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!
About Pam Anderson
Pam Anderson considers herself Every Cook. A New York Times bestselling author, she has been cooking nearly everyday for over 30 years. With seven published books, she brings satisfying recipes and sage advice to both novice and veteran cooks. Whether you’re on a quest for the perfect brownie, wanting to get dinner on the table effortlessly, hoping to entertain more simply, attempting to shed pounds permanently, or looking to eat delicious meatless, Pam can help. AARP’s official food expert, she is a chef contributor at Runner’s World magazine. Pam is former Executive Editor of Cook’s Illustrated magazine. Her food articles have appeared in many food magazines. She teaches cooking classes across the country and appears frequently on TV and radio. She currently is blogging at her new site, Copper House Events.
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