Dr. Nandi’s Asian Spring Rolls

Dr. Nandi's Asian Spring Rolls

Use organic ingredients whenever possible.

These Asian-inspired spring rolls make delicious appetizers or light lunch. Vegetables, such as carrots and peppers are fantastic additions. Plum sauce is also an added treat.


  • Author: Therese


12 8-inch-round rice noodle papers

1/2 pound organic ground chicken

1/2 cup lettuce or cabbage (chopped)

1  cucumber (peeled and slivered)

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.

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Dr. Nandi\'s Asian Spring Rolls