Chicken Spring Rolls

Name: Chicken Spring Rolls
Ingredients: 2 cups chicken stock; 3 kaffir lime leaves; 1 teaspoon coriander seeds; 2/3 inch fresh ginger peeled and grated; 1 stalk lemon grass crushed and finely chopped; 1 pound chicken breast finely sliced; 1 pound carrots peeled and julienned; 8 rice paper wrappers; 8 sprigs cilantro destemmed; 5 sprigs thai basil destemmed; soy sauce to dip

11 ingredients

2 steps

Ingredients

2 cups chicken stock
3 kaffir lime leaves
1 teaspoon coriander seeds
2/3 inch fresh ginger peeled and grated
1 stalk lemon grass crushed and finely chopped
1 pound chicken breast finely sliced
1 pound carrots peeled and julienned
8 rice paper wrappers
8 sprigs cilantro destemmed
5 sprigs thai basil destemmed
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.