Spring Rolls ... Something Everyone Can Enjoy

So there is something I have discovered that is easy to make, can be prepared ahead of time, and just about everyone enjoys ... imagine that!

Spring Rolls made with rice paper wrappers make a terrific hors d'oeuvre ... even for most people with food issues. They can be made without meat or seafood and they are gluten-free.

Spring Rolls
(Makes 12 rolls.)

• 5 ounces thin rice stick noodles
• 1 large cucumber seeded and cut into matchsticks
• 1 large carrot, peeled and cut into matchsticks
• 1/2 cup fresh cilantro, chopped
• 1/24 cup fresh mint, chopped
• 1 large piece cooked boneless/skinless chicken breast, shredded or 1 pound of cooked shrimp, rough chopped or, for a vegetarian dish, just use extra vegetables
• 12 (8 1/2-inch) round rice paper wrappers
• 12 leaves Bibb, Boston, or other soft lettuce
• Your choice of dipping sauce, or use the recipe below

Spring Rolls with Vegetables and Chicken

Make the dipping sauce if using.

Cook rice stick noodles according to package directions. Drain the noodles in a colander and place in a bowl. Add a little of the Dipping Sauce to coat noodles and set aside.

Toss the cucumber, carrot, cilantro, and mint together in a small bowl. Add a little of the Dipping Sauce and toss to combine.

Cut the noodles into small 1 to 2-inch pieces with kitchen shears.

Fill a shallow dish with warm water. Dip 1 rice paper wrapper into the water until it is slightly pliable, transfer to a work surface.

Place some of the vegetable mixture on the bottom 1/3 of the wrapper nearest to you. Spoon shredded chicken or chopped shrimp on top of the vegetables. Top with noodles.

Bring the bottom edge of the wrap tightly over the filling, and then fold in the 2 sides. Finish rolling from bottom to top until the entire wrapper is rolled. Be careful not to tear the rice paper. Place on a parchment-lined baking sheet and cover with a damp tea towel. Repeat with the remaining wrappers until the filling is gone. Wrap each roll in a lettuce leaf (or place lettuce on the side) and serve with the dipping sauce.

Dipping Sauce:
• 1/2 cup low-sodium soy sauce (use gluten-free soy sauce to make a GF dipping sauce)
• 1/4 cup rice wine vinegar
• 2 tablespoons finely grated ginger
• 2 tablespoons chopped green onion
• 2 medium cloves garlic, minced
• 2 teaspoons sugar
• 1 teaspoon sesame oil

Add all of the ingredients in a small bowl and stir to combine.