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Almond Spring Rolls


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Member since 2006

Serves 24 | Prep Time | Cook Time

Ingredients

4 ounces thin Chinese rice noodles
2 pounds chicken breast, cooked and shredded
2 ounces slivered almonds
2 ounces carrots, julienned
2 ounces red bell pepper, julienned
2 ounces green onions, thinly sliced
2 tablespoons mint, chopped
2 tablespoons cilantro, chopped
24 each round rice paper wrappers


In rapidly boiling water, cook noodles about 5 minutes or until tender.


Drain; rinse in cold water.


Cut 3 or 4 times with knife or scissors to make shorter pieces.


Toss noodles with remaining ingredients except rice paper wrappers.


Dip one wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water.


Place about 1/3 cup noodle mixture on wrapper.


Fold bottom over filling, fold in sides and roll up into tight cylinder.


Repeat with remaining ingredients to make 24 rolls.


Serve each roll with 2 tablespoons Almond Dipping Sauce.


Pairs Well With


Notes

Recipe created by Chef Martin Wolf, Wolf Cuisine, Matthews, NC

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