These are just like the ones available at Pei Wei and are great for lunch, snack, and on the go. Gluten Free and Dairy free. You can even lay out a variety of shredded veggies, rice, and other healthy ingredients and have everyone pick their own fillings. Our kids love coming up with new things they can add and then we have fun coming up with a unique name for their custom rolls :D
Here's the classic version...
1 pound boiled skinless chicken breast, sliced thinly
1/2 cup rice vermicelli, cooked
8 sheets of rice wrappers (approx. 8 inches in diameter- can be found in the Asian food section of most grocery stores)
1/4 cup bean sprouts
1/4 cup carrot, shredded
8 leaves of butter lettuce
1½ tablespoons Thai basil leaves, chopped
3 tablespoons coriander leaves, chopped
3 tablespoons mint leaves, chopped
For the dipping sauce:
2 tablespoons crunchy Sunbutter or peanut butter
4 tablespoons GF Hoisin sauce (can be found at most specialty grocery stores or you can use a mixture of a simple vinaigrette blended with honey to taste)
1. *Soak the rice wrappers briefly in a little warm water to soften.
2. Laying the rice wrappers flat, lay the butter lettuce in the center of the wrapper and add the desired amount of ingredients on top, leaving about 2 inches space on all sides.
3. Fold in two sides and tightly roll the spring roll.
4. To make the dipping sauce, heat the Sunbutter/peanut butter, lime juice and hoisin sauce with a little water to thin it out.
5. Serve the spring rolls with the dipping sauce.
*Working with the rice paper may take some getting used to since it's sticky and tears easily once it's wet. Think of it like a super thin tortilla and be sure not to soak it too long (it continues to soften after you dip it in water). After a few practice rolls you should have the hang of it ;)