Almond Spring Rolls
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
Recipe created by Chef Martin Wolf, Wolf Cuisine, Matthews, NC