1/1 Photo of Fresh Thai spring rolls
Another favorite from the Laos Thai Grocery in Omaha NE
My Private Note
Units: US | Metric
- rice paper sheet (these are not the same as wonton/eggroll wrappers, which must be cooked)
- clear noodles
- fried garlic (can purchased jarred or fry several chopped cloves of garlic)
- 1 teaspoon sesame oil
- 1 teaspoon thin soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon white pepper or 1 teaspoon red pepper
- mung bean sprouts
- lettuce (any kind)
- fresh basil
- cilantro, chopped
- cooked sliced chicken breast
- plum sauce
- sweet chili sauce, mixed with
- peanuts (for dipping)
- 1Soak clear noodle in hot/boiling water till soft.
- 2Place oil and garlic in large pan/wok and cook, add noodles, stir fry.
- 3Add soy sauce, garlic powder, and pepper.
- 4Remove from heat and place in bowl.
- 5Assemble other ingredients on counter or table in bowls.
- 6Soak 1 rice paper in warm water until soft,no longer than 30 seconds (or they will get too soggy) and lay on a plate or counter.
- 7Layer on rice paper: lettuce, plum sauce, chicken, noodle, cilantro, basil, sprouts, (all to taste but remember that you have to roll this all up inside).
- 8Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up.
- 9Serve immediately.
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Nutritional Facts for Fresh Thai spring rolls
Serving Size: 1 (1 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 2.8
- Calories from Fat 2
- Total Fat 0.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.1 mg
- Total Carbohydrate 0.2 g
- Dietary Fiber 0.0 g
- Sugars 0.0 g
- Protein 0.0 g
The following items or measurements are not included:
thin soy sauce