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Easy Spring Rolls
Dinner Asian

Easy Spring Rolls

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Fill a 9-inch pie plate with warm water. Dip 1 rice paper into water. Transfer to a work surface and let stand for a few seconds to soften.
  2. 2 Snip cooked rice vermicelli and arrange 3 tablespoons vermicelli across the lower 1/3 of softened rice paper. Top with 1 ounce chicken, 1/4 cup cucumber, 1 tablespoon mint, and 1/2 tablespoon sauce. Fold and lightly press the bottom edge of rice paper over filling, tucking it underneath while rolling away from you. Fold in the sides and continue to roll up tightly. Repeat with remaining ingredients.

By Caitlyn Diimig, RD

Baked Chicken and Vegetable Rice Paper Rolls
Lunch Asian

Baked Chicken and Vegetable Rice Paper Rolls

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Brush a large baking sheet with ½ teaspoon vegetable oil.
  2. 2 Heat sesame oil in a large skillet over medium-high heat. Add ginger and garlic; sauté 1 to 2 minutes. Add cooked chicken, cabbage, carrot, soy sauce, and dry garlic sauce; cook and stir until vegetables soft, 2 to 3 minutes. Stir in cooked rice. Reduce heat to low while preparing rice papers.
  3. 3 Wet a clean kitchen cloth with warm water; place 1 rice paper wrapper inside. Wrap completely in cloth; soften, about 1 minute. Place ¼ cup chicken mixture in middle of softened rice paper wrapper; fold in both ends, then roll from one side to the other. Place wrapped roll onto the prepared baking sheet.
  4. 4 Repeat wetting, softening, filling, and rolling with remaining rice paper wrappers and chicken mixture. Brush rolls with remaining ½ teaspoon vegetable oil.
  5. 5 Bake in the preheated oven for 10 minutes; flip rolls and bake 10 minutes more.

By The Pynns

Rice Paper Fake Bacon
Dinner

Rice Paper Fake Bacon

4.3

Prep
15 min
Cook
6 min
Total
21 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Whisk sesame oil, soy sauce, maple syrup, miso, liquid smoke, paprika, and black pepper together in a shallow bowl.
  3. 3 Stack 2 pieces of rice paper and soak them in a bowl of cold water until slightly soft and pliable, about 30 seconds. Cut the hydrated rice paper into strips using a pizza cutter. Dip each strip in the soy mixture and place on a sheet of parchment paper. Carefully lay the parchment paper directly on the oven rack.
  4. 4 Bake in the preheated oven until strips are dry, 6 to 8 minutes.

By MyNutriCounter

Shrimp Spring Rolls with Chimichurri Sauce
Lunch Asian

Shrimp Spring Rolls with Chimichurri Sauce

Prep
30 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper in a food processor or blender until chopped but not pureed. Transfer to a large bowl.
  2. 2 Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes.
  3. 3 Meanwhile, bring a saucepan of lightly salted water to a boil. Add rice noodles. Cook until just tender, about 3 minutes; drain. Rinse with cold water; drain again. Snip noodles into small pieces.
  4. 4 Pour some warm water into a pie plate. For each spring roll, carefully dip 1 rice paper into the water and transfer to a dinner plate. Let stand several seconds to soften. Put 1 parsley sprig and 2 shrimp halves just below the center of the paper; top with about 1/3 cup vegetable mixture and some of the rice noodles. Tightly roll up rice paper from the bottom, tucking in the sides as you roll.
  5. 5 Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.

By Allrecipes Magazine

Rice Paper Rolls with Shrimp and Fresh Herbs
Dinner Asian

Rice Paper Rolls with Shrimp and Fresh Herbs

Prep
45 min
Cook
5 min
Total
65 min

Instructions

  1. 1 Bring a pot of water to a boil. Remove from the heat and add vermicelli noodles. Let noodles soak until they're tender, about 5 minutes. Drain and let cool, about 10 minutes.
  2. 2 Slice shrimp in half lengthwise.
  3. 3 Place a rice paper sheet in hot water for about 4 seconds. Remove, shake off excess water, and transfer to a clean, flat surface. Starting with the shrimp, layer the other roll ingredients carefully at the top of the wrapper (leaving about 2/3 of the wrapper below the contents). Fold the left and right edges in and over the filling. Starting from the top, fold the wrap tightly.
  4. 4 Repeat the wetting, filling, and wrapping process to make remaining rolls until out of ingredients.
  5. 5 Mix mirin, tamari, rice vinegar, ginger, and sesame oil for sauce together in a small, resealable container. Seal and shake well. Pour into a dipping dish and serve with rolls.

By WYERA

Chicken Salad Summer Rolls
Lunch Asian

Chicken Salad Summer Rolls

3.8

Prep
40 min
Cook
Total
70 min

Instructions

  1. 1 Mix chicken, red onion, celery, salt, black pepper, cayenne pepper, smoked paprika, cumin, and mayonnaise until well blended. Cover and refrigerate until thoroughly chilled, at least 30 minutes.
  2. 2 Working one at a time, dip a rice paper into cold water and let soak just until it starts to become flexible. Shake off most of the excess water and lay on a work surface. Place 2 slices of avocado in the center of the wrapper, about 1 inch in from the edge closest to you. Layer with bell pepper, cucumber, and carrot, spread about 1/4 cup chicken salad over top, and cover with lettuce.
  3. 3 Grab the end of the wrapper closest to you and roll it up, gently stretching the flexible rice paper while tucking in the sides. Wet a second wrapper and wrap it around the first. Wrap the summer roll in barely damp paper towels and cover with plastic while you make the remaining 5 rolls.
  4. 4 Mix mayonnaise, lemon juice, tarragon, basil, garlic, salt, and pepper together for dipping sauce.
  5. 5 Serve summer rolls with dipping sauce on the side.

By John Mitzewich