Almond Spring Rolls
  • Servings: 24
  • 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
  1. In rapidly boiling water, cook noodles about 5 minutes or until tender.
  2. Drain; rinse in cold water.
  3. Cut 3 or 4 times with knife or scissors to make shorter pieces.
  4. Toss noodles with remaining ingredients except rice paper wrappers.
  5. Dip one wrapper into very hot water for a few seconds until soft and flexible; blot on towel to remove excess water.
  6. Place about 1/3 cup noodle mixture on wrapper.
  7. Fold bottom over filling, fold in sides and roll up into tight cylinder.
  8. Repeat with remaining ingredients to make 24 rolls.
  9. Serve each roll with 2 tablespoons Almond Dipping Sauce.
Recipe created by Chef Martin Wolf, Wolf Cuisine, Matthews, NC