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Published February 26, 2014 at 10:06 a.m. | Updated April 4, 2022 at 7:52 p.m.
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The rolls were more sloppily assembled, the carrots and cucumbers less precisely julienned than when I made the dish with adults. But that didn't stop anyone from gobbling them up. The kids ate way more veggies than they do on a regular night, and I felt cleansed of my North-of-the-border indulgences.
Next time I'm craving a virtuous-but-kid-pleasing meal, I'll be ready to roll.
Vietnamese Spring Rolls
Ingredients:
2 cucumbers, 5-7 small bell peppers and 4 carrots, chopped into thin matchsticks
1/4 head of red cabbage, thinly sliced
3-4 large lettuce leaves, thinly sliced
1 avocado, thinly sliced
A handful of cilantro leaves
Sesame seeds
2 large chicken breasts, marinated and cooked, then thinly sliced
Spring-roll skins (three per person for a light meal)
Sweet chili sauce for dipping
Lime
Fill a large, shallow dish with warm water. Submerge spring-roll skins one at a time in the water and soak for two minutes, until soft. Remove the spring-roll skin from the water — carefully! They are delicate and rip easily.
Spread the spring-roll skin on a dry surface. Pile an assortment of ingredients on the side of the spring roll closest to you. Sprinkle sesame seeds on top if desired.
Roll the spring roll away from you, tucking in the sides after the first turn, until it is completely sealed. (There are many YouTube video tutorials, if you can't visualize it.)
Serve with a squirt of lime and sweet chili dipping sauce.
This article was originally published in Seven Days' monthly parenting magazine, Kids VT.
More By This Author
About The Author
Alison Novak
Bio:
Alison is the former managing editor at Kids VT, Seven Days' parenting publication and writes about education for Seven Days.
Alison is the former managing editor at Kids VT, Seven Days' parenting publication and writes about education for Seven Days.
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