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Summer Rolls (Fresh Lumpia)

1 oz. bean thread noodles
2 skinless, boneless chicken thighs
1/2 cup bean sprouts
1 carrot, shredded
1 turnip, shredded
1 cucumber, cut into match sticks
6 green onions, with tops, cut at an angle
handful cilantro leaves
handful fresh basil, slivered
1 jalapeno, chopped
1 avocado, cut in slices
6 to 8 dried spring roll wrappers

Place the noodles in a bowl, cover with boiling water and soak for about 15 minutes. Drain and cut into 1 inch pieces. Use paper towels to blot the water from the noodles. Salt and pepper the chicken, then cook in a skillet sprayed with cooking spray. When done, remove and slice. In a large bowl combine the noodles, carrot, cucumber, bean sprouts, turnip, onions, cilantro, basil and jalapeno. Blot the vegetables with paper towels to remove extra water. In a shallow dish or pan soak each wrapper in hot water until soft. Place on paper towels to dry and dry to top side well too. Placing the wrapper like a diamond with a point down, put some of the vegetables on the lower edge of the wrapper. Put a couple of slices of chicken and avocado on top and fold up the bottom corner. Fold in the sides to enclose the vegetables and roll up into a tight cylinder. Cut in half diagonally.

Serve with fish sauce (Vietnamese Nuoc Mam) that has a jalapeno chopped into it and with a hot sauce like the Chinese Sriracha.

Yield: 2 Servings

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