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1
Marinade the chicken breasts in my Toasted Sesame Dressing for several hours or overnight.
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2
Cook the chicken breasts on a grill (best method) or under your broiler, basting frequently with the marinade.
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3
You want them cooked through with a tasty char on the outside.
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4
Chill completely when done cooking.
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5
(I do this the day before I want to make the spring rolls.)
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6
Slice the chilled chicken breasts in thin strips, and prepare and plate the rest of the ingredients as shown in the photo.
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7
The cucumber is partially peeled, seeded, and sliced in strips.
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8
The green onion tops are sliced in strips (I saved the white bottom part for a fried rice side dish).
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9
Fill a rice paper water bowl (shown in the photo) or other container with warm water.
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10
Quickly moisten one rice paper wrap in the water.
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11
You don't want to leave it in long at all, just a few seconds to get it wet all over.
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12
It will still be somewhat stiff, but it continues to soften and become pliable as you're filling it.
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13
Lay the moistened rice paper on a plate and top it with the fillings.
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14
Roll it up tightly egg roll style.
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15
Serve with a dipping dish of Toasted Sesame Dressing with some toasted sesame seeds sprinkled on top.
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16
Enjoy!
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17
About Mung Bean Sprouts: If you have a reliable source for sprouts, I recommend buying them rather than sprouting your own.
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18
My grocer no longer carries them because they were frequently contaminated, which he said is a fairly common problem.
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So I sprout my own.
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20
It takes a full week to sprout the beans to a good size, as shown in the photo, rinsing and tending them 2 to 3 times a day.
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21
When fully sprouted, it's a tedious task to prep them my removing the sprouted seed and any root hairs.
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22
Took me over an hour to prep the amount shown in the photo.
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23
They're healthy and delicious, and I love them, so I don't mind the time and effort.
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24
But if I could buy safe sprouts at my market rather than sprouting my own I would!
