You know how they say to eat a rainbow?
Well not like, A rainbow, but the colors of a rainbow? On your plate? As in, your food? This is like that! But it’s mostly the green part of a rainbow. And the orange part. And the clear part. Rainbows aren’t clear, though. So this is like eating a glass house! But it’s not glass. So it doesn’t hurt to eat. But the noodles inside these are sometimes called glass noodles, SO it’s like eating the glassy, orange and green parts of a rainbow.
WAIT, DON’T GO.
Let’s start with the chicken. Slice up a couple of breasts and plop them into a bowl. Add some good ol’ freshly minced garlic, some vegetable oil, soy sauce and toasted sesame oil.
Toss to coat, cover and slide her into the fridge for one Friends episode.
In the meantime, prep the rest. Dump about a cup’s worth of rice vermicelli noodles into some boiling water and cook for about 2 minutes, until soft. Then drain under cool water and set aside.
Also, julienne your carrots, or slice them super thinly.
Then throw that marinated chicken into a wok or a large heated skillet. Sear on all sides until cooked through, about 5 minutes.
This is where it gets fun. Fill a shallow dish with warm water. One at a time, add a rice paper sheet into the water and soak for seriously only 5 to 10 seconds. It might not be COMPLETELY pliable, but that’s fine!
Carefully lay it on a flat surface. It might be sticky, so use gentle fingers.
Then we just layer! Little bit of rice noodles, 3 or 4 slices of chicken…
Speeeeenish.
Caaaayrruuuuts.
Ceeeeelannnntrow.
Okay this part is tricky! Fold in the sides toward the center of the roll, like so…
And then roll it up as tightly as you can, without ripping. Obviously we are, ahem, not very skilled at the rolling. But it doesn’t matter because….
You still end up with this! And oh, make your dipping sauce, which is a little bit of soy sauce, sesame oil, brown sugar and lime juice. And scallions. Oh dear it’s so good.
Slice if you feel like it! I sliced about half of mine. I was too impatient because they taste SO FREAKING GOOD.
Make these. It’s summer. You won’t regret it. And then send me a picture showing off your rolling skills. UGH.
Bev has come to terms that she’s not the best at rolling spring rolls. But she does have a joke for you! Oh, no? Oh. For more musings, visit her blog at Bev Cooks and her Tablespoon profile.
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