Recipe

Thai Cold Summer Rolls Recipe

	Mellybelly / All my dishes 1 year, 3 months ago I love Thai cold spring rolls! This version is full of fresh summer produce. Prep:30m Cook:20m Servings:4	Mellybelly
	cold

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Fans

midgelet

momo_55gra

Ingredients

1 lb boneless skinless chicken thighs

1 tbsp chopped garlic

2 tbsp soy sauce

1 tsp black pepper

1 tbsp sugar

1 tbsp vegetable oil

1/4 cup roasted salted peanuts

2 cups julienned seasonal vegetables, such as; carrots, zucchini, bell peppers

1/2 tsp black pepper

2 tbsp sugar

3 tbsp rice vinegar

1-2 tbsp of fresh basil and/or mint, julienned

1/2 tsp salt

2 large eggs

1 tbsp vegetable oil

8-10 rice paper sheets

Directions

Whisk together garlic, soy, black pepper, sugar and vegetable oil. Toss chicken in marinade and allow to sit while you preheat the barbecue to medium high.

Combine fresh veggies and next 6 ingredients in a bowl and toss to coat. Allow to sit.

Grill chicken until browned and cooked though(about 10 minutes). Julienne.

Beat the eggs lightly. Heat the vegetable oil in a wide frying pan and add the eggs. Cook at medium low heat for 2 minutes or until the omelet is just cooked and not browned, do not attempt to turn. Slide the omelet onto a cutting board and fold over twice, Thinly slice into julienne.

Heat about 10 cups water until hot but not boiling in a wok or wide pot. Take one of the rice paper sheets and pass it through the water until it becomes soft and pliable. Lay the sheet on a cutting board and fill with an 8th each of the vegetable mixture and the chicken. Place the fillings in a row a little bit in from one edge, flap the outer edge over the stuffing and pull in tight, then roll the spring roll as if it were a long cigar. Make the remaining rolls, then slice them in half on an angle. Eat as soon as possible with sweet Thai dipping sauce, or cover tightly with plastic wrap, refrigerate and eat within a day.

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