Spring rolls seem a little intimidating, but they are quite easy to make. The rice paper is very forgiving, it stretches quite a bit and if you tear it, just ping it back together. This was my first attempt and by the third one I had a grasp of the situation! Be sure to pull the rice paper tight when wrapping it.
As far as ingredients go, the combinations are endless! I did a veggie version, but feel free to add cooked chicken or shrimp and what ever veggies you have on hand. You can get rice paper in the Asian aisle of your grocery store. I just used my food processor to shred everything. The key is to have all your ingredients prepped. If you are not going to eat them right away wrap them in damp paper towels.
3 carrots, shredded
1 english cucumber, shredded
1/4 daikon, shredded
Thai basil leaves
Green onion, thinly sliced
Fill a large pie pan about 1/2 way with hot water. Soak the rice paper for 20 seconds until they are soft and pliable.
Lay out rice paper, place 3- 4 basil leaves in the middle, top with bean sprouts, carrot, cucumber, daikon, onions and then mint leaves. Fold the side towards the middle pulling tight, then pull the top over and roll tight. Remember the rice paper will stretch so you can be a little aggressive.
Repeat until you have the desired number.
Serve with peanut sauce.
Makes about 6.