Spring Rolls

20 Thin Spring Roll Wrapper (Banh Trang)
1 cup,Carrots, raw chopped
1 head, small Iceberg Lettuce, chopped
1 4oz package Smoked Ham chopped
4 Whole Peeled Hard Boiled Eggs Chopped
3 Teriyaki Chicken Breast, skinless, Cooked & Chopped
2 cup Chinese Noodles, cellophane or long rice chopped

When soaking the wrappers, change the water frequently as the water becomes cooler, warm water will soften them up faster.

Don't leave the wrappers in the water too long, they will become too soggy and unusable.

If one wrapper is too thin, use two.

Cook the skinless chicken breast in Teriyaki sauce.

Add the Chinese Noodles to HOT water for 5 min and drain.

Chop by hand or in a food processer all ingredients, except The Wrapper.

Mix all the ingredients in a large bowl. Set aside.

Soak the Spring Roll Wrapper in warm water for approximately 2 min on a large plate.

Remove the wrapper from the water and place on a dry clean plate.

Add a cup of the mixed ingredients to the wrapper, and fold up the wrapper like an egg roll.

Let sit for a half hour and enjoy.


Makes 10-20 Spring Rolls




Serving Size: Makes 20 Spring Rolls

Number of Servings: 20

Recipe submitted by SparkPeople user TPEOTT.