Last fall Todd Porter and Diane Cu (from the blog White on Rice Couple) came for a visit. Their house gift was teaching us three how to make fresh spring rolls. We ran their recipe on our site awhile back with portabella mushrooms. Today we’re re-running the recipe with boneless, skinless chicken thighs, the way they made them that day. We also include our step-by-step video for making them that ran on USA Weekend a couple of weeks ago. We all love fried spring rolls, but these fresh ones are so flavorful and attractive. Healthy too!
Spring rolls for spring! They travel well and are great for picnics. Thanks for the refreshing reminder.
I’ve made these before with shrimp and they are soo much better than anything you find in a restaurant! Mmm
Love, love, love this tutorial!
guys . . . i’m going to confess that i’ve NEVER made spring rolls because i thought they’d be WAAAYYYYY to hard to make . . . uhm, yeah . . . but you make it look sooooo easy! maiden spring roll voyage coming up soon – with portabella mushrooms!