For the rolls:
1 Cucumber, cut julienne
2 medium Carrots, shredded
1 cup Red cabbage, shredded
1 head Boston lettuce
1/2 cup Basil, chopped
1 cup Shiitake mushrooms, cut julienne
1/2 cup Cilantro, chopped
1 4 oz piece Salmon; seared, cooled and flaked by hand
5 Shrimp; seared, cooled and cut in half
1 cooked chicken breast, cooled and pulled (you can also used shredded rotisserie chicken for this)
10 Rice wraps
For the sauce:
1 cup peanut butter ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 tablespoons Soy sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoon Sambal garlic chili sauce⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoons rice wine vinegar⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoons brown sugar⠀⠀⠀⠀⠀⠀⠀⠀⠀
6 cloves garlic, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 tablespoons grated fresh ginger
1/2 cup water
Fill a bowl large enough to submerge the rice sheets with warm water.
Dip one rice paper wrapper into the water at a time, completely submerging . Leave in for 5-10 seconds, until pliable and the sheets are clear.
Place on a wet surface (I used a wet cutting board), and top with a sprinkling of lettuce, mint, basil, cabbage, cilantro, carrot, and green onions.
Carefully roll everything upward, tightly but gently to avoid ripping the rice paper wrapper. The paper will stick to itself!
To make the sauce, combine all ingredients in a blender. Blend until smooth.
Dip spring rolls into sauce. Enjoy!
hoose a bowl that is large enough to soak the rice sheets. Fill with water and do one at a time (if soaked too long they will stick and disintegrate) Place one sheet in and rotate with fingers until clear. Place on a wet surface, add protein first then pile on the veg! Simply roll up and the the rice wrapper will stick to itself! Slice in half and display with the protein facing up! submerging . Leave in for 5-10 seconds, until pliable.