Chicken Caesar In Rice Paper Spring Rolls Recipe Video
These are very easy to make once you get the hang of how long to soak the paper. Since these translucent “skins” are so cheap, it’s ok to practice on a few to get the technique down. Once you do, you have an incredibly versatile wrapper for an infinite number of fillings. These are easily found in the Asian section of any large chain super market. As far as low-carb alternative to tortillas and flatbreads, these rice paper skins are like a millionth of an inch thick, and as I joked in the clip, I’m not even sure you can measure the carbs! Although, I’m sure someone will, and post a comment on the site.
If you are making a bunch of these, you can store them wrapped in damp paper towels. Just don’t stack too many on top of each other and you can keep them in the fridge for a few hours and they should be fine.
Ingredients
Rice paper spring-roll skins
Baby romaine leaves
Cooked chicken breast - cut into strips
Red bell pepper - cut into strips
Directions
GETTING READY
1) Soak the spring-roll wraps in cold water for 10 to 15 seconds to make it soft and easy to work with.
MAKING
2) Place the wrapper on a silicon baking map and top with the baby romaine leaves.
3) Top with the chicken strips and bell pepper strips.
4) Top with another handful of greens.
5) Carefully fold the wrapper over the filling.
6) Slice the spring-roll in half carefully and gently. If preferred, cut into smaller pieces.
SERVING
7) Serve the spring-rolls while they are still fresh and crunchy. If preferred, serve a dip of choice on the side.
TIP
- If you are not looking to serve the spring-rolls right away, wrap them in slightly moist paper towels till it is time to serve. Ensure that the paper towel is not too wet.
1) Soak the spring-roll wraps in cold water for 10 to 15 seconds to make it soft and easy to work with.
MAKING
2) Place the wrapper on a silicon baking map and top with the baby romaine leaves.
3) Top with the chicken strips and bell pepper strips.
4) Top with another handful of greens.
5) Carefully fold the wrapper over the filling.
6) Slice the spring-roll in half carefully and gently. If preferred, cut into smaller pieces.
SERVING
7) Serve the spring-rolls while they are still fresh and crunchy. If preferred, serve a dip of choice on the side.
TIP
- If you are not looking to serve the spring-rolls right away, wrap them in slightly moist paper towels till it is time to serve. Ensure that the paper towel is not too wet.
Editors Review
Looking for totally healthy, low-calorie, non fried spring rolls that you can enjoy with no guilt? These rice paper wraps as they are fresh, light and crisp make delicious appetizers with a sweet and spicy dipping sauce. The chef has done a wonderful job in explaining the only so-called challenge in making this dish - soaking the rice paper skins.Chef
