What a tasty little treat this is! Perfect for get-togethers and entertaining!
What You'll Need:
1 boneless, skinless chicken breast, cut into thin slices
3 tablespoons vegetable oil
5 tablespoons soy sauce, divided
4 teaspoons toasted sesame oil, divided
3 cloves garlic, minced
6 rice paper sheets
1 cup cooked rice noodles
2 carrots julienned (or thinly sliced)
2 cups baby spinach
1/2 cup fresh cilantro, basil or mint leaves, roughly chopped
1 teaspoon brown sugar
2 tablespoons fresh lime juice
2 scallions, finely sliced
What to Do:
In a bowl, combine the sliced chicken, vegetable oil, 2 tablespoons soy sauce, 2 teaspoons sesame oil and the minced garlic. Toss to coat the chicken well and marinate in the fridge for 20 minutes.
Heat a large skillet or wok over medium-high. Add the chicken and sear on all sides until cooked through, about 5 minutes. Remove from heat.
Fill a shallow dish with warm water. Soak a single rice paper sheet for 5-10 seconds.
Remove and carefully place on a flat surface. Layer the cooked vermicelli noodles, the chicken, spinach, carrots and cilantro right in the center of the paper. Fold both ends to the center and roll the sheet as tightly as you can without ripping.
Continue with remaining 5 sheets and filling. For the dipping sauce, combine the remaining 3 tablespoons soy sauce, 2 teaspoons sesame oil, brown sugar, lime juice and scallions. Whisk to combine. Serve spring rolls with dipping sauce.