½ ounce rice vermicelli

❑ 3 rice wrappers (8.5 inch diameter)

❑ 3 pieces of thinly cut chicken

❑ 3/4 leaf lettuce, chopped

❑ 1-1/2 teaspoons chopped fresh Thai basil

❑ 1/2 teaspoon chopped fresh mint leaves

❑ 1 tablespoon and 1/4 teaspoon chopped fresh cilantro

For Sauce:

❑ 1-1/2 teaspoons fish sauce

❑ 1 tablespoon and 1-1/2 teaspoons water

❑ 2-1/4 teaspoons fresh lime juice 

❑ 3/8 clove garlic, minced

❑ 1/4 teaspoons white sugar

❑ 1/4 teaspoon garlic chili sauce

❑ 1 tablespoon and 1/2 teaspoon hoisin sauce

❑ 1/4 teaspoon finely chopped peanuts


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 warm water for 1 second to soften. Lay wrapper flat.
  3. In a row across the center, place 2 chicken halves, a handful of vermicelli, basil, mint, cilantro and lettuce, leaving about 2 inches uncovered on each side. Fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. Repeat with remaining ingredients.
  4. In a small bowl, mix the fish sauce, water, lime juice, garlic, sugar and chili sauce.
  5. In another small bowl, mix the hoisin sauce and peanuts.
  6. Serve and Enjoy!

Have an amazing weekend! ❤


One thought on “

  1. Yummy!!!! This sounds like a perfect warm weather dish, so I will add it to my collection….thank you! Keep up your delicious great work, Becca! I love you🙏💗💜💕❤️

    Sent from my iPad

    >

    Liked by 1 person

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