These Asian-inspired spring rolls make delicious appetizers. Dip them in bottled plum sauce or eat them plain. You can add additional vegetables, such as carrots and peppers, as desired.
12 8-inch-round rice noodle papers
1/2 pound organic ground chicken or pork
1/2 cup organic lettuce or cabbage (chopped)
1 organic cucumber (peeled and slivered)
Organic bean sprouts
Cilantro and mint leaves
1. Cook and drain ground chicken.
2. Bring a pot of water to a boil. Pour some of the water into a pie pan. Dip one sheet of rice paper into the water. It will become very pliable.
3. Remove from the water (letting excess water drain off) and place on a plate. Repeat with a second sheet of rice paper. Place the second sheet on the plate, overlapping the first halfway.
4. Layer lettuce, a few bean sprouts, some cucumber and 2 tablespoons of meat near the bottom corner of the rice paper.
5. Starting with the bottom edge, roll the paper over the filling. Half way through, flip the side edges up, then finish rolling the rest of the way.
6. Repeat the process above until you have completed six rolls. Serve chilled or at room temperature.
Perfect for a party or an appetizer platter, this recipe doesn't take much prep. You can multiply the ingredients to fit your number of guests.
25 fresh organic figs
1 large ripe organic cantaloupe
1/2 pound organic Italian salami (sliced very thin)
Organic goat cheese and crackers
1. Slice the figs in half lengthwise.
2. Slice the melon in half and remove the seeds. Remove the melon from the skin and cut into wedges.
3. Roll salami into cylinders.
4. Arrange figs, melon and salami decoratively on a large platter.
5. Place cheese and crackers around the other ingredients.
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