Chicken Spring Rolls

Name: Chicken Spring Rolls
Ingredients: 2 cups chicken stock; 2-3 None kaffir lime leaves; 1 tsp coriander seeds; 1 slice (2/3 inch) fresh ginger, peeled and grated; 1 stalk lemon grass, crushed and finely chopped; 1 lb chicken breast, finely sliced; 1 lb carrots, peeled and julienned; 8 None rice paper wrappers; 8 sprigs cilantro, destemmed; 4-5 sprigs Thai basil, destemmed; None None soy sauce, to dip

11 ingredients

2 steps

Ingredients

2 cups chicken stock
2-3 None kaffir lime leaves
1 tsp coriander seeds
1 slice (2/3 inch) fresh ginger, peeled and grated
1 stalk lemon grass, crushed and finely chopped
1 lb chicken breast, finely sliced
1 lb carrots, peeled and julienned
8 None rice paper wrappers
8 sprigs cilantro, destemmed
4-5 sprigs Thai basil, destemmed
None None soy sauce, to dip

Directions

1

Put stock, lime leaves, coriander seeds, ginger, lemongrass and 1 cup of water in a large saucepan and simmer. Add chicken and carrots. When chicken is cooked, lift out the contents of the saucepan with a slotted spoon. Discard the lime leaves.
2

Submerge the wrappers one at a time in lukewarm water for 30-40 seconds. Remove and place on a damp cloth. Place portions of the cooked ingredients and the fresh herbs in the center of each wrapper and roll, tucking in the ends. Serve with soy sauce to dip.