I have always found fresh spring rolls to be a bit boring, but this recipe, courtesy of chef Lawrence Eels of the Grand Hyatt Kauai in Hawaii, is full of flavour. It is also light on calories and makes a perfect appetizer or hors d'oeuvre. I buy the teriyaki chicken for this, or I grill a couple of chicken breasts marinated in teriyaki sauce and then shred. Glass noodles are also known as bean thread noodles and look a little like white steel wool.
- 1 cup shredded Napa cabbage
- 1 cup shredded radicchio
- 1 cup shredded baby bok choy
- 1 cup shredded carrots
- ½ cup julienne shiitake mushrooms
- 2 green onions, chopped
- ¼ cup coriander leaves
- ¼ cup mint leaves
- 8 ounces (250 grams) teriyaki chicken, shredded
- 2 cups glass noodles, soaked in boiling water for 20 minutes
- ½ cup Cantonese Dressing
- 20 6-inch rice paper wrappers
Combine cabbage, radicchio, bok choy, carrots, mushrooms, green onions, coriander, mint, chicken and glass noodles in a large bowl. Add enough Cantonese Dressing to make mixture flavourful but not wet.
Cover a section of your countertop with plastic wrap. Working in batches, soak rice paper wrappers in warm water for 30 seconds and lay on plastic wrap.
Lay about 1/3 cup of filling on each wrapper. Roll up about halfway, then turn in ends in an envelope fashion and continue rolling. Cover with a damp towel and reserve. Cut in half to serve with remaining Cantonese Dressing for a dipping sauce. Makes about 20 rolls.