Vietnamese Fresh Spring Roll

Name: Vietnamese Fresh Spring Roll
Ingredients: 1 1/2 cups cooked chicken shredded; 12 inches rice papers; 2 ounces rice vermicelli; 1/4 cup carrots julienne thin strips; 1 cup cucumber julienne cut, peeled and seedless; 1/4 fresh mint leaves [these are essential]; 12 pieces lettuce leaves green leaf, cut along the rib, remove

7 ingredients

6 steps

Ingredients

1 1/2 cups cooked chicken shredded
12 inches rice papers
2 ounces rice vermicelli
1/4 cup carrots julienne thin strips
1 cup cucumber julienne cut, peeled and seedless
1/4 fresh mint leaves [these are essential]
12 pieces lettuce leaves green leaf, cut along the rib, remove

Directions

1

Cook rice noodles according to package instructions. Drain and rinse thoroughly with cold water. Set aside to drain.
2

I then laid all out my ingredients except rice papers into separate piles on my counter, this makes assembly much easier.
3

Lay a damp towel on a counter. Fill a pot and heat water. Dip one rice paper sheet in hot water to wet completely. Set on damp towel. The rice paper should become soft and pliable immediately. Dip one rice paper sheet in hot water to wet completely [but don't let it linger as it will get too soft]. Set on damp towel. The rice paper should become soft and pliable immediately.
4

Arrange one-twelfth amount of the chicken in a horizontal line to the bottom third (2 1/2 inches from the bottom and 1 inch from right hand side) of the rice paper wrapper.
5

Place a small portion of carrot, rice noodle, cucumber and 4 to 5 mint leaves over noodles.
6

Place one lettuce leaf over mint leaves. Fold the bottom half of rice paper wrapper over filling.