Spring Rolls
From the BHG New Cook Book on one of our FoodtokTV Cooking Clubs.
Click here to watch it the post LIVE recording on our @FoodTokTV Youtube Channel
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Click here to watch it the post LIVE recording on our @FoodTokTV Youtube Channel 〰️
Spring Rolls
INGREDIENTS
2 oz vermicelli noodles
1 cup finely shredded napa cabbage
1/2 cup coarsely shredded carrots
1/2 cup chopped fresh cilantro or mint
2 Tbsp chopped cashews
2 tsp soy sauce
12 round rice papers
8 oz shredded cooked chicken or protein of your choice
1/2 medium cucumber sliced into sticks
Dipping sauce of your choice
INSTRUCTIONS
Boil noodles on 2qts of salted water for 3 minutes until just tender. Rinse in cold water and drain. Take kitchen scissors and cut them into small pieces.
For cabbage filling, in a small bowl, combine noodles, cabbage, carrots, cilantro and cashews. Add soy sauce; toss to coat.
Fill a shallow dish with warm water, slide one piece of rice paper into water until moistened. Carefully transfer paper to a work surface.
Arrange about 2 Tbsps of chicken across the lower third of the softened paper. Top with a layer of cucumber sticks then top with 1/4 cup of the cabbage filling. Fold bottom of rice paper over filling, fold in the sides, then roll up tightly. Place seam side down on a plate,
Repeat step 4
