This recipe is actually a melding of two previous recipes: Hmong Chicken Salad and Fresh Spring Rolls. It would be hard to find something that isn’t delicious in a spring roll, but this is a particularly tasty combination with a zingy, juicy flavor. I am also including the recipe for hoisin peanut sauce. This batch makes about 8 spring rolls–increase as necessary.
8 banh trang spring roll wrappers
4 oz. rice vermicelli noodles
2 c. Hmong Chicken Salad
4 large lettuce leaves, sliced very thin across the midrib
1 carrot, thinly julienned
3″ slice of daikon, julienned
Place the rice noodles in a bowl and submerge in boiling water. Let sit for 3 minutes. Drain and rinse in cold water. Cut the pile of noodles a few times with kitchen scissors.
Fill a pie platter with warm water. Briefly wet a wrapper in the warm water and place it on a moistened plate. Place a rectangular pile of lettuce in the center of the wrapper, then put a small amount of the chicken salad on top (the lettuce protects the wrapper from the chicken’s moisture). Arrange the carrots and daikon on the wrapper and then place some noodles on top.
Roll the wrapper by starting at the bottom, then fold the sides over, and roll it firmly but gently all the way up. If you stack up the finished rolls, put plastic wrap between them so they don’t stick together.
1/3 c. hoisin sauce
3 Tbsp. smooth peanut butter
2 Tbsp. rice vinegar
2 Tbsp. water
1 clove garlic, crushed
1 Tbsp. chili garlic or Sriracha sauce
chopped roasted peanuts
Combine the hoisin sauce, rice vinegar, water, and peanut butter. I find this works better if I warm up the sauce for a few seconds in the microwave. Stir in the garlic and chili garlic sauce. Sprinkle with chopped roasted peanuts.