Ingredients
- Rice paper wrappers (12-15, depending on size)
- Cooked shrimp (1 cup, peeled and deveined)
- Cooked chicken breast (1 cup, shredded)
- Vermicelli rice noodles (4 oz, cooked according to package directions)
- Shredded carrots (1 cup)
- Shredded red cabbage (1/2 cup)
- Fresh mint leaves (1/2 cup, roughly chopped)
- Fresh cilantro leaves (1/4 cup, roughly chopped)
- Bean sprouts (1/2 cup)
Instructions
- Step 1: Prepare the Spicy Cucumber Watercress Dressing: Combine 1/2 cup finely diced cucumber, 1/4 cup chopped watercress, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1/2 teaspoon sriracha (or more, to taste), and a pinch of sugar in a food processor. Blend until smooth. Adjust seasoning as needed.
- Step 2: Prepare the Spring Rolls: Fill a large, shallow dish with warm water. Dip one rice paper wrapper in the water for a few seconds until softened but not falling apart. Lay it flat on a clean surface.
- Step 3: Assemble the Spring Rolls: Arrange a small portion of each ingredient (shrimp, chicken, noodles, carrots, cabbage, mint, cilantro, and bean sprouts) in a line across the center of the wrapper.
- Step 4: Roll the Spring Rolls: Fold the bottom edge of the wrapper over the filling, then fold in the sides and tightly roll up from the bottom, like a burrito. Repeat with remaining wrappers and filling.
- Step 5: Serve: Arrange the spring rolls on a platter. Drizzle generously with the spicy cucumber watercress dressing and serve immediately. Optional: Garnish with extra chopped cilantro and sesame seeds.
Notes
- Store leftover spring rolls in an airtight container in the refrigerator for up to 2 days, separating layers with parchment paper to prevent sticking.
- For a delightful twist, gently reheat leftover spring rolls in a non-stick skillet with a little water for a few minutes until warm, preventing the wrappers from becoming soggy.
- Serve these vibrant spring rolls as a refreshing appetizer or light main course, alongside a side of steamed jasmine rice for a more substantial meal.
- To maximize flavor, prepare the dressing ahead of time and let it sit in the refrigerator for at least 30 minutes to allow the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American