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Easy Eats: Summer Rolls

August 10, 2014

Summer rolls are like spring rolls, but we think they’re better!

This recipe can be made with a variety of fillings and dipping sauces; use the suggestions to make a summer roll that’s suited to you. Serve with a Hoisin or Peanut dipping sauce.

SERVES: 12spring rolls
PREP TIME: 45 Minutes
COOK TIME: No Cook Time

1 Package (approx. 8 oz.) Thin Rice Noodles
12 Spring Roll Wrappers
3 Green Onions, Sliced
1 Bunch Cilantro, roughly chopped
1/2 lb Cooked Chicken or Shrimp
Hoisin Sauce or Peanut Sauce for Dipping

Optional Ingredients:
Shredded Carrots
Bean Sprouts


Step 1: Prepare rice noodles according to package directions. Drain and cool by running cold water over the noodles. Set aside.

Step 2: Prepare your desired ingredients and lay them out in assembly line fashion for easy assembly.

Step 3: Fill a shallow baking tray with hot water and place a spring roll wrapper into the water until it is soft and pliable (about 15-20 seconds). Remove the wrapper and gently lay onto a wet towel or cutting board.

Step 4: Place the fillings of your choice in the middle of the wrapper. Roll bottom of wrapper towards the middle. Fold in both sides and continue rolling. Finish roll and serve. Great when refrigerated for 30 minutes, then serve with dipping sauce.

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