Fresh Thai Summer Rolls

Marinate Some Chicken or Tofu.

Making the Marinade

D.Schmidt

• 1 package of large dried rice wrappers / spring roll wrappers (also known as "rice paper") - available at all Asian/Chinese food stores
• 1 generous cup chicken, ground or cut into strips, OR 1 generous cup firm or extra firm tofu, cut into strips
• 1/4 cup liquid honey
• 2 Tbsp. fish sauce (available in tall bottles at Asian/Chinese food stores) OR vegetarian fish sauce (available at Vietnamese stores)
• 1 Tbsp. fresh lime juice
• 1 fresh chili, minced, OR 1-2 Tbsp. chili sauce (omit if you prefer it mild)
• 1/4 cup white wine or white cooking wine
• 3-4 oz. thin dried rice noodles - vermicelli type
• 1/2 cup fresh basil
• 1 cup fresh coriander
• 4 spring onions, sliced thinly lengthwise (into matchstick-like pieces)
• 2 cups lettuce (any type), chopped

STEP 1: Make a marinade by combining the liquid honey, fish sauce, fresh lime juice, and chili or chili sauce (if using). Mix this with the chicken or tofu and set aside.

• Marinate Some Chicken or Tofu.
• Soak the Rice Noodles.
• Stir-Fry the Chicken or Tofu.
• Drain the Noodles and Prepare Other Ingredients.
• Prepare Hot Water for the Wrappers.
• Soften a Rice Wrapper.
• Add Ingredients.
• Lift up the Sides of the Wrapper.
• Finish Wrapping the Summer Roll.
• Serve the Summer Rolls (with a Dipping Sauce on the Side)