Ingredients:
Chicken breasts 1 package
(breast tenders with tendon removed work best)
Lemon grass, sliced ½ a stem (1 Tbsp.)
Garlic cloves 2-3 each
Salt 1/4 tsp.
Black pepper pinch
Vegetable oil 1 Tbsp.
Lime juice 1/2 Tbsp.
Ingredients for assembly:
Rice paper for spring rolls 1 package
Baby spinach 1 package
Basil 30 leaves
Shrimp, cooked, peeled and devained 1-2 pounds
Cilantro leaves (coriander) 1 bunch
Shredded chicken prepared from above
optional:
finely shredded carrot
finely shredded purple cabbage
thin rice noodles
Preparation:
Assembly:
Dipping Sauce Preparation:
Ingredients for Dipping Sauce:
Soy Sauce ¼ cup
Garlic clove, minced 1 each
Sugar 1 teaspoon
Pepper ¼ teaspoon
Thai red chili, minced 1 each
Peanuts, finely chopped (optional) 1 Tablespoon
Lime juice ½ to 1 lime
(you can substitute Thai Chili Sauce for the peppers and sugar, and it is nice to finely chop some green onion for the sauce))
You can also use shredded carrot or lettuce or other veggies in the roll which adds a nice crunch. Tofu that you buy prefried is also a great meat substitute. I don't often use the lemon grass because it can be hard to find or expensive so you can zest a lemon. When I serve them I slice them in half on the diagonal. Spoon in a tsp or two of the sauce and enjoy! Great low calorie meal. I think that each roll is two points if made vegetarian or with just one of the meats. L'Assiette de Paris